GREEK QUINOA SALAD

Greek Quinoa Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/4 cups quinoa, rinsed
Kosher salt
1 15-ounce can chickpeas, drained and rinsed
1/2 seedless cucumber, chopped
3 large plum or 5 Campari tomatoes, chopped
1/2 red onion, thinly sliced
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano, plus more for topping
Freshly ground pepper
1/4 cup crumbled feta cheese (about 2 ounces)
1 small head romaine lettuce, chopped
1/4 cup halved pitted kalamata olives

Steps:

Bring 1 3/4 cups water, the quinoa and a pinch of salt to a boil in a medium saucepan. Reduce the heat to medium low; cover and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and fluff with a fork; let cool slightly.
Meanwhile, toss the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil and the oregano in a large bowl; season with salt and pepper and let sit 10 minutes.
Pulse the feta, 2 tablespoons water and the remaining 1 tablespoon olive oil in a mini food processor until smooth, adding up to 1 tablespoon water, if needed; season with salt and pepper.
Divide the lettuce among bowls; top with the warm quinoa, the chickpea mixture and olives. Drizzle with the feta dressing and sprinkle with oregano.

Nutrition Facts : Calories 506, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 5 milligrams, Sodium 472 milligrams, Carbohydrate 65 grams, Fiber 13 grams, Protein 19 grams

*** Explore more Greek Quinoa Salad Recipes »

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