Greek Style Quinoa Salad
Servings: 6
Ingredients
- 1/2 cup uncooked quinoa
- 1 cup bone or chicken broth
- 1 can chickpeas
- 1/2 cup feta cheese
- 1/3 cup Greek olives plus a splash of brine
- 1/2 red pepper chopped
- 10 cherry tomatoes halved
- 1/2 cucumber chopped
- 1/2 diced red onion
- 1/4 cup sun-dried tomatoes chopped
Dressing
- 1 lemon zested and juiced + equal parts red wine vinegar
- 2 parts olive oil
- 1 tsp oregano
- 1/2 tsp basil
- 1 tsp agave or honey
- salt to taste
Instructions
- Cook quinoa on the stovetop as per box directions
- Use broth instead of water for more flavor. Usually the measurements are 1 cup of quinoa to 2 cups of water/liquid.
- Drain and rinse chickpeas and set aside.
- Chop vegetables and olives if desired.
- Once quinoa is done cooking and cooled to room temperature, mix everything in a bowl including that feta cheese and dressing!
- Dressing
- Zest lemon
- Juice lemon and measure amount. Add the same amount of red wine vinegar. For example, if there is 4 tbsp of lemon juice, then add 4 tbsp red wine vinegar.
- If you like things salty, add a splash of the olive brine too!
- Then double the amount of oil. For example, if you have 8 tbsp lemon juice/vinegar, add 16 tbsp olive oil.
- Add the oregano and basil. If you have fresh, use that but double the amount!
- Then stir and add in agave/honey. If you want more salt, you can add a bit, but probably unnecessary!
- I like to use about 3/4 of this in the quinoa salad right away. Then I save the rest and add a little bit the next time I eat it if I'm keeping some in the fridge. Extra dressing is always good to have too!