A good recipe fills me with glee. Sharing a good recipe just increases the glee exponentially. Thank you for allowing me the pleasure to be your Jittery Cook for practically 6 years. As the anniversary of our relationship approaches, I can’t help looking back with astonishment at the accumulation of glee!
For a long time now, I’ve had a hankering for quinoa. I can only go so long being quinoa free. This Quinoa Greek Salad satisfies on so many levels. It’s light, filling and packed with savoury goodness. A big thank you to my chef sister, Julia Richardson, who helped tweak this baby into perfection. Bet’cha can’t eat just one bowlful.
Quinoa Greek Salad
- 1 c quinoa, well rinsed, added to a pot with 2 cups boiling water, then simmered uncovered for about 15 minutes, stirring occasionally, until dry
- 2 c finely chopped Lacinato or dinosaur kale, hard part of stems cut out
- 1/2 red pepper, finely chopped
- 2 tomatoes, finely chopped
- 2 Israeli cucumbers, finely chopped
- 1/3 c chopped sweet or purple onion
- 1/3 c finely chopped sun-dried tomatoes
- 1/3 c halved Greek Kalamata or sun-dried Peruvian Botija olives
- 1 c crumbled feta
- 1 garlic clove, minced
- 2 T finely chopped mint
- 1 t oregano
- 1 – 2 t lemon zest
Quinoa Greek Salad Seasoning
- 3 T olive oil, (I used garlic flavoured olive oil)
- 3 T lemon juice
- kosher salt and freshly ground black pepper
In a large bowl, combine hot quinoa with kale. Stir and allow it to come to room temperature. Add all salad ingredients, then add Quinoa Greek Salad Seasoning and taste to adjust.
Very satisfying as a light lunch. Can be prepared well in advance and refrigerated in a covered container. Serves 8 – 10.
Quinoa Greek Salad Print Ready Recipe
Final notes:
- The quinoa genome has been decoded! Get ready for a price reduction.
- Ask Mother Jones: Is quinoa good, evil or just simply complicated?
- What does the Economist have to say about quinoa?
- WebMD weighs in on quinoa’s health benefits. “Buy the red or black,” says my friend, Harriet Sugar Miller. “The colorful quinoa has more phytonutrients than the white.”
Can’t believe it’s been almost six years! Still has the same excitement and energy–and great recipes–as when you started!
Question: where do you get Peruvian Botija olives in Montreal? Can’t believe there’s an olive I don’t know.
Thanks Laura! Six years goes by quickly when you’re having fun! My olives are brought to me by my brother from his wholesale company – so lucky! Here’s a link to find his olives on amazon: https://www.amazon.com/Organic-Kosher-Olives-SunDried-Pitted/dp/B00FPRZYEU/ref=pd_sim_325_4?_encoding=UTF8&pd_rd_i=B00FPRZYEU&pd_rd_r=H5GJBAF04B7JTX9ESW37&pd_rd_w=ZdhxN&pd_rd_wg=shVkS&psc=1&refRID=H5GJBAF04B7JTX9ESW37
They’re pricey but incredibly flavourful. It’s really interesting to read or watch videos about the difference in cured and sun-dried olives.
6 Years!! Congratulations! I am so glad to be one of your followers ~ I always look forward to your emails! I remember Julia talking about quinoa many years ago. I had never heard of it and she convinced me to try it, saying it contained excellent nutrients as well as protein, a rarity for a grain! I will definitely try this recipe!!! Thank you for sharing & please give my regards to Julia!!
Almost 6 years, coming up September 11. Will send regards to Julia. We couldn’t imagine food blogging would be possible when we worked at produce marketing over 25 years ago. I remember how hard everyone worked to gather information back then, and now it’s a few clicks away.
Thanks for liking JC Louise! I’m positive you’ll love Quinoa Greek Salad.
I had the pleasure of tasting this dish recently. I highly recommend. Congratulations on making it to 6 years! I also look forward to this, the only food blog I follow regularly. Keep up the great work! EB
Thanks EB! I like testimonials! And happy subscribers. Looking forward to more test testing opportunities.
Happy approaching anniversary. You bring joy to my life in so many ways. Recipes, stories, playfulness as well as your photography. I love your perspective on food and art and fun!
Ok Mindy! You’re now officially my #1 fan! Looking forward to lots mor jittery cooking together.
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