Sunday 23 October 2016

Greek Quinoa Salad

This is hands down one of my favorite salads to whip up for any gathering.  I love every single ingredient that goes into it.  The leftovers are even better the next day....if you're lucky enough to have any!

1 cup quinoa
2 cups vegetable broth
1 cup grape tomatoes, quartered
1/2 cup crumbled feta cheese
2 cups canned chickpeas (about one 540 ml can, drained and rinsed)
1/2 cup diced cucumber
1/2 cup diced green pepper
1/3 cup finely diced red onion
1/2 cup finely chopped fresh parsley
2 to 3 tbsp lemon juice (depending on how much you like lemon...I love it!)
1 tbsp olive oil
1.5 tsp souvlaki seasoning*
2 cloves garlic, minced
1/2 tsp salt
Fresh ground pepper, to taste

-In a medium sized saucepan, bring 2 cups vegetable broth to a boil. Add quinoa, cover and reduce to a low simmer. Cook until water is fully absorbed (about 20 minutes). Remove from heat and allow to fully cool.

-Meanwhile, combine tomatoes, feta, chickpeas, cucumbers, green peppers, onion and parsley. Add cooled quinoa and mix thoroughly.

-Prepare dressing by whisking together lemon juice, olive oil, souvlaki seasoning, garlic, and salt. Pour over prepared quinoa and vegetable mixture and thoroughly combine. Season to taste with freshly ground pepper. 

-This can be served immediately, or for even better flavor, allow to rest for about 2 hours in the refrigerator for the flavors to really combine. 

*I used Epicure souvlaki seasoning, but if you can't find this type of seasoning blend, using about 1 tsp dried oregano and 1 tsp finely chopped fresh mint will give you a similar flavor.

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