Greek Style Quinoa Salad Recipes

Steps:

• Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 3 to 4 minutes. Transfer onion mixture to a large bowl.
• Return saucepan to medium-high heat; add quinoa, 1/2 teaspoon salt, and 1 1/2 cups water. Bring to a simmer, then reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, 14 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork; add to bowl with reserved onion mixture. Let cool to warm room temperature, 15 minutes.
• Meanwhile, combine tomatoes, bell pepper, cucumbers, olives, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. To serve, spoon quinoa onto plates and top with tomato mixture, feta, herbs, and pepperoncini. Drizzle with some dressing from bottom of bowl, if desired.

Steps:

• Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes; fluff with a fork and cool to room temperature.
• Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl.
• Whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; drizzle over quinoa mixture and toss to coat.

Steps:

• In a saucepan, bring stock to a boil.
• Stir in quinoa.
• Reduce heat to med low and cover.
• Cook 15 minutes, until liquid is absorbed.
• Transfer to a large bowl and cool.
• Stir veggies and cheese into cooled quinoa.
• Whisk together dressing ingredients.
• Pour over quinoa mixture and toss.

Steps:

• Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
• Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

Steps:

• Bring 1 3/4 cups water, the quinoa and a pinch of salt to a boil in a medium saucepan. Reduce the heat to medium low; cover and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and fluff with a fork; let cool slightly.
• Meanwhile, toss the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil and the oregano in a large bowl; season with salt and pepper and let sit 10 minutes.
• Pulse the feta, 2 tablespoons water and the remaining 1 tablespoon olive oil in a mini food processor until smooth, adding up to 1 tablespoon water, if needed; season with salt and pepper.
• Divide the lettuce among bowls; top with the warm quinoa, the chickpea mixture and olives. Drizzle with the feta dressing and sprinkle with oregano.

Steps:

• Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
• Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
• Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
• Just before serving, transfer to a platter and sprinkle feta on top.

Steps:

• If using untoasted quinoa place in a large bowl, cover with lukewarm water.
• Let stand for 5 minutes, drain, rinse well.
• If using toasted quinoa place in a large bowl and rinse with lukewarm water, drain well.
• In a large sauce-pot bring chicken broth to a boil.
• Stir in quinoa.
• Cover, reduce heat to medium low-you want it simmering.
• Cook for 15 to 20 minutes, or until the chicken broth is absorbed.
• Uncover and fluff well.
• Cool to room temperature.
• In a large bowl combine the olive oil, mint, lemon zest, lemon juice, sherry vinegar and salt.
• Whisk well.
• Add the remaining ingredients, tossing well.
• Serve at room temperature.
• For a vegetarian version use vegetable stock.