Quinoa Greek Salad

A vibrant and refreshing Greek salad elevated with protein-rich quinoa and hearty garbanzo beans. This salad features crisp vegetables, briny Kalamata olives, creamy feta, and a bright lemon-herb dressing, making it a satisfying and healthy meal.

Instructions

1. 1.

   Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread on a baking sheet to cool completely.

   Time: 20 min
2. 2.

   Prepare the vegetables: While the quinoa cools, dice the cucumber, halve the cherry tomatoes, thinly slice or finely dice the red onion, halve the Kalamata olives, and chop the fresh parsley and dill. Rinse and drain the canned garbanzo beans.

   Time: 10 min
3. 3.

   Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until well combined.

   Time: 5 min
4. 4.

   Assemble the salad: In a large bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, red onion, Kalamata olives, rinsed garbanzo beans, crumbled feta, chopped parsley, and chopped dill.

   Time: 5 min
5. 5.

   Dress and serve: Pour the dressing over the salad ingredients. Toss gently to ensure everything is evenly coated. Taste and adjust seasoning if needed. Serve immediately or chill for flavors to meld.

   Time: 5 min