Great for picnics, backyard parties, lunch boxes and dinner sides this Greek Confetti Quinoa Salad will quickly become a staple recipe in your collection.
I love this salad for the vibrant color and the flavor it packs. It’s got substance leaving you feeling full, satisfied and good about what you’re eating. Quinoa in salads is magical because it absorbs flavor well which makes it a versatile grain that never gets old, at least in our house. A traditional Greek Salad combined with quinoa is nothing short of delicious. I’ve been making it on a regular basis sometimes adding grilled chicken or roasted chickpeas. Don’t be shy about herbs and veggies they do give you superpowers after all.
Some quick facts about quinoa:
· It’s actually a seed
· Can be used like rice, or any other grain
· Bulks up to about three times the size when cooked.
· Can be used in soups, salads, stir fry’s and veggie burgers
· Must be rinsed prior to cooking, to remove bitterness
· Is a nutrition powerhouse
- 1 cup uncooked quinoa, rinsed
- 1 large sweet yellow bell pepper
- ½ pint grape tomatoes, halved
- handful of fresh parsley, chopped
- ¼ cup olives (green or kalamata)
- handful of fresh baby spinach
- 1 scallion, sliced
- ¼ cup feta
- ⅓ cup extra virgin olive oil
- 4 tbsp champagne vinegar
- 1 garlic clove, minced finely
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dry italian seasoning
- salt and black pepper to taste
- Rinse quinoa and cook according to package instructions (1 cup quinoa to 2 cups stock such as vegetable or chicken) If using water make sure to salt it. Once cooked allow to cool.
- Combine cooked quinoa with the next 7 ingredients.
- To prepare the Champagne Vinaigrette whisk oil, vinegar, garlic, garlic and onion powders, italian seasoning, salt and pepper in a small bowl. Allow the flavors to marry for 5 minutes and dress the salad stirring gently adding salt if necessary. This step can be done while quinoa cooks.