I haven’t posted a recipe in a while. But a few days ago my friend, Danielle, requested tried and true vegetarian recipes, and I’ve had this one on the back burner for weeks. I don’t care for olives, but if you’re a Kalamata fan, I think they would be a wonderful addition to this dish.
Greek(ish) Quinoa Salad
1 Cup rinsed/drained quinoa
1 red, yellow or orange bell pepper, diced
3 roma tomatoes, diced
1 English cucumber, pealed and diced
1/2 red onion, diced
1 can garbanzo beans, rinsed/drained
6 oz feta, crumbled
3 TBS lemon juice
3 TBS EVOO
1 TBS stone ground mustard
3 garlic cloves, minced
1-2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp thyme
1/4 tsp ground black pepper
salt to taste
Bring 2 cups water and 1 cup rinsed/drained quinoa to a boil, cover with lid, reduce heat to low and simmer for 15 minutes. Remove from heat and let sit 5 minutes. Fluff with fork and place cooked quinoa in the fridge to cool.
Once quinoa is cold, add bell pepper, tomatoes, onion, cucumber, garbanzo beans and feta.
Wisk together lemon juice, EVOO, stone ground mustard, garlic, oregano, basil, thyme and black pepper. Add to cold quinoa mixture and mix well. Serve cold.
What is your favorite Greek, or Greek(ish), meal?