Greek Quinoa Salad

Name: Greek Quinoa Salad
Prep time: 30 min
Total time: 30 min
Yield: 16 servings
Cuisine: Europe, Greek
Ingredients: 1-1/4 cups quinoa, rinsed; 3/4 cup olive oil; 1/2 cup lemon juice; 2 teaspoons dried oregano; 1 teaspoon grated lemon zest; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 cup chopped cucumber; 1 cup grape tomatoes, halved; 1 cup pitted Greek olives, halved; 12 ounces marinated quartered artichoke hearts, drained, chopped; 1/2 cup crumbled feta cheese; 1/2 cup chopped red onion

Total Time Prep: 30 min. + chilling

Yield 16 servings

Test Kitchen Approved

Make this Greek quinoa salad when you need a light yet filling vegetarian meal or when you need to feed a lot of people. Once you've cooked the quinoa and chopped the vegetables, all that's left to do is mix everything together.

Ingredients

1-1/4 cups quinoa, rinsed
3/4 cup olive oil
1/2 cup lemon juice
2 teaspoons dried oregano
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup chopped cucumber
1 cup grape tomatoes, halved
1 cup pitted Greek olives, halved
12 ounces marinated quartered artichoke hearts, drained, chopped
1/2 cup crumbled feta cheese
1/2 cup chopped red onion

Directions

Cook quinoa per package directions. Rinse with cold water; drain. Cover; refrigerate at least 30 minutes.
In a large bowl, whisk together olive oil, lemon juice, oregano, lemon zest, salt and pepper. Stir in cooked quinoa, cucumber, tomatoes, olives, artichokes, feta and red onion. Cover; refrigerate until chilled, about 1 hour.

Nutrition Facts

3/4 cup: 208 calories, 16g fat (3g saturated fat), 2mg cholesterol, 391mg sodium, 13g carbohydrate (1g sugars, 3g fiber), 3g protein.

Briny, tangy, creamy...this fluffy grain salad has it all! It's great on hot summer days: Serve with grilled chicken, tzatziki and toasted pita bread for an easy meal. —Shannen Mahoney, Yelm, Washington

Recipe Creator