This quinoa salad is so good. I’ve been making this on and off for years, and each time I do, I end up making it several weeks in a row — once I make it, I just crave it over and over. I find it insanely delicious and deeply satisfying!
Serve with shrimp, chicken, steak, pork, or on its own. Spoon it over arugula or baby spinach. Make it for a luncheon, a picnic, or put some in a bowl and watch TV. This also makes a great potluck dish. As you can see, it pretty much works for everything.
And, if you don’t like one of the ingredients, just leave that one out! I typically make this with about 95% of the vegetables mentioned, but sometimes I leave out artichokes and pepperoncini; other times I double them. Sometimes I don’t have a cucumber, and other times the peppers have gone bad. My point is that this basic recipe is really good, even if you don’t have the exact list of ingredients. It’s all about using what you have on hand and what you are craving.
The dressing is super simple to make. I typically make double the amount as I will use half of it for this recipe and then serve the other half on cooked shrimp or chicken. The recipe is quick and easy, so keep it on hand for even something as simple as fresh lettuce with herbs.
Keep scrolling for step-by-step photos below the recipe!
Summer Quinoa Greek Salad
Ingredients
- 1 cup tri-color quinoa
- â…” cup chopped yellow bell pepper
- â…” cup chopped orange bell pepper
- â…” cup chopped yellow onions
- â…” cup chopped cucumber I prefer an English cucumber or a de-seeded regular cucumber.
- â…” cup sliced Kalamata olives
- 1 15-oz. can Goya chickpeas (drained)
- â…” cup pepperoncini peppers
- â…” cup artichokes hearts I prefer the ones jarred in oil.
- 2 cups heirloom cherry and grape tomatoes cut into halves and quarters
- 8 ounces feta cheese
- ½ cup fresh herbs: dill, basil, mint, Italian parsley You can even add more, but be sure you have at least ½ a cup.
- salt and pepper to taste
Lemon Vinaigrette
- ¼ cup olive oil
- ¼ cup fresh lemon juice (typically juice from one large lemon)
- ½ tsp Celtic salt
- ¼ tsp black pepper
Instructions
- Cook the quinoa according to the package directions, which is typically 1 cup quinoa and 2 cups water or broth, cooked for 15 minutes.
- While the quinoa is cooking, chop up all your vegetables and herbs.
- After the quinoa is finished cooking, pour into a very large bowl and let it cool for 10 minutes, stirring occasionally to allow it to cool faster.
- Make your lemon vinaigrette by whisking the lemon juice, oil, salt, and pepper together.
- Place chopped vegetables, herbs, crumbled feta, chickpeas, and vinaigrette over quinoa and stir until evenly mixed.
- Let sit for 30 minutes to allow flavors to blend, and then serve!
- Saves for up to two days in the refrigerator, but best on the first day.
Notes
Nutrition
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