Greek Quinoa Salad with Fresh Mint and Oregano

Happy June! With summer just around the corner, I have a one track salad mind. I also have a wine track mind but that’s another story for another day. So, I was craving Greek salad but wanted more substance. Us Vockeroth sisters love adding quinoa to salads and to quote Steph McVox “quinoa is the new black.” Here is another recipe you might like Quinoa Primavera Verde Salad. Quinoa soaks up the lemony dressing in this Greek salad well. My herb pot is bursting and I decided to add mint along with oregano. It was a nice fresh tasting addition. I also snipped some chives onto the salad for a mild bite. And the olives. I’ve always loved them, even as a kid. Black, green, canned, jarred, stuffed, any olive. You can imagine this adoration rose to a whole new level when I had my first good quality olive. I don’t mess around and I add lots of olives to my Greek salads. What olive camp are you in? Lover or hater? -bvox

Greek Quinoa Salad with Fresh Mint and Oregano

Dressing

• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest, finely chopped
• 1 tablespoon white wine vinegar
• 1 teaspoon dijon mustard
• 1/4 teaspoon dried oregano
• 1 clove garlic, minced
• Sea salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil

Salad

• 1 cup quinoa
• 1 cup red grape tomatoes, quartered
• 1 cup pitted kalamata olives, chopped
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh mint
• 1 tablespoon chives thinly sliced (same save to top the salad with)
• 1 small red pepper, diced
• 1/2 small red onion, finely diced
• 1/2 English cucumber, seeds removed and finely diced
• 1/4 cup feta cheese, crumbled

Whisk together the lemon juice + zest, vinegar, mustard, oregano, garlic and 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, herbs, peppers, red onion, cucumber and dressing and toss to coat. add feta cheese and toss. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavour.

Tagged: food, Greek, Herbs, olives, quinoa, Recipe