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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Greek Quinoa Salad Recipe

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This recipe for Greek Quinoa Salad is from The Child Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
balsamic vinegar
extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cup quinoa
2 cups red or yellow grape tomatoes, halved
2 cup pitted kalamata olives
2 pickled cherry peppers, diced
red bell pepper diced
1 small red onion, halved and thinly sliced
cucumber, cut into small dice
crumbled Feta
Directions:
Directions:
Directions

Cook 2 cups quinoa in 4 cups water, salt, in a small saucepan, bring to a boil and cook on low until the water is absorbed and the quinoa is tender about 15 minutes.

Transfer to a bowl, fluff with a fork and let sit to cool. Add the tomatoes, olives, red onions, peppers, cucumbers, feta, sprinkle with dressing and toss to coat. Cover and refrigerate before serving. The longer it sits the better the flavor.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
My son and beautiful vegetarian daughter in Law (Chris & Carolynn) shared this new family favorite.

 

 

 

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