Recipe of the Week: Greek Quinoa Salad

What's better than a fresh, flavorful salad in the Spring? A super-refreshing one that isn't the same ole' bowl of lettuce. This quinoa salad that I adapted from the Two Peas and Their Pod is bursting with bright, Greek-style flavors from all the fresh produce and creamy feta cheese. (And you guys know how good the Mediterranean Diet is for you, right?) Enjoy as a side with chicken or fish or enjoy a big bowl all on its own for a light, yet hearty lunch.

INGREDIENTS:

For the salad:

2 cups water1 cup quinoaPinch of salt1 cup grape tomatoes, halved1 cup chopped cucumber1/2 cup chopped celery1/2 cup sliced carrots1/3 cup pitted kalamata olives, halved1/4 cup diced red onion1/3 cup feta cheese1/3 cup chopped walnuts1 small avocado, dicedSalt and freshly ground black pepper, to taste

For the dressing:

1/4 cup olive oil3 tablespoons red wine vinegar1 teaspoon dried oregano1 tsp lemon zest

INSTRUCTIONS:

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. In a large bowl, combine quinoa, tomatoes, cucumber, celery, carrots, kalamata olives, red onion, walnuts, avocado and feta cheese.

3. To make the dressing, whisk together olive oil, red wine vinegar, and oregano and lemon zest in a small bowl. Pour dressing over the salad and stir until mixed well. Season with salt and pepper, to taste. Serves 6.

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Image Credit: Courtesy of Two Peas and Their Pod

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