Greek Quinoa Salad

inGluten Free Recipes, Greek Recipes, Middle Eastern Recipes, Recipes, Rice, Bean, & Grain Recipes, Side Dish Recipes, Vegan Recipes, Vegetarian Recipes
  • YIELDS | 6-8 SERVINGS
  • PREP TIME | 15 MINS
  • COOK TIME | 30 MINS

Quinoa is naturally gluten free and loaded with protein. This salad explodes with flavor. The chewy chickpeas, cool cucumber, and savory lemon vinaigrette make it a healthy crowd pleasing dish. Add a couple handfuls of spinach or some grilled shrimp to make a complete meal.

Ingredients

  • 2 cups chicken stock, or more if needed
  • 1 cup dry quinoa
  • 1/2 cup green lentils
  • 1/2 cup red pepper, diced
  • 1/2 cup green pepper, diced
  • 1/2 cup cucumber, diced
  • 1/4 cup green onion, diced
  • 1/4 cup black olives
  • 2 tablespoons capers, minced
  • 1/4 cup red onion, diced
  • 3 ounces feta cheese, crumbled
  • Freshly ground pepper and Kosher salt
  • Pita, optional

Lemon Vinaigrette Dressing

  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic, minced about 1-2 cloves
  • 1 teaspoon dried basil
  • 1/2 teaspoon oregano

Instructions

  1. Cook the quinoa and lentils according to their instructions but substitute broth for water. Drain and bring to room temperature, or refrigerate for 20-30 minutes.
  2. In a medium serving bowl, add the cooked quinoa and lentils, vegetables, chickpeas, black olives, and capers. Mix gently.
  3. In a small bowl, mix the lemon juice, minced garlic, basil, and oregano together. Whisk in the olive oil until smooth. Pour the dressing over the quinoa and vegetables.
  4. Sprinkle the feta cheese over the mixture and gently stir. Season to taste with freshly ground pepper and Kosher salt. Serve at room temperature with warm pita, if using.