Quinoa Greek salad

Preparation 35 min.

Ingredients for 6 servings:
Olive Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
1/3 cup finely chopped kalamata olives
juice from half a lemon
pepper + crushed red pepper

1 cup dry quinoa
1 roasted red pepper
2 Persian cucumbers sliced
1 zucchini sliced or cut into ribbons
1 cup cherry tomatoes halved
1/2 cup oil pack sun-dried tomatoes oil drained + reserved
1/2 cup marinated artichoke hearts
1 small bunch watercress or 2 handfuls of arugula
1 large hadful fresh basil + mint
4 radishes sliced
1 ounce can chickpeas drained + rinsed + toasted if desired, 14
1 block feta cheese crumbled
1 cup plain hummus
1 avocado sliced
toasted pine nuts for topping

Combine all ingredients in a bowl or glass jar. Season with pepper and crushed red pepper flakes. Keep any leftover dressing in the fridge.
Cook the quinoa according to package directions.
Add the cooked quinoa to a large bowl. Add the roasted red pepper, cucumbers, zucchini, cherry tomatoes, sun-dried tomatoes, artichokes, watercress, basil, radishes, crumbled feta and chickpeas. Gently toss to combine. Add a little of the dressing and toss once more.
Spread the hummus in the bottom of a salad or serving bowl. Top with the quinoa salad and sliced avocado. Garnish with toasted pine nuts and mint. Enjoy!
Recipe Notes
This salad can be made ahead of time and kept in the fridge. Just before serving, plate the hummus and top with the salad, avocado and pine nuts.

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