Greek Quinoa Salad

 

1/4 c. + 2 T. extra-virgin olive oil, divided

1 med. onion, finely chopped (1 1/2 c.)

2 cloves garlic, minced (1 T.)

Kosher salt and freshly ground pepper

1 c. quinoa, rinsed & drained several times

2 c. halved cherry tomatoes (12 oz.)

1 bell pepper, cut in 1/2 in. pieces (1 c.)

4 mini cucumbers- peeled, halved, & cut into 1/2 in. pieces (1 1/2 c.)

1/2 c. kalamata olives, halved & pitted

2 T. red wine vinegar 

6 oz. crumbled feta

1 c. fresh parsley leaves, coarsely chopped 

1 c. fresh mint leaves, coarsely chopped (optional)

pepproncini for serving (optional)

Heat med. saucepan over med. high heat. Swirl in 2 T. oil. Add in onion and garlic; season with salt and pepper. Cook for about 3-4 min., stirring occasionally, until onion is translucent. Transfer onion mixture to large bowl. Return pan to med. high heat. Add quinoa, 1/2 t. salt, & 1 1/2 c. water. Bring to simmer, reduce heat to low, and cooked covered until water is absorbed and quinoa is tender (about 14 min.) Remove from heat and let stand covered for 10 min. Fluff with fork and add to bowl. Let cool to room temperature. Add tomatoes, peppers, cukes, olives, vinegar, remaining oil, feta, and parsley. Add optional ingredients, if desired. Season with salt and pepper. Serves 6.

Cooks notes: Could use some red onion- add chicken, chives- substitute balsamic, lemon juice.