Happy New Year! We just polished off the last of the Christmas cookies, cleaned up all of the decorations, and are gearing up for our first full week back to work and school after the holidays. After some much-needed rest, we are ALL ready to get back into a routine!
I just made a big batch of this Greek Quinoa Salad so we are set for lunches these next few days. I love this recipe because it’s light, fresh, and filling– what we all need in a lunch! You can eat it as-is, or over greens with chicken or other protein added to it.
When you cook quinoa, it’s important to rinse it first in a fine mesh sieve until the water runs clear. Raw quinoa is coated in a naturally bitter substance called saponin that helps protect the seeds from insects and pests. Saponin is not harmful to humans, but quinoa tastes MUCH better once that substance is rinsed off! I use this 8-inch fine mesh strainer from OXO. You can also use the strainer for rinsing brown rice, straining homemade broth, and rinsing berries.
The dressing this recipe calls for makes a little extra than you’ll need, so store it in the fridge for a few days– you can use it on pre-washed lettuce or to make marinated vegetables!
Happy start to the new week, a new year, and happy eating Greek Quinoa Salad!
Greek Quinoa Salad
Ingredients
Quinoa (yields about 3 cups cooked)
- 1 cup quinoa, dry
- 2 cups chicken or vegetable broth
- 1/2 tsp salt
Salad Ingredients
- 3/4 cup seedless cucumber, diced (about 1/2 cucumber)
- 2/3 cup cherry tomatoes, quartered
- 1/3 cup Castelvetrano olives, sliced (or kalamata olives)
- 1/4 cup scallions, thinly sliced (white and light green parts only)
- 1 cup feta, crumbled
- 1/4 cup flat leaf parsley, chopped
- 2 tsp lemon zest (from about 1/2 lemon)
Lemon Vinaigrette Dressing – makes 3/4 cup
- 1 clove garlic, crushed
- 1 lemon, juiced about 1/4 cup lemon juice
- 2 tbsp red wine vinegar
- 1 tsp honey
- 1/3 cup olive oil
- Salt and black pepper, to taste
Instructions
- Rinse quinoa in a fine mesh sieve until water runs clear.
- Bring chicken broth and stock to a simmer in a small pot. Stir in quinoa, reduce heat to low, and simmer, covered, about 15 minutes. Remove from heat and fluff with a fork. Allow to cool slightly before transferring to a large bowl to mix with the remaining ingredients.
- Whisk together ingredients for dressing in a small bowl.
- Add cucumbers, tomatoes, olives, scallions, feta, parsley, and lemon zest together in the large bowl with cooked quinoa. Add about 1/2 cup dressing, stirring to combine. Adjust seasonings to taste.