Imagine a vibrant, flavor-packed salad that transports you straight to the sun-drenched Greek islands, without a single piece of meat in sight! This Meatless Monday Greek Style Tri Color Quinoa Salad is not just a meal, it's a culinary adventure that promises to tantalize your taste buds and nourish your body. Bursting with colorful quinoa, juicy cherry tomatoes, crisp cucumber, and the bold punch of Kalamata olives, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Gluten Free
Serves: 4 servings
Ingredients
- 1 cup tri-color quinoa
- 2 cups water
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Oregano, salt and pepper to taste
Instructions
- Begin by rinsing the tri-color quinoa under cold running water. This helps to remove any bitterness from the quinoa's natural coating, called saponin.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the water and is tender. Remove from heat and let it sit, covered, for an additional 5 minutes.
- While the quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Set them aside in a large mixing bowl.
- Next, slice the Kalamata olives and add them to the bowl with the vegetables. Crumble the feta cheese and add it to the mixture as well.
- Once the quinoa has finished cooking, fluff it with a fork and allow it to cool slightly before adding it to the mixing bowl with the vegetables and olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper to create a dressing. Adjust the seasoning according to your taste.
- Pour the dressing over the quinoa salad and gently toss all the ingredients together until well combined.
- Let the salad sit for about 5-10 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
- Enjoy your Meatless Monday Greek Style Tri Color Quinoa Salad as a refreshing and nutritious meal!
Tips
- Always rinse your quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter.
- Let the quinoa cool slightly before mixing with vegetables to prevent wilting and maintain crisp textures.
- For extra flavor, toast the quinoa in a dry pan for 2-3 minutes before cooking to enhance its nutty taste.
- The dressing is key - let the salad sit for 5-10 minutes after mixing to allow flavors to meld together.
- Feel free to customize with additional herbs like fresh parsley or mint for an even more Mediterranean flair.
- This salad tastes even better the next day, so don't hesitate to make it in advance for meal prep!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 15mg
