A perfect, gluten-free alternative for summertime pasta salads. Influenced with flavors of fresh herbs and vegetables with tangy, crumbled feta cheese.
Course Main Course, Salad, Side Dish
Cuisine Mediterranean
Keyword cold side dishes, cookout sides, summer side dishes
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 8servings
Calories 324kcal
Author Lauren
Ingredients
3cupwater
1 ½cupquinoa
1european cucumberquartered and chopped
1pintgrape tomatoeshalved
½cupkalamata oliveschopped
8ouncesfeta cheesecrumbled
Mediterranean Dressing
6tablespoonsextra virgin olive oil
¾cupred wine vinegar
3clovesgarlicminced
½teaspoonsonion powder
2tablespoonsfresh oreganofinely chopped
2tablespoonsfresh parsleyfinely chopped
Instructions
In a large sauce pan, bring 3 cups of water to a boil. Add quinoa and return to a boil. Cover, reduce heat to medium and let simmer about 10 to 12 minutes until the water is absorbed. Remove from heat, stir, return the cover and let stand for about 15 minutes. Transfer to a large mixing bowl and store in the refrigerator to cool.
In the meantime, prepare remaining ingredients. Halve the grape tomatoes. Remove the ends from the cucumber, cut in quarters and then in ½" pieces. Remove pits from olives and roughly chop. If using block feta, crumble into small pieces. Add ingredients to a mixing bowl.
Prepare the dressing. Whisk together olive oil, vinegar, minced garlic, onion powder, finely chopped oregano and parsley. Add to the vegetables and cheese. Mix well with a rubber spatula. The feta cheese and dressing will blend together a bit.
Once thoroughly incorporated, add vegetables and dressing to the quinoa and repeat the stirring process to thoroughly coat the quinoa with dressing and disperse vegetables. Garnish with fresh oregano or parsley sprigs.
Serve immediately or chill overnight. Salad will stay fresh for 3 days if kept in an air tight container.