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Greek-Style Quinoa Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Servings: 6 cups
Author: Emma Cerulli
Ingredients
  • 1 ½ cups quinoa , uncooked
  • 2 cups vegetable stock
  • 2 tsp olive oil
  • 1 English cucumbers , seeded and small diced
  • 2 red bell peppers , seeded and small diced
  • 1 large red onions , finely diced
  • 3 tbsp dry oregano
  • 1 cup Greek feta cheese , medium diced
  • ½ cup Italian parsley , finely chopped
  • 2 cups kale , trimmed and shredded
  • ½ cup kalamata olives , chopped
  • ¼ cup red wine vinegar
  • 1 clove garlic
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste
Instructions
  1. Rinse the quinoa under cold water until the water runs clear.
  2. In a large heavy-bottomed pot, add quinoa, vegetable stock and oil, and bring to a boil uncovered over medium/high heat.
  3. Once boiling, reduce heat to low and cover, checking periodically for 15 minutes.
  4. Turn off the heat and let the quinoa steam, covered, for 5 minutes or until tender.
  5. Fluff the quinoa in the pot and transfer to a baking tray to cool quickly.
  6. Mix all prepared vegetables in a large bowl with the cheese and herbs.
  7. Add the cooled quinoa and mix thoroughly.
  8. To make your vinaigrette, use a small blender, like the thinkkitchen Ultimate Pro Blender, to purée garlic with vinegar, salt, pepper and olive oil until well blended.
  9. Pour dressing over the salad before serving.