Isn’t there some saying about the lazy days of summer? I must be doing something wrong because my summertime groove isn’t grooving yet. Each day, an overwhelming urge to nap hits at about 4pm. This is typically on the heels of supervising playdates, driving the kids to various activities, setting up sprinklers and supersoaker wars and…oh yeah…working. It seems I’m not quite in the swing of whole “lazy day” thing and I need another week or so until I get my summertime groove back.
Keeping up with this new pace of life means that easy lunch and dinner recipes are even more necessary than ever. This quinoa salad, with the flavors of a traditional Greek salad, comes together quickly and can be served as a side dish or a full meal. If you want to serve it as the main course, add some chickpeas or cannellini beans for a hit of protein.
If you want to make mealtime prep even faster, some of that quinoa that you have stored away in your freezer. What? No ziploc bags of quinoa in your freezer? Believe me, this is a time-saver that you don’t want to miss.
You remember this photo that I slaved over for my post on How to: Freeze Quinoa, right? Yeah, one of my crazier moments.
This recipe requires about 3 cups of cooked quinoa. Gently stir in halved grape tomatoes, cubed cucumbers, feta cheese and Kalamata olives, then toss with a simple dressing of olive oil, red wine vinegar and oregano.
That’s it. Done.
Now you have some extra time to enjoy those “lazy” summer days.
In a medium saucepan, combine the quinoa and water. Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.
Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.
Transfer the quinoa to a medium-sized bowl and add the tomatoes, cucumber, olives and feta cheese. Stir gently to combine.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt and pepper.
Pour the dressing over the quinoa salad and stir to combine. Serve.
Other summer salad recipes:
Cookin’ Canuck’s Strawberry, Pistachio, Feta Cheese & Basil Salad
Cookin’ Canuck’s Grilled Eggplant & Zucchini Salad with Feta, Chickpeas & Mint
MJ & Hungryman’s Orange, Farro & Beet Salad
Making Thyme for Health’s Roasted Corn & Tomato Summer Salad with Lemon-Basil Yogurt Dressing
Cooks Joy’s Cucumber Pineapple Salad
Quinoa Greek Salad with Tomatoes, Cucumber & Feta Cheese
|Serving Size||¾ cup|
|Amount Per Serving||As Served|
|Calories 293kcal Calories from fat 141|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 3g||15%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup grape tomatoes, cut in half
- 1 cup quartered cucumber rounds
- 1/4 cup quartered kalamata olives
- 1/4 cup feta cheese
- 3 tbsp extra-virgin olive oil
- 1 1/2 tbsp red wine vinegar
- 3/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp ground pepper
- In a medium saucepan, combine the quinoa and water. Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.
- Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.
- Transfer the quinoa to a medium-sized bowl and add the tomatoes, cucumber, olives and feta cheese. Stir gently to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt and pepper.
- Pour the dressing over the quinoa salad and stir to combine. Serve.
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