Greek Tomato Feta Quinoa Salad Recipe 445 Food

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BEST GREEK QUINOA SALAD



Best Greek Quinoa Salad image

This is my absolute favorite quinoa recipe! It's so flavorful and always a big hit with my family and friends. Trust me, you'll want to eat every single bite!

Provided by Allison.Kaye

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h40m

Yield 10

Number Of Ingredients 12

3 ½ cups chicken broth
2 cups quinoa
1 cup halved grape tomatoes
¾ cup chopped fresh parsley
½ cup sliced pitted kalamata olives
½ cup minced red onion
4 ounces chopped feta cheese, or more to taste
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
1 lemon, halved
salt and ground black pepper to taste

Steps:

  • Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
  • Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 25.8 g, Cholesterol 12.2 mg, Fat 10.6 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 2.7 g, Sodium 665.7 mg, Sugar 1.3 g

GREEK QUINOA SALAD



Greek Quinoa Salad image

This take on a Greek salad gives quinoa a new burst of flavor and is packed with protein! Serve at room temperature or chilled.

Provided by Julie

Categories     Salad     Grains     Quinoa Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 14

½ cup pine nuts
2 cups water
1 cup quinoa
2 cups chopped fresh spinach
1 (15 ounce) can kidney beans, rinsed and drained
1 cup halved grape tomatoes
½ cup halved Kalamata olives
½ cup crumbled feta cheese
¼ cup minced red onion
¼ cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
½ teaspoon dried oregano
salt and ground black pepper to taste

Steps:

  • Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes; fluff with a fork and cool to room temperature.
  • Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl.
  • Whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; drizzle over quinoa mixture and toss to coat.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 35.1 g, Cholesterol 11.1 mg, Fat 22.5 g, Fiber 7.6 g, Protein 13 g, SaturatedFat 4.6 g, Sodium 488.5 mg, Sugar 1.3 g

SPINACH, TOMATO, AND FETA QUINOA SALAD



Spinach, Tomato, and Feta Quinoa Salad image

A quick and healthy side dish alternative to rice and pasta. It will make a quinoa-lover out of anyone. Thanks to the salty feta and sweet Campari tomatoes, my kids even like it!

Provided by suzyk

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 14

2 cups water
1 teaspoon chicken bouillon granules
1 cup multi-colored quinoa
2 cups roughly chopped spinach
3 tablespoons almond oil
2 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon minced garlic
¼ teaspoon kosher salt
3 on-the-vine tomatoes (such as Campari®), diced
½ cup crumbled feta cheese, divided
freshly ground black pepper to taste

Steps:

  • Bring water and bouillon to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. Transfer quinoa to a bowl and cool slightly, 5 to 10 minutes. Stir spinach into quinoa and refrigerate until completely cooled, at least 30 minutes.
  • Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
  • Stir tomatoes, 1/2 of the feta cheese, and dressing into cooled quinoa until evenly coated; top with remaining feta cheese and ground black pepper.

Nutrition Facts : Calories 387.7 calories, Carbohydrate 34.6 g, Cholesterol 16.8 mg, Fat 23.9 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 5 g, Sodium 446.2 mg, Sugar 3.9 g

GREEK QUINOA SALAD



Greek Quinoa Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

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

GREEK QUINOA SALAD



Greek Quinoa Salad image

Provided by Bobby Flay

Time 1h25m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
1 clove garlic, smashed and finely chopped to a paste
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup quinoa
Kosher salt and pepper
Kosher salt and pepper
2 cups red and yellow grape tomatoes, halved
1 cup pitted kalamata olives
2 green onions (green and pale green part), thinly sliced
2 pickled cherry peppers, diced
1 small red onion, halved and thinly sliced
1/2 English cucumber, cut into small dice
Feta, for sprinkling

Steps:

  • Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
  • Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
  • Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
  • Just before serving, transfer to a platter and sprinkle feta on top.

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