Prep time: 30 min
Ready in: 1- 8 hours, 30 min
Serves: 6
Ingredients:
3 T. lemon juice
1 T. red wine vinegar
1/4 tsp. oregano
1 clove garlic- smashed, finely chopped to a paste
1 1/2 tsp. salt (plus more for dressing)
1/2 tsp. pepper
1/4 c. olive oil
1 c. quinoa
1/4 c. olive oil
1 c. quinoa
2 c. water
2 c. red and yellow grape tomatoes- halved
1 c. pitted Kalamata olives
2 green onions- green and pale green part, thinly sliced
2 pickled cherry peppers- diced
1 small red onion- halved, thinly sliced
1/2 English cucumber- diced
Feta (for garnish)
Directions:
- Whisk lemon juice, vinegar, oregano, garlic, 1/2 tsp. salt, and 1/4 tsp. 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 quinoa in a strainer until the water runs clear
- Combine quinoa, water, 1 tsp. salt, and 1/4 tsp. pepper in a small saucepan
- Bring to a boil and cook until water is absorbed and quinoa is tender, about 15 min
- Transfer to a bowl, fluff with a fork and let sit for 5 min to cool slightly
- Add tomatoes, olives, green onions, cherry peppers, red onions, cucumbers, and dressing and toss to coat
- Cover and refrigerate for at least 1 hour, and up to 8 hours, before serving- the longer it sits the better the flavor
- Just before serving, transfer to a platter and sprinkle feta on top
*Jen found the recipe here
2 c. red and yellow grape tomatoes- halved
1 c. pitted Kalamata olives
2 green onions- green and pale green part, thinly sliced
2 pickled cherry peppers- diced
1 small red onion- halved, thinly sliced
1/2 English cucumber- diced
Feta (for garnish)
Directions:
- Whisk lemon juice, vinegar, oregano, garlic, 1/2 tsp. salt, and 1/4 tsp. 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 quinoa in a strainer until the water runs clear
- Combine quinoa, water, 1 tsp. salt, and 1/4 tsp. pepper in a small saucepan
- Bring to a boil and cook until water is absorbed and quinoa is tender, about 15 min
- Transfer to a bowl, fluff with a fork and let sit for 5 min to cool slightly
- Add tomatoes, olives, green onions, cherry peppers, red onions, cucumbers, and dressing and toss to coat
- Cover and refrigerate for at least 1 hour, and up to 8 hours, before serving- the longer it sits the better the flavor
- Just before serving, transfer to a platter and sprinkle feta on top
*Jen found the recipe here
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