I’ve expressed my love affair with Greek food before and today it continues. Feta cheese, Kalamata olives, cucumbers… so many fresh flavors and bright colors! This is, however, my first experience with quinoa. Learning how to say it was a challenge, but it was surprisingly easy to make and I knew I wanted to learn because I know this newly popular “superfood” is packed with protein, fiber, and antioxidants.
To make this nutritious, delicious salad, just cook the quinoa according to the package instructions and let cool. Mix together lemon juice, olive oil, garlic, oregano, salt, and pepper to create a dressing at set aside.
Then, chop up the remaining ingredients to your liking… I used cucumbers, grape tomatoes, kalamata olives, capers, chickpeas, feta cheese and artichoke hearts.
Last, combine! A small bowl of this was plenty filling for lunch, but a smaller serving could be used as a side with another dish.
1 cup dry quinoa
4 T lemon juice
4 T olive oil
1 clove garlic, minced
1 T fresh oregano (1 t if dried), chopped
salt & pepper to taste
1 cucumber, chopped
1 c grape tomatoes, halved
8 oz feta cheese, crumbled
1 can chickpeas, drained
1/2 can artichoke hearts, quartered and chopped
1 T capers
1/2 c kalamata olives, sliced
1. Cook rinsed quinoa according to package instructions. Set aside and let cool completely.
2. Combine lemon juice, olive oil, oregano, garlic, salt, and pepper and set aside to let flavors blend.
3. Prepare remaining ingredients and combine all!
If you like QUINOA, be sure to try these recipes too!