Quinoagreeksalad Recipes

QUINOA GREEK SALAD

Make and share this Quinoa Greek Salad recipe from Food.com.

Provided by Fluffy

Categories Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

Quinoa Greek Salad image

Steps:

In a saucepan, bring stock to a boil.
Stir in quinoa.
Reduce heat to med low and cover.
Cook 15 minutes, until liquid is absorbed.
Transfer to a large bowl and cool.
Stir veggies and cheese into cooled quinoa.
Whisk together dressing ingredients.
Pour over quinoa mixture and toss.

Ingredients

2 cups chicken stock
1 cup quinoa
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup cucumber, diced
1/4 cup green onion, diced
1/4 cup black olives
1/4 cup red onion, diced
3 ounces reduced-fat feta cheese
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon basil
1/2 teaspoon oregano
pepper

BEST GREEK QUINOA SALAD

This is my absolute favorite quinoa recipe! It's so flavorful and always a big hit with my family and friends. Trust me, you'll want to eat every single bite!

Provided by Allison.Kaye

Categories Salad Grains Quinoa Salad Recipes

Time 1h40m

Yield 10

Number Of Ingredients 12

Best Greek Quinoa Salad image

Steps:

Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 25.8 g, Cholesterol 12.2 mg, Fat 10.6 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 2.7 g, Sodium 665.7 mg, Sugar 1.3 g

Ingredients

3 ½ cups chicken broth
2 cups quinoa
1 cup halved grape tomatoes
¾ cup chopped fresh parsley
½ cup sliced pitted kalamata olives
½ cup minced red onion
4 ounces chopped feta cheese, or more to taste
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
1 lemon, halved
salt and ground black pepper to taste

GREEK QUINOA SALAD

This take on a Greek salad gives quinoa a new burst of flavor and is packed with protein! Serve at room temperature or chilled.

Provided by Julie

Categories Salad Grains Quinoa Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 14

Greek Quinoa Salad image

Steps:

Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes; fluff with a fork and cool to room temperature.
Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl.
Whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; drizzle over quinoa mixture and toss to coat.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 35.1 g, Cholesterol 11.1 mg, Fat 22.5 g, Fiber 7.6 g, Protein 13 g, SaturatedFat 4.6 g, Sodium 488.5 mg, Sugar 1.3 g

Ingredients

½ cup pine nuts
2 cups water
1 cup quinoa
2 cups chopped fresh spinach
1 (15 ounce) can kidney beans, rinsed and drained
1 cup halved grape tomatoes
½ cup halved Kalamata olives
½ cup crumbled feta cheese
¼ cup minced red onion
¼ cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
½ teaspoon dried oregano
salt and ground black pepper to taste

GREEK QUINOA

Great to bring as a side dish to a BBQ or as lunch for the week. Easy to make in advance.

Provided by Lindsay

Categories Salad Grains Quinoa Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

Greek Quinoa image

Steps:

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large serving bowl and let cool completely.
Drizzle olive oil over cooled quinoa and stir. Fold olives, feta cheese, tomatoes, and basil through the quinoa.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 29.9 g, Cholesterol 18.7 mg, Fat 37.1 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 7.5 g, Sodium 425.4 mg, Sugar 0.9 g

Ingredients

2 cups water
1 cup quinoa, rinsed
½ cup olive oil
⅓ cup sliced Kalamata olives
⅓ cup crumbled feta cheese
⅓ cup halved cherry tomatoes
2 tablespoons shredded fresh basil leaves

GREEK QUINOA SALAD

Provided by Bobby Flay

Time 1h25m

Yield 4 servings

Number Of Ingredients 17

Greek Quinoa Salad image

Steps:

Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
Just before serving, transfer to a platter and sprinkle feta on top.

Ingredients

3 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
1 clove garlic, smashed and finely chopped to a paste
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup quinoa
Kosher salt and pepper
Kosher salt and pepper
2 cups red and yellow grape tomatoes, halved
1 cup pitted kalamata olives
2 green onions (green and pale green part), thinly sliced
2 pickled cherry peppers, diced
1 small red onion, halved and thinly sliced
1/2 English cucumber, cut into small dice
Feta, for sprinkling

GREEK QUINOA SALAD

Everything you love about the Mediterranean salad-salty feta, briny olives, juicy tomatoes, and crisp cucumbers-but heartier, thanks to the addition of nutty quinoa.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 45m

Number Of Ingredients 14

Greek Quinoa Salad image

Steps:

Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 3 to 4 minutes. Transfer onion mixture to a large bowl.
Return saucepan to medium-high heat; add quinoa, 1/2 teaspoon salt, and 1 1/2 cups water. Bring to a simmer, then reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, 14 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork; add to bowl with reserved onion mixture. Let cool to warm room temperature, 15 minutes.
Meanwhile, combine tomatoes, bell pepper, cucumbers, olives, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. To serve, spoon quinoa onto plates and top with tomato mixture, feta, herbs, and pepperoncini. Drizzle with some dressing from bottom of bowl, if desired.

Ingredients

6 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (1 1/2 cups)
2 cloves garlic, minced (1 tablespoon)
Kosher salt and freshly ground pepper
1 cup quinoa, rinsed and drained several times
2 cups halved cherry tomatoes (12 ounces)
1 bell pepper, halved, seeded, and cut into 1/2-inch pieces (1 cup)
4 mini cucumbers, peeled, halved, and cut into 1/2-inch pieces (1 1/2 cups)
1/2 cup Kalamata olives, halved and pitted
2 tablespoons red-wine vinegar
6 ounces feta, crumbled
1 cup fresh parsley leaves, coarsely chopped if large
1 cup fresh mint leaves, coarsely chopped if large
Pepperoncini, for serving

GREEK QUINOA SALAD

Make and share this Greek Quinoa Salad recipe from Food.com.

Provided by DailyInspiration

Categories Salad Dressings

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

Greek Quinoa Salad image

Steps:

Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil just until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa with salted water and cook about 15 minutes; drain any remaining water that has not been absorbed.
Transfer quinoa to a bowl, fluff with a fork and let it sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
Just before serving, transfer to a platter and sprinkle feta cheese on top.

Nutrition Facts : Calories 356.3, Fat 20, SaturatedFat 2.7, Sodium 258.3, Carbohydrate 38.9, Fiber 6, Sugar 5, Protein 8

Ingredients

3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
1 garlic clove, smashed and finely chopped into a paste
kosher salt
fresh ground black pepper
1/4 cup extra-virgin olive oil
1 cup quinoa
kosher salt
fresh ground black pepper
2 cups grape tomatoes, halved (red and yellow)
1 cup kalamata olive, pitted
2 green onions, thinly sliced (green and pale green parts)
2 pickled cherry peppers, diced
1 small red onion, halved and thinly sliced
1/2 English cucumber, cut into small dice
feta cheese, for sprinkling

QUINOA GREEK-INSPIRED SALAD

I love pesto, and quinoa is so good for you. So why not mix them and all the amazingness! Bacon is not necessary; chicken would work, or you could go with no meat at all. Serve hot or cold.

Provided by Jasmine Sohrakoff

Categories Salad Grains Quinoa Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Quinoa Greek-Inspired Salad image

Steps:

Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and fluff with a fork.
Stir pesto, tomatoes, feta cheese, and bacon into the quinoa.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 15.7 g, Cholesterol 26.3 mg, Fat 11.8 g, Fiber 1.9 g, Protein 10.1 g, SaturatedFat 4.5 g, Sodium 667.4 mg, Sugar 1.2 g

Ingredients

1 cup chicken broth
½ cup quinoa
2 tablespoons pesto
1 roma tomatoes, diced
2 ounces crumbled feta cheese
4 slices cooked bacon, crumbled

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