Greek Quinoa Salad
You can never have too many salad recipes, so give Greek Quinoa Salad a try. One portion of this dish contains about 11g of protein, 17g of fat, and a total of 307 calories. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $1.65 per serving. 35 people have tried and liked this recipe. This recipe from Taste and Tell Blog requires canned chickpeas, romaine hearts, feta cheese, and kalamatan olives. It is a budget friendly recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is super. If you like this recipe, take a look at these similar recipes: Quinoa Greek Salad, Greek Quinoa Salad, and Greek Quinoa Salad.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 (15-oz) can chickpeas, drained and rinsed
½ seedless cucumber, chopped
½ cup (4 oz) feta cheese, crumbled
¼ cup halved pitted kalamata olives
4 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh oregano, chopped
¾ cup quinoa, rinsed
½ red onion, thinly sliced
3 tablespoons red wine vinegar
3 Roma tomatoes, chopped
3 romaine hearts, chopped
salt
Equipment:
food processor
sauce pan
blender
bowl
pot
Cooking instruction summary:
Bring 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, 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.
Step by step:
1. Bring 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, cup of water and the remaining 2 tablespoons of olive oil. Process until smooth.
2. 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.
Nutrition Information:
covered percent of daily need
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