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Greek Quinoa Salad

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Total Time: 30 minutes
Servings: 4

Ingredients

  • 3 tablespoons freshly squeezed lemon juice
  • 1  tablespoon  red wine vinegar
  • 1/4  teaspoon  dried oregano
  • 1  clove garlic, smashed and finely chopped to a paste
  • Kosher salt and freshly ground black pepper
  • 1/4  cup  extra-virgin olive oil
  • 1  cup  quinoa
  • Kosher salt and pepper
  • 1/4  cup  toasted slivered almonds
  • 1  cup  pitted kalamata olives  (or the Greek olive mix -- you can find at your local grocery store's olive bar)
  • 2  green onions (green and pale green part), thinly sliced
  • 1  small  red onion, halved and thinly sliced
  • 1/2  English cucumber, cut into small dice
  • 1/2  cup  Feta Cheese
  • If making this for dinner (and not a side dish), 1 precooked rotisserie chicken, shredded

Instructions

  • 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 almonds, olives, green onions, red onions, cucumbers, Feta and dressing and toss to coat.
  • Cover and refrigerate for at least 1 hour or serve at room temperature. The longer it sits the better the flavor.
  • If using the chicken, add the chicken right before serving.