GREEK QUINOA SALAD

Greek Quinoa Salad image

Everything you love about the Mediterranean salad-salty feta, briny olives, juicy tomatoes, and crisp cucumbers-but heartier, thanks to the addition of nutty quinoa.

Provided by Martha Stewart

Time 45m

Number Of Ingredients 14

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Ingredients

6 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (1 1/2 cups)
2 cloves garlic, minced (1 tablespoon)
Kosher salt and freshly ground pepper
1 cup quinoa, rinsed and drained several times
2 cups halved cherry tomatoes (12 ounces)
1 bell pepper, halved, seeded, and cut into 1/2-inch pieces (1 cup)
4 mini cucumbers, peeled, halved, and cut into 1/2-inch pieces (1 1/2 cups)
1/2 cup Kalamata olives, halved and pitted
2 tablespoons red-wine vinegar
6 ounces feta, crumbled
1 cup fresh parsley leaves, coarsely chopped if large
1 cup fresh mint leaves, coarsely chopped if large
Pepperoncini, for serving

Steps:

Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 3 to 4 minutes. Transfer onion mixture to a large bowl.
Return saucepan to medium-high heat; add quinoa, 1/2 teaspoon salt, and 1 1/2 cups water. Bring to a simmer, then reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, 14 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork; add to bowl with reserved onion mixture. Let cool to warm room temperature, 15 minutes.
Meanwhile, combine tomatoes, bell pepper, cucumbers, olives, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. To serve, spoon quinoa onto plates and top with tomato mixture, feta, herbs, and pepperoncini. Drizzle with some dressing from bottom of bowl, if desired.

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