Greek Quinoa Salad with Red Wine Vinaigrette
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Greek Quinoa Salad with Red Wine Vinaigrette at home. One serving contains 613 calories, 12g of protein, and 45g of fat. This recipe serves 4 and costs $3.36 per serving. Plenty of people really liked this main course. Head to the store and pick up artichoke hearts, quinoa, oregano, and a few other things to make it today. It is brought to you by Dinner Mom. 1324 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is spectacular. Greek Pasta Salad with Red Wine Vinaigrette, Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette, and Shredded Red Leaf Salad with Creamy Red Wine Vinaigrette are very similar to this recipe.
Servings: 4
Ingredients:
1 can quartered artichoke hearts, drained and chopped
1/2 teaspoon black pepper
1 pint grape or cherry tomatoes, cut in half
Small cucumber, peeled and cut in quarters
4 ounce container, crumbled feta cheese (leave off for vegan version)
2 garlic cloves, minced
1/2 cup olive oil
1 teaspoon dried oregano
1 cup quinoa, well-rinsed
1/2 red onion, cut into thin slices
1/4 cup red wine vinegar
1 teaspoon salt
2 cups water
Equipment:
pot
bowl
Cooking instruction summary:
Place quinoa and water in a pot and bring to a boil.Reduce to simmer, cover and cook for about 15 minutes or until all of the water is absorbed. Grains will be soft and translucent and the germ ring will be visible on the outside of the grain.Transfer quinoa to serving bowl, fluff with fork and allow to cool for about 10 minutes.To prepare vinaigrette, combine ingredients in a jar with a tight-fitting lid. Shake vigorously.Stir in vinaigrette and vegetables.Cover and refrigerate for about an hour to allow the flavors to blend.Top with feta cheese before serving, if using.Combine all of the ingredients in a jar with a tight lid. Shake well.
Step by step:
1. Place quinoa and water in a pot and bring to a boil.Reduce to simmer, cover and cook for about 15 minutes or until all of the water is absorbed. Grains will be soft and translucent and the germ ring will be visible on the outside of the grain.
2. Transfer quinoa to serving bowl, fluff with fork and allow to cool for about 10 minutes.To prepare vinaigrette, combine ingredients in a jar with a tight-fitting lid. Shake vigorously.Stir in vinaigrette and vegetables.Cover and refrigerate for about an hour to allow the flavors to blend.Top with feta cheese before serving, if using.
3. Combine all of the ingredients in a jar with a tight lid. Shake well.
Nutrition Information:
covered percent of daily need
