Thursday, September 25, 2014

Mediterranean Quinoa Salad


  • 1 cup quinoa
  • 1/2 tsp salt
  • 1 1/2 cups water
  • 2 diced tomatoes
  • 1 cup diced bell peppers
  • 1 cup diced cucumber
  • 1 cup chopped kalamata olives
  • 1/4 cup chopped green onion

For the Lemon Oregano Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tbsp honey
  • juice and finely minced zest of one lemon
  • 2 tbsp chopped fresh oregano (or 1 tbsp dried oregano)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper


  • Bring the water, salt and quinoa to a boil over low heat.
  • Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite.
  • Remove from heat and add the tomatoes, peppers, cucumber, olives and green onion.
  • Toss everything together with the Lemon Oregano Dressing.
  • For the Lemon Oregano Dressing
  • Whisk together the olive oil, honey, lemon zest, oregano, salt and pepper.
  • Pour over the salad while warm and toss very well.


  • Healthy, easy, good for several days, uses garden ingredients I have now.
  • I got this recipe from Deb L.  She added cubed avocado and really liked it.
  • Source

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