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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Greek Qunioa Salad Recipe

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This recipe for Greek Qunioa Salad, by , is from The Cappella Family Cookbook Volume 2, 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!

Contributor:  
Contributor:  
Debbie Madsen

Category:
Category:

Ingredients:  
Ingredients:  
1 cup dry quinoa, cooked according to package directions and cooled
1 (14 oz.) chickpeas, drained
1 red bell pepper diced (or 1/2 of a red and 1/2 green)
1 cup cherry tomatoes sliced in half (using red and yellow adds a nice touch)
1 cup diced English or baby cucumber
1/3 cup black olives sliced in half (If you like Kalamata olives - these are in original recipes)
1/4 cup finely chopped red onion
1 cup Feta cheese - cubed or crumbled

Dressing (Adjust amounts to your individual taste)
4 Tbl. olive oil
3-4 Tbl. lemon juice
2-3 Tbl. red wine vinegar
1 Tsp. garlic powder
Salt, Pepper to taste

Directions:
Directions:
Whisk together dressing ingredients. You can add to the ingredients according to your own preference in taste. (Optional - 1/4 tsp. oregano)
Cook quinoa according to package directs and allow to cool.
In a large bowl, combine cooled quinoa, chickpeas, pepper, tomato, cucumber olive, onion, and feta cheese.
Drizzle dressing over ingredients and mix well. Refrigerate.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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