Greek Quinoa Salad
Light, fresh, make-ahead
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.
Notes
Can make ahead and store in the fridge for about 2 days.