It’s been one crazy summer here. I’ve been determined to finish up all of my lists of projects and ideas before September, and since I lead a 4-H group, we HAVE to participate with the county fair! Enter: easy meals that store well. This is one of those. I can make it ahead of time and grab a bowl for a quick lunch, or add some chicken for a dinner. If you have adventurous eaters this would be great for a lunchbox salad as well. If you haven’t tried my Asian Quinoa Salad yet add that one to the list too!
You can change up the add ins of course too to your liking. Sometimes I leave the garbanzo beans out, especially if I’ll be serving hummus as well.
GREEK QUINOA SALAD
1/2 cup quinoa
1 cup water
1/2 large cucumber, peeled, seeded, and diced
1 cup grape tomatoes, cut in half, or diced tomatoes
1/4 cup red onion, diced
1/4 cup olives, diced
1 1/2 cups cooked garbanzo beans (or 1 can, drained)
3 T fresh dill or parsley, finely chopped
3 T fresh basil, finely chopped
1/4 cup crumbled feta cheese
1 T lemon juice
1 T red wine vinegar
2 cup olive oil
1/2 tsp dried oregano
salt and pepper to taste
Bring the cup of water to a boil in a medium pot. Add quinoa and return to a boil. Cover pot, reduce heat to low, and let simmer for 15 minutes.
Fluff quinoa and let sit 5 minutes, covered, and off the heat. This will make 2 cups cooked quinoa. You will know it’s cooked because the outer hulls are popped off.
Place all the dressing ingredients in a jar and shake well. Pour over quinoa and chill. Add remaining salad ingredients. Serve chilled or at room temperature.
Serve with additional dressing if desired.