All I can say about this salad is yummmm. We think of them as an appetizer, but this one is a meal in itself. It’s delicious and filling, and perfect to bring to Summer potlucks and picnics. I love a good Greek salad and this one delivers. Most quinoa comes from South America but I made this one with a Canadian variety I came across at the Healthy Family Expo and I enjoyed trying something new. It’s a simple salad to make and (knock on wood) one the whole family will love.
For the salad
1 cup of uncooked quinoa
1/2 red onion, diced
1 green pepper, diced
1 onion, diced
1 cup of kalamata olives, pitted (sliced or whole, whatever your preference)
1/2 cucumber, diced (I forgot to add it in this batch, but love it in Greek salad)
1/2 cup of feta cheese, diced or crumbled
For the dressing
1/2 cup red wine vinegar
1/2 cup olive oil
1 tsp basil
2 tsp garlic powder
1 tsp onion powder
2 tsp oregano
Salt & pepper to taste
1. Cook up the quinoa according to the instructions and set side to cool
I cooked up two varieties of quinoa to show the difference. The top one is the Canadian variety and the bottom variety is the South American variety. The Canadian variety has a stronger flavour, and the grains are slightly smaller. (This photo shows 1 cup of Canadian quinoa cooked and uncooked and 1/2 cup of South American quinoa cooked and uncooked).
2. To make the dressing, combine the oil and red wine vinegar followed by the dry ingredients
3. Combine the quinoa, veggies, and feta in a bowl, followed by the dressing. Mix well until the dressing is evenly distributed.
4. Serve immediately, or let sit for a little while to allow the flavours in the dressing to come out.
If you want to try Canadian quinoa in your next recipe, visit the Grain wesbite to learn more and see what other farm- direct varieties are available right here in Canada, including lentils, chickpeas, and legumes.