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Mediterranean Quinoa Salad Reloaded

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 -10
Calories
Author Victor

Ingredients

  • 1 cup quinoa uncooked
  • 1 red bell pepper seeded, membrane removed and diced into 1/2 - 3/4-inch pieces
  • 1 yellow bell pepper seeded, membrane removed and diced into 1/2 - 3/4-inch pieces
  • 1 long red sweet pepper seeded, membrane removed, cut in half lengthwise and thinly sliced
  • 1 cup red grape tomatoes halved
  • 1 cup yellow grape tomatoes halved
  • 1/3 cup roasted garlic cloves
  • 2 green onions green and white parts, sliced on the diagonal, about 1/3 - 1/2-inch in length
  • 1 celery stalk thinly sliced
  • 6 pickled cherry peppers cut in halves or quarters
  • 1 medium red onion halved and thinly sliced
  • 1 cup your favorite olives pitted (green or Kalamata)
  • 1/2 cup feta cheese crumbled, for sprinkling
  • For the dressing:
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon sherry vinegar
  • 3 Tbsp very good quality olive oil
  • 1/2 teaspoon dried oregano
  • 2 tsp kosher salt plus more to taste
  • 1/4 tsp freshly ground black pepper plus more to taste

Instructions

  • Cook the quinoa following the instructions on the packaging or use the following method. Remove black and odd looking grains. Place the quinoa in a medium size boiling pot, fill with water half way and stir. You will see some debris floating at the top.Carefully pour the water out of the pot. Repeat one more time. Now add 1 1/2 cups of clean water (1 1/2 cups of water per 1 cup of uncooked quinoa), add 1 tsp kosher salt and 1 tsp vegetable oil, and bring to boil. Cover the port with a lid and simmer over very low heat for 15 minutes. Stir quinoa and make sure there is no water remaining at the bottom. Otherwise cook covered for another 3-4 minutes. Remove from the stove, stir and let cool.
  • Mix all of the salad ingredients together in a large bowl. Add half the lemon juice, half the sherry vinegar, olive oil, dried oregano, 2 teaspoons kosher salt and the freshly ground black pepper. Mix really well and taste for salt and pepper. Add more salt if necessary. Add the rest of the lemon juice and sherry vinegar if you feel you need more acidity. It's all personal.
  • Serve immediately or let cool in the fridge overnight. Either way this salad tastes great. Sprinkle with Feta cheese before serving.

Notes

You can substitute roasted garlic cloves with 1 clove fresh garlic, smashed and finely chopped to a paste