We love this Greek quinoa salad recipe and think you will too! Perfect for any occasion and easy to make, this extra healthy salad is sure to delight!
Total time: 25 minutes
Serving size: about ½ cup
Prep time: about 10 minutes
Number of servings: about 6
Cook time: about 15 minutes
Equipment and Utensils
Mesh strainer
Medium pot
Measuring spoons
Measuring cups
Small bowl
Large bowl
Cutting board
Chef knife
Mixing spoon
Whisk
Can opener
Salad Ingredients
1 cup uncooked quinoa
2 cups of water
10 cherry tomatoes, halved
½ a cucumber, diced
½ a red onion, diced
1 2.25-ounce can sliced black olives
1 15-ounce can chickpeas
½ cup walnuts, chopped
Dressing Ingredients
3 tbsp. olive oil
2 tbsp. apple cider vinegar
½ tsp. salt
¼ tsp. ground black pepper
Directions
- Rinse the quinoa in a mesh strainer.
- Add the quinoa and water to a medium-sized pot. Bring water to a boil then turn the heat to low. Cover the pot with a lid and allow the quinoa to simmer until the water is absorbed, about 15 minutes.
- Transfer the quinoa to a large bowl and allow to cool in the fridge.
- While the quinoa is cooling, wash, and prepare the vegetables. Cut cherry tomatoes in half, and dice ½ a cucumber and ½ a red onion.
- Drain and rinse the chickpeas and sliced black olives.
- Roughly chop walnuts.
- To prepare the dressing, whisk together olive oil, apple cider vinegar, salt, and pepper in a small bowl.
- Once the quinoa has cooled, add vegetables, chickpeas, and walnuts. Mix well.
- Add the dressing to the salad and toss to coat.
- Cover and refrigerate before serving.
Enjoy!
Be the first to comment