Greek Quinoa Salad

With the heat comes salads and lot's of them.  This is a staple in our household.  If I don't use Quinoa, I use Orzo.  I have made this for years and always have requests for it.  It's full of healthy veggies and holds well in the fridge for at least 3 days.  I tend to make the day before to let the flavors mingle, and mingle they do.  

I will do my best to give you accurate measurements but this is one of those dishes that I wing every time.  If you want more cucumber, tomatoes or pepper then go nuts.  This is your salad so do with it what you want.  I prefer sweet onions over red, which I find to powerful, and on occasion I add green onions.  Sometimes I add chickpeas or fresh herbs or artichoke hearts.  Depends on my mood and what my taste buds are telling me they want.  The only thing I would recommend is that you use fresh lemon juice and not the dodgy stuff from a bottle.  Take the 30 seconds to squeeze the lemon and you won't regret it!  Also, the olives and Feta are salty, so start with a little salt and check your seasoning before you serve adding a little extra if you need it.  Remember you can add it but you can't take it away!

Greek Quinoa Salad


Serves 8-10

3 cups cooked Quinoa (or Orzo)
1/2 cucumber, sliced and quartered
1/2 pint cherry tomatoes, halved
1 red or green pepper, chopped
1/4 cup finely sliced sweet, red or green onion
1/2 cup feta, cubed or crumbled
1/2 cup kalamata olives
3 tbsp olive oil
1/2 lemon squeezed
1-2 cloves garlic chopped
1 1/2 tsp dried oregano
salt & pepper to taste
fresh chopped parsley (optional)

Combine first 7 ingredients in a bowl.  Combine the next 5 ingredients and mix well.  Pour over the salad and let sit at least 1 hour or up to 24 hours before serving.  Sprinkle in fresh herbs before serving and check your seasoning.