Greek Quinoa Salad

My mom found this recipe in a newspaper (really not sure which one) and clipped it for me. When I went to visit we decided to make this for a nice dinner one evening.  In actuality I don’t even know what the original recipe reads like and I didn’t make it at my mom’s but my brother made us a wonderful meal to come home to, which included his version of this recipe, which I am posting below.

It’s a perfect summer BBQ accompaniment and it’s what we’re serving tonight with grilled corn-on-the-cob and grilled steaks (yes, okay there’s meat in tonight’s meal).

Greek Quinoa Salad

  • 1 1/2 cups quinoa
  • 3 cups vegetable broth
Salad Stuff
  • Tomato
  • Cucumber
  • Red Pepper
  • Red Onion
  • Feta Cheese (optional if you want it to be vegan)
  • Italian Parsley
  • 1/3 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 3 cloves crushed garlic
  • 1 tablespoon mustard
  • 2 tablespoon dried oregano
  • 1 teaspoon black pepper
  • Salt to taste (careful on the salt because Feta has lots of salt)
Rinse quinoa.  Bring quinoa and broth to boil, turn down and simmer for 25 – 30 min until fluffy.  Essentially cook quinoa like rice.  Let quinoa cool.  Once cool add remaining ingredients and add dressing.  It may seem like a lot of dressing but the quinoa will absorb some of it.  Let sit covered in the fridge for at least an hour.
This whole bowl of salad disappeared before I even had a chance to dig out the camera.  Don’t worry there will be plenty of opportunities this summer as I am sure this is our new fav salad.
Update June 12/11 – I made this salad again for dinner tonight and snapped a good shot on our new patio set in our awesome sunroom.  Looks pretty awesome, hey?

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