Quinoa Greek Salad

Quinoa Greek Salad
Quinoa Greek Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    cups quinoa, rinsed

  • Kosher salt

  • 1

    15 -ounce can chickpeas, drained and rinsed

  • 1/2

    seedless cucumber, chopped

  • 3

    large plum or 5 Campari tomatoes, chopped

  • 1/2

    red onion, thinly sliced

  • 3

    tablespoons red wine vinegar

  • 3

    tablespoons extra-virgin olive oil

  • 1

    tablespoon finely chopped fresh oregano, plus more for topping

  • Freshly ground pepper

  • 1/4

    cup crumbled feta cheese (about 2 ounces)

  • 1

    small head romaine lettuce, chopped

  • 1/4

    cup halved pitted kalamata olives

  • Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/greek-quinoa-salad.html?oc=linkback

Directions

Bring 1 3/4 cups water, the quinoa and a pinch of salt to a boil in a medium saucepan. Reduce the heat to medium low; cover and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and fluff with a fork; let cool slightly. Meanwhile, toss the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil and the oregano in a large bowl; season with salt and pepper and let sit 10 minutes. Pulse the feta, 2 tablespoons water and the remaining 1 tablespoon olive oil in a mini food processor until smooth, adding up to 1 tablespoon water, if needed; season with salt and pepper. Divide the lettuce among bowls; top with the warm quinoa, the chickpea mixture and olives. Drizzle with the feta dressing and sprinkle with oregano. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/greek-quinoa-salad.html?oc=linkback

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