Greek Quinoa Salad

Name: Greek Quinoa Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Ingredients: Red quinoa 1.6 cups; Water 1.7 cups; Extra virgin olive oil to taste; Fine salt to taste; Feta cheese 7.1 oz; Cucumbers 1; Red onions ½; Cherry tomatoes 1 ½ cup; Black Greek olives pitted 1.8 oz; Mint 6 leaves; Extra virgin olive oil to taste

Difficulty: Easy
Prep time: 30 min
Cook time: 25 min
Serving: 2 persone
Cost: Average

PRESENTATION

Recipe by
Ivana Ester Marra

The Greek quinoa salad is a rich and genuine summer main dish that will color your table with flavor. Inspired by Hellenic cuisine, we have enriched the quinoa with feta, Greek olives, and red onions to recreate the scents and flavors of the traditional Greek salad. The specialty of this dish will be the red quinoa, a versatile pseudo-cereal that is delicious and worth discovering!

Let yourself be tempted by these tasty variants:

Quinoa salad
Quinoa with vegetables
Quinoa salad with edamame and vegetables

INGREDIENTS

Red quinoa 1.6 cups (200 g)

Water 1.7 cups (400 ml)

Extra virgin olive oil to taste

Fine salt to taste

for the dressing: Feta cheese 7.1 oz (200 g); Cucumbers 1; Red onions ½; Cherry tomatoes 1 ½ cup (200 g); Black Greek olives 1.8 oz (50 g) - pitted; Mint 6 leaves; Extra virgin olive oil to taste

Preparation

How to prepare Greek Quinoa Salad

To prepare the Greek quinoa salad, start by cooking the red quinoa. In a pan, pour a splash of olive oil 1. Add the red quinoa 2 and toast it for a few minutes, stirring occasionally. Pour in the water, fully covering the quinoa.

Salt 4 and cook the quinoa with a lid for 25 minutes (unless otherwise indicated on the package) until the quinoa has completely absorbed the water 5. Then transfer it to a bowl to cool 6.

Cut the feta into cubes 7. Thinly slice the onion 8. Wash the tomatoes and cut them in half or into smaller pieces 9.

Wash and trim the ends off the cucumber, then use a mandoline to slice it thinly 10. Add the feta and vegetables to the quinoa. Also, add the pitted black olives 12 and the fresh mint, torn into pieces.