Quinoa Greek Salad with Red Wine Vinaigrette
A twist on a Greek salad with the addition of quinoa tossed in a classic red wine vinaigrette.
Ingredients
Quinoa Greek Salad
- 1 cup quinoa cooked
- 6 cups baby kale spring mix
- 1 cup cherry tomatoes halved
- 1 cup green peppers quartered and sliced
- 1 cup cucumber seeded and sliced
- ½ cup red onion sliced
- ¼ cup kalamata olives pitted
- ½ cup crumbled feta cheese
Red Wine Vinaigrette
- ¼ cup red wine vinegar
- 2 cloves minced garlic
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp fresh ground black pepper
- 1 tsp Dijon mustard
- ½ cup olive oil
Instructions
Quinoa Greek Salad
- Bring a large pot of water to a boil. Rinse the quinoa in a fine mesh strainer for around 30 seconds, then add to the boiling water and cook uncovered for 10-12 minutes then drain.
- Return drained quinoa to the pot and cover. Allow it to sit off heat for 5-10 minute to steam and finish cooking. Then uncover and allow to cool. If making the quinoa ahead refrigerate until ready to use.
- Add the spring mix and quinoa in a large mixing bowl and toss until well combined. Alternatively, you can add the spring mix to individual bowls and top with a portion of the quinoa.
- Add the tomato, cucumber, green pepper, and onion then top with feta cheese and olives and serve with the red wine vinaigrette.
Red Wine Vinaigrette
- Add all ingredients to a bowl and whisk to combine until emulsified. If possible allow the dressing to sit for around 30 minutes for flavors to combine and whisk again just before serving.
Nutrition
Calories: 283kcalCarbohydrates: 39gProtein: 11gFat: 15gCholesterol: 17mgSodium: 712mgPotassium: 594mgFiber: 6gSugar: 4g