This is my go to quinoa salad 100% because of the feta and olives. I love the simplicity and flexibility of the recipe that allows you to make adjustments to your personal preference.
I know I can’t be alone it this approach… do you have grocery list staples? Things you buy every week no matter what? Well, I do. And that is how this salad was made. These veggies are every week buys. And the olives and feta we get at Costco, because we use them so often.
INGREDIENTS + DIRECTIONS
One of the easiest things about this recipe is the measurements. When in doubt add 1 cup of the ingredient. Take a look below you’ll see!
- Quinoa (1 cup dry)
- Feta (1/2 – 1 cup crumbles)
- Kalamata olives or Mixed Greek olives (1 cup pitted and chopped)
- Cucumber (1 cup chopped)
- Cherry Tomatoes (1 cup chopped)
- Bell Pepper (1 cup chopped)
- Red Onion (1/4 – 1/2 cup diced)
- Garlic Olive Oil (1 TBSP)
- Balsamic Vinegar (2-3 TBSP)
- Cracked Black Pepper
- Red Pepper Flake (optional)
DIRECTIONS
Cook your quinoa per the package directions. I am personally, not into the pre-rinse step of quinoa. I know that may be controversial, but mine turns out just fine without it.
Chop up all the veggies and olives and toss them into whatever you will serve the quinoa salad in, less dishes is always a good thing. Toss the veggies and olives in the garlic olive oil, balsamic vinegar and cracked black pepper.
After the quinoa has cooled down put that in the bowl with your dressed veggies and combine. Add your feta and give it a taste test, you may want to add a bit more oil or vinegar because the quinoa will really soak it up. Top it off with some red pepper flakes if you like a little kick and you are done.
Chill the dish in the fridge before eating or serving!
On my life it really is that easy. And I find it gets better day 2. So easy for weekday dinners, weekend dinner parties and your packed lunches.
COMPANION DISHES
In all honesty I could eat just this quinoa salad for any meal, but when I’m feeding a room I like to include this salad with any Mediterranean theme dish like a spinach stuffed chicken breast or garlic shrimp kabobs on the grill. I also think it pairs well with lemon and pine nut roasted asparagus.
I hope you enjoy!
Disclaimer – Mike did not eat this. He will turn and run from quinoa. There is no cheese or olive game strong enough to make Mike eat quinoa.
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