Friday, August 17, 2012
Greek Quinoa Chilled Salad | Family Economics
I discovered quinoa about a year ago and can’t get enough of it. I especially love to make it for my family during the summer because it does so well as a “summer salad.” It’s light, filling and generally takes on the flavors of whatever it’s cooked or mixed with.
This salad combines the traditional Mediterranean flavors and packs a powerful protein punch from the quinoa. I just know that once you make this salad, you’ll be making it again and again. Its ease and tastiness is irresistible!
Greek Quinoa Chilled Salad
1 1/2 cups uncooked quinoa
1 cucumber, seeded and diced
1/2 pint cherry or grape tomatoes, quartered
1 cup black, green or kalamata olives
2 oz. feta cheese
1/4 cup store bought vinaigrette
Cook the quinoa on the stovetop as directed. Once cooked, transfer to a serving dish and chill for about an hour.
Once the quinoa is chilled, toss with the diced cucumbers, tomatoes, olives and feta. Drizzle the vinaigrette over the salad and toss gently.
Keep chilled until ready to serve.
Serve Greek Quinoa Chilled Salad as a main or side dish at your next potluck or summer BBQ. Keep leftovers (if you have any) in Ziploc® Brand Containers with the Smart Snap® Seal to ensure freshness.
Have you cooked with quinoa before? I’d love to know your thoughts on quinoa: its taste, texture and the dish you made.