This quinoa salad takes loose inspiration from a Greek salad. Broiling the olives along with the other vegetables softens their flavor and adds a smoky background note. A garnish of basil brightens the dish.
Quinoa Salad with Feta, Olives, & Tomatoes
Serves 6
Active Time: 25 minutes
Total Time: 25 minutes
Ingredients- 3 tablespoons red-wine vinegar
- 1 tablespoon chopped fresh oregano
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 4 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon ground pepper, divided
- 2 cups multicolored cherry tomatoes, halved
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 cup sliced red onion
- 1/4 cup pitted Kalamata olives
- 4 cups cooked quinoa, cooled
- 3/4 cup crumbled feta cheese
- 1/4 cup pine nuts, toasted
- Chopped fresh basil for garnish
Directions
1. Preheat oven to broil with rack about 6 inches from heat source. Whisk vinegar, oregano, garlic, salt, 3 tablespoons oil and 1/4 teaspoon pepper in a small bowl.
2. Combine tomatoes, bell pepper, onion, olives and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a large bowl; toss well to coat. Spread in an even layer on a large rimmed baking sheet . Broil until the vegetables are lightly charred and tender, 8 to 10 minutes, stirring halfway through. Transfer the vegetables to a large bowl; discard the pan juices.
3. Add quinoa, feta and pine nuts to the vegetables. Drizzle with the vinaigrette and toss gently to coat. Garnish with basil, if desired.
Recipe nutrition per serving: 359 Calories, Total Fat: 21 g, Saturated Fat: 4 g, Cholesterol: 13 mg, Carbohydrates: 34 g, Fiber: 5 g, Total Sugars: 5 g, Protein: 9 g, Sodium: 421 mg, Vitamin A: 1117 IU.
