This was one scrumptious and nutritious salad. The Quinoa added a nice texture and flavor to regular Greek salad. Plus it was more filling. For people that can eat cous cous, that would be tasty as well.
I do not ever put peppers into my Greek salad – I prefer celery, but they would certainly work well here. The other vital ingredient in this dish is to use Kalamata olives and remove the pit yourself. They have way more flavor this way, as well they are less “briny”. This is a great make ahead salad, so the flavors can really develop.
1 small English cucumber de-seeded quartered and chopped
1/4 cup diced red onion
3 roma tomatoes, chopped small
2/3 cup celery, chopped small
juice of 1/2 a large lemon (or more to taste)
1 1/4 cups cooked quinoa
16 kalamata olives (remove the pits and tear into pieces)
1 Tblsp. dry rubbed Greek Oregano
1/4 cup extra Virgin Olive Oil
salt and pepper to taste
crumbled feta cheese
This salad is a good accompaniment to any main dish, and also a wonderful summer side dish. Enjoy!