Healthy and full of flavor, this Greek Quinoa Salad is a perfect way to fill up at lunch or for a light dinner.
Well, that’s where I am right now.
I got home from Aruba at about 1:30am on Monday, crawled into bed by 2am, and my alarm went off at 6am to start the weekly routine. Unfortunately, kids and school and blogs don’t take a break to let me recover and recoup. And I do have to say that I was very active while on the island, but coming off of a 24 hour binge in Seattle, followed by a 5 day eating all the time cruise, and then heading to Aruba shortly after that where I ate quite well, also – well, let’s just say I’m not feeling at my best.
So really, all I want right now is a nap and maybe a juice cleanse. 😉
Or how about salad?
This salad right here may have to become a regular over the next bit as I work my way back into normal. But I definitely wouldn’t complain, because this Greek Quinoa Salad is made up of all the things I love the most. I’ve been a bit addicted to the Greek flavor profile lately (hello quesadillas and wraps) so why not go with a salad, right?
Not only are you saving a few calories by eating a salad, but you are getting some added protein and fiber from the quinoa. My husband isn’t the biggest quinoa fan, but I’ve been trying to sneak it in whenever possible because I love it. This salad is a great way to get my quinoa fix, because I can whip it up for lunch for myself, and he’s not here to complain. 😉
This was my first time actually putting quinoa on my salad, but I loved the different textures and flavors that I brought, along with the added nutrition. I’m totally sold on this whole quinoa in salad idea.
I see more of this Greek Quinoa Salad in my future!!
- ¾ cup quinoa, rinsed
- 1 (15-oz) can chickpeas, drained and rinsed
- ½ seedless cucumber, chopped
- 3 Roma tomatoes, chopped
- ½ red onion, thinly sliced
- 3 tablespoons red wine vinegar
- 4 tablespoons extra-virgin olive oil, divided
- 1 tablespoon fresh oregano, chopped
- ½ cup (4 oz) feta cheese, crumbled
- 3 romaine hearts, chopped
- ¼ cup halved pitted kalamata olives
- Bring ¾ cup plus 2 tablespoons of water, the quinoa and a pinch of salt to a boil in a saucepan. Reduce the heat to medium low, cover the pot, and cook until the quinoa is tender and the liquid has been absorbed, 10 to 15 minutes.
- Meanwhile, combine the chickpeas, cucumber, tomatoes, onion, red wine vinegar, 2 tablespoons of the oil, and the oregano in a bowl. Stir to combine, and let it sit for at least 10 minutes.
- In a mini food processor or blender*, combine the feta cheese, ¼ cup of water and the remaining 2 tablespoons of olive oil. Process until smooth. Add more water, if needed, to reach your desired consistency. Season to taste with pepper.
- Divide the lettuce among 6 large bowls. Top each with some of the warm quinoa, the chickpea mixture, and drizzle with the feta dressing. Top with some halved kalamata olives.
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