This is a Greek style quinoa salad. It’s my go to salad for potlucks and whenever I have to cook for people with lots of dietary restrictions. It has all the usual ingredients that make Greek salads so tasty. Best in the summer but a refreshing change in the winter because you can still find all the ingredients and maybe it’s been long enough that you’ve almost forgotten what summer fresh produce tastes like. It’s gluten-free so you can share it with all your friends who are following the Paleo diet right now.
1.5 cups quinoa, rinsed and cooked
1/2 small red onion, finely chopped (the one I picked was so small that the checkout guy at the grocery store even commented on it, so we are talking a very small onion. Use even less if your onion isn’t teeny, it’s up to you how onion-y you want it!)
1/2 English cucumber, finely chopped
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
1 cup grape tomatoes cut in half (if you have the good fortune of a variety of fresh cherry and grape tomatoes of different colors use them, it’ll be great)
1/3 cup Kalamata olives, coarsely chopped
1/2 cup feta, crumbled
2 Tablespoons fresh parsley and basil finely chopped
1/8 cup balsamic vinegar
1 Tablespoon olive oil
a splash or two of the olive liquid
Cut everything up with care and good intentions, mix and share with loved ones. Who else would you share it with really? This makes a large quantity, but you’ll be happy to have leftovers.