Apparently I’m on a quinoa kick these days. It started with that Mexican Quinoa Bake and continued through the weekend with this Greek Quinoa Salad. To be fair. it’s a pretty stellar ingredient and it’s super versatile. Plus, it’s something I always have on hand from the bulk bins, so it’s a great recipe staple.
Every couple of months, our church organizes group dinners all across the city and it’s a really cool way to meet new people. We headed a bit north of the city and met up with 10 other people for a potluck dinner. We signed up for a side dish but I wanted to make sure it was substantial, just in case there wasn’t a lot of vegetarian options. This Greek Quinoa Salad turned out pretty well, and we ended up having plenty to eat.
This one is an easy one to throw together and it’s great because it can be served hot, cold, or room temperature.Print
This makes a pretty large amount but it makes great leftovers! You can easily halve the recipe, if needed.
- 2 cups quinoa, rinsed
- 4 cups water
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/2 cup fresh parsley, chopped
- 1 red bell pepper, diced
- 1 cucumber, chopped
- 1/2 lemon
- 2 tbsp olive oil
- 1 tsp salt
- Bring the quinoa and water to a boil and simmer for 10 minutes, or until the water is absorbed. Fluff with a fork, and let cool to room temperature.
- In a large bowl, combine the quinoa, tomatoes, feta, parsley, pepper, and cucumber.
- Remove the seeds from the lemon half and squeeze on top of the salad.
- Sprinkle with olive oil and salt, and combine.
Alex and I have been eating these leftovers for the past couple of days. I’m not sick of it yet, but Alex is probably ready for something new 😉 Maybe it’s time for some Quinoa Pizza Crust? Just kidding. Alex is going to be on his own for most of the week, since I’m heading to Nashville for work tomorrow. $10 says no quinoa is consumed. (I don’t blame him.)
If you’re a quinoa fan, what’s your favorite recipe?