A great way to enjoy the end-of-summer vegetable harvest! Fresh cucumbers, cherry tomatoes, peppers and shallots combined with fresh oregano and creamy, crumbled feta cheese make for the perfect summer side salad.
The Mediterranean-inspired salad dressing is my favourite part of this recipe, I like to keep it stocked in a bottle in the fridge as my go-to salad dressing for an easy, everyday lunch salad. Zesty and full of flavour, the combination of olive oil, garlic, Italian herbs and a hint of balsamic vinegar is *chef’s kiss*! To balance out all the flavours, a miniscule amount of maple syrup is added as my secret, sweet ingredient.
In my experience, quinoa is hit or miss for people. Most of the time, the complaints I hear revolve around it being too "mushy". If that's your issue with this super food then I'm sorry to say, you are most likely cooking it wrong. Quinoa should be nutty and chewy like an El dente pasta. Overcooking/improperly cooking it can kill the enjoyable quinoa experience.
To properly cook quinoa, first toast it in a pan and then boil it in a pot of broth like pasta. I like to cook it a minute or two under the recommended cooking time, in order to make sure the quinoa stays al dente and chewy. Drain it in a fine mesh sieve ASAP. Let it cool for 10 minutes or so before storing it in the fridge to chill until you are ready to finish preparing the salad. Golden, red, black or even tri-color quinoa work best for this salad since they have a nuttier flavour than the white variety. Since quinoa can last for 5-7 days in the fridge, it's an easy step to prepare ahead of time.
This quinoa salad is super eye-catching thanks to the colourful variety of summer veggies. Some bright red cherry tomatoes, green cucumber, yellow/orange pepper, light purple shallots (or red onion) and white feta make every bite of this salad a beautiful feast for the eyes. Chop up the veggies and toss everything together in a bowl. When the tomato juices and dressing combine, the quinoa soaks up the juices and magic happens. Finish off the salad by using fresh oregano leaves for garnish.
Easy peasy, this salad is quick to make and an absolutely delicious side dish. Add some beans or grilled chicken if you want to turn it into an entrée instead.
This salad can last for up to 3 days in the fridge. Make sure to enjoy it while it lasts! To make sure it lasts the full 3 days, use a field cucumber. Since field cucumbers have a firmer interior, they hold up better when coated in the salad dressing. Unlike the watery English cucumber variety which will turn slimy within a day or two.
Check out this Basic Greek Salad from two years ago for another easy to make summer side dish option!
Ingredients:
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1 1/2 cups raw golden quinoa
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6 cups broth (vegetable or chicken)
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1 1/2 cups cucumber, sliced and quartered
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1 1/2 cups cherry tomatoes, quartered
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2/3 cup feta cheese, crumbled
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1/2 yellow/orange bell pepper, chopped
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1/4 cup shallot or red onion, diced
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2 tbsp fresh oregano leaves
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Mediterranean Balsamic Dressing:
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1/2 cup olive oil
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1/2 lemon, juiced (~2 tbsp)
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1 tsp balsamic fig vinegar
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1 tsp dried Italien herbs
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1/2 tsp dried oregano
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1/2 tsp maple syrup
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1 tsp garlic, minced (~1 clove)
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salt and pepper, to taste
Directions:
1. In a pot on the stove, toast the quinoa over medium heat for 5-7 minutes. Stir occasionally to prevent the quinoa from burning. It's done toasting when a nutty fragrance is emitted.2. Add 6 cups of broth to the quinoa and bring it to a boil over high heat. Cook the quinoa a minute or two less than the recommended timing for al dente firmness.
3. Drain the quinoa into a fine-mesh sieve. Let cool for 10 minutes then transfer it to a container in the fridge to cool. Steps 1-3 can be done up to two days ahead of time.
4. In a bowl or measuring cup, whisk all the dressing ingredients together and set aside.
5. In a medium-sized bowl, combine the chilled quinoa, cucumber, bell pepper, shallot, cherry tomatoes, feta and the dressing. Stir together until combined and coated in the dressing. Garnish with extra fresh oregano leaves and serve. Store leftovers in the fridge for up to 3 days.