The Ultimate Greek Quinoa SaladVeg

1

Rinse the dry quinoa under cold water using a fine-mesh strainer until the water runs clear and no bubbles appear.

2

Combine the rinsed quinoa with water (using a 2:1 ratio) and a pinch of salt in a saucepan.

3

Bring to a boil over high heat, then reduce to a simmer and cover.

4

Cook until the water is absorbed (about 12–15 minutes). You will see a small white germ ring appear on the seeds when they are done.

5

Remove from heat and keep the lid on for an additional 5–10 minutes to allow the quinoa to become light and fluffy. Let it cool to room temperature.

1

Quarter and slice the English cucumber into bite-sized pieces.

2

Finely dice the red onion.

3

Cut the grape tomatoes into halves or quarters, ensuring they are bite-sized.

4

Slice the Kalamata olives lengthwise.

5

Drain and rinse the canned garbanzo beans.

6

Crumble the block of feta cheese.

1

In a small jar or spouted cup, combine the crushed garlic, dried oregano, Dijon mustard, fresh lemon juice, and red wine vinegar.

2

Slowly whisk in the extra virgin olive oil until emulsified.

3

Season the dressing with salt and black pepper to taste.

1

In a large bowl, combine the cooled quinoa with all the prepared vegetables, beans, and feta cheese.

2

Drizzle the vinaigrette over the salad and gently toss to coat everything evenly.

3

Season with additional salt and pepper if needed before serving.