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Bobby Flay's Greek Quinoa Salad
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Ingredients | |
3 tablespoons | freshly squeezed Lemon Juice |
1 tablespoon | Red Wine Vinegar |
1/4 teaspoon | Dried Oregano |
1 | Garlic clove, (smashed and finely chopped to a paste) |
Kosher Salt | |
freshly ground Black Pepper | |
1/4 cup | Extra Virgin Olive Oil |
1 cup | Quinoa |
Kosher Salt | |
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)
instructions
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 the quinoa 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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