Greek Quinoa Salad
Healthy and full of flavor, this Greek Quinoa Salad is a perfect way to fill up at lunch or for a light dinner.
Servings 6 servings
Calories
Ingredients
- 3/4 cup quinoa rinsed
- salt
- 15 oz can chickpeas drained and rinsed
- 1/2 seedless cucumber chopped
- 3 Roma tomatoes chopped
- 1/2 red onion thinly sliced
- 3 tablespoons red wine vinegar
- 4 tablespoons extra-virgin olive oil divided
- 1 tablespoon fresh oregano chopped
- 1/2 cup (4 oz) feta cheese, crumbled
- 3 romaine hearts chopped
- 1/4 cup halved pitted kalamata olives
Instructions
- Bring 3/4 cup plus 2 tablespoons of water, the quinoa and a pinch of salt to a boil in a saucepan. Reduce the heat to medium low, cover the pot, and cook until the quinoa is tender and the liquid has been absorbed, 10 to 15 minutes.
- Meanwhile, combine the chickpeas, cucumber, tomatoes, onion, red wine vinegar, 2 tablespoons of the oil, and the oregano in a bowl. Stir to combine, and let it sit for at least 10 minutes.
- In a mini food processor or blender, combine the feta cheese, 1/4 cup of water and the remaining 2 tablespoons of olive oil. Process until smooth. Add more water, if needed, to reach your desired consistency. Season to taste with pepper.
- Divide the lettuce among 6 large bowls. Top each with some of the warm quinoa, the chickpea mixture, and drizzle with the feta dressing. Top with some halved kalamata olives.
Notes
adapted from Food Network Magazine May 2015