Greek quinoa salad

Greek Quinoa Salad

This recipe is something I like to refer to as a "salad topper".  It is a list of salads that are so versatile, you can use them several different ways!  They are great spread on a bed of lettuce, as a side dish, as a "rice bowl" topped with protein, or topping a sandwich instead of condiments!  They are usually a mix of a strong dressing, chopped veggies, and some kind of grain.

This one is a Greek flavored salad.  It starts by boiling quinoa, I used a cup of dried quinoa, boiled into a pot of 2 cups stock and smashed garlic.  It cooks up similar to rice, it will be a bit translucent when done.  

Next, Make your dressing, while the quinoa cools.  

1/4 c. red wine vinegar

1/4 c. good extra virgin olive oil

smashed garlic clove (to marinate until serving)

1/2 tsp. dried oregano, rolled in hands 

1/2 tsp. rolled Italian herbs

1 tsp. kosher salt

fresh pepper

 1 Tbsp. lemon juice

1 tsp. dijon mustard

While the quinoa is still warm, move to a medium sized bowl, and toss with dressing.  Add 1 Tbs. capers, with some brine.

Next is building the salad.  

2 medium, diced tomatoes

1 medium cucumber

1 Tbs. to 1/4 c. finely crumbled feta cheese

2 Tbs. chopped kalamata olives

2 Tbs. chopped green olives or manzanilla olives

Toss salad together, and taste for seasoning.  Let chill until ready to serve.  This is a fantastic party salad, as it is a make ahead, and even better the next day!