This salad was originally my go to pasta salad recipe, but we discovered we like it even better with quinoa. I cook the quinoa in the rice maker the night before, or in the morning, so it’s cool when I’m ready to assemble the salad. Like most salads, this one can be adjusted for the tastes of your family. If you don’t like kalamata olives, you can use sliced black olives instead. If you want to make a pasta salad, use one package of spiral noodles, cooked, drained and cooled. It helps to mix in a little dressing while the noodles are cooling to keep them from sticking together. I like the tri-color “wacky mac”.
Greek Quinoa Salad
- 5 cups cooked quinoa
- 1 package cherry tomatoes, halved
- 2 cucumbers, chunked
- One half Cup red onion, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup pitted kalamata olives, drained
- 1/2 cup olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp sugar
- 2/3 cup red wine vinegar
Combine dressing ingredients in a jar and shake well to mix.
Cook the quinoa and cool in the fridge. (Just use the instructions on the package. I like to cook it the night before, then store it in the fridge overnight so that when I go to assemble the salad, it’s cool.) Slice the tomatoes and drained olives in half. Chunk the cucumbers and finely chop the red onion. Combine in bowl and toss with dressing. Gently stir in feta cheese crumbles. Serves approximately 12.