Quinoa is high in nutrients and an excellent plant-based source of protein.  Since it is basically flavourless, it is very versatile for salad making.  You can use whatever vegetables, herbs, cheeses, vinaigrette, etc. that you like.  Here I’ve made a greek style quinoa salad.  See my other quinoa recipes here and here.

I have compared quinoa purchased from Bulk Barn to Bob’s Red Mill organic quinoa.  I found that Bob’s Red Mill organic quinoa held its shape more firmly, had a better texture, and tasted better.  So in my opinion, it is worth it to pay [much] more for the brand name product.

Greek Style Quinoa Salad Recipe

makes 4 to 6 servings

1 cup dried quinoa

2 cloves garlic, finely minced

1/2 english cucumber (Cut the 1/2 cucumber into 4 equal wedges, slicing lengthwise each time.  Then slice the wedges of cucumber crosswise so that you have small triangle-shaped pieces.)

1 tomato, diced (seeds removed)

60 g (approx.) feta cheese, crumbled

8 (approx.) kalamata olives, pitted and sliced thinly

2 tbsp finely diced red onion

4 tbsp extra virgin olive oil

1 tbsp red wine vinegar

juice of 1/2 to 1 lemon (to taste)

1 tsp dried parsley

1 tsp dried oregano

coarsely ground black pepper

optional for garnish: fresh parsley, chopped

In a heavy bottomed, medium sized pot (I use a ceramic dutch oven), bring 2 cups of water to boil over high heat.  Then add the quinoa.  When the water returns to a rolling boil, cover the pot with its lid and reduce the heat to maintain a strong simmer, at medium or medium-low.  Cook covered until all of the water has been absorbed, about 10 to 12 minutes.  Then add the garlic, remove the pot from heat, and fluff up the quinoa with a fork.  Cover the pot and let stand for 15 minutes.  Meanwhile, make the vinaigrette in a small bowl by whisking together the extra virgin olive oil, red wine vinegar, lemon juice, dried parsley, dried oregano, and black pepper to taste.

In a large bowl, toss together the quinoa, red onions, and vinaigrette until well combined.  Then add the cucumber, tomato, and olives and mix together gently.  Top with the crumbled feta cheese and let it sit in the refrigerator for a few hours before serving.  Garnish with fresh parsley (optional) and serve cold or at room temperature.