DifficultyBeginner

One of my favourite salads has always been Greek Salad, sometimes called a Village salad depending on where you live. When I was 17 I lived with my big sister for a summer and she lived right in the heart of a Greek neighbouhood in Vancouver. Needless to say I remember a summer of a whole lot of scrumptious Greek Salads and Greek style pizzas Since raw onions do not sit well with my tummy anymore, I opted for scallions from my garden in this recipe instead of purple onion. However, you could easily replace them with 1 small purple onion. This salad is the perfect work lunch as it keeps in the refrigerator for up to 3 days. It also makes a filling vegetarian main meal as well, with the protein from the quinoa. This really makes a fresh all season salad. The ingredients are readily available year round, with the exception of the heirloom mini tomatoes. You can just substitute vine ripened hot house tomatoes in the winter. You can add Greek Olives to the salad if you wish as well.

Yields6 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

 1 ½ cups Uncooked Quinoa
 1 English Cucumber, finely chopped
 1 Red Pepper, finely chopped
 3 Scallions, finely chopped
 2 cups Mini Heirloom Tomatoes (leave whole or cut larger in half)or use Vine Ripened Hot House Tomatoes
 1 cup Crumbled Greek Sheep's/Goat's Feta or use Vegan Mozzarella Style Cheese
Vinaigrette
 2 Large Cloves Garlic, mincedI recommend using a Microplane grater
 ½ cup Extra Virgin Cold Pressed Greek Olive Oil
 1 tsp Sea Salt
 ½ tsp Coarse Dijon Mustard
 2 tbsp Fresh Oregano Leaves, finely mincedor 1 1/2 tsp Dried Oregano
 Black Pepper to taste

1

Rinse the Quinoa through a sieve. Cook the quinoa with 3 cups of water in a medium saucepan. Cook for about 20 minutes or until light and fluffy. Remove from heat, and allow too cool.

2

Prepare the Vinaigrette by whisking all of the ingredients in a small bowl or placing in a glass jar and shaking vigorously. Chop all the vegetables and as you chop them add them to a large glass bowl. Add the cooled quinoa to the vegetables. Pour the Vinaigrette over the quinoa and vegetables. Gently mix the ingredients. Top with Feta or Vegan Mozzarella (optional)

3

Store in a covered glass container in the refrigerator for up to 3 days.

Ingredients

 1 ½ cups Uncooked Quinoa
 1 English Cucumber, finely chopped
 1 Red Pepper, finely chopped
 3 Scallions, finely chopped
 2 cups Mini Heirloom Tomatoes (leave whole or cut larger in half)or use Vine Ripened Hot House Tomatoes
 1 cup Crumbled Greek Sheep's/Goat's Feta or use Vegan Mozzarella Style Cheese
Vinaigrette
 2 Large Cloves Garlic, mincedI recommend using a Microplane grater
 ½ cup Extra Virgin Cold Pressed Greek Olive Oil
 1 tsp Sea Salt
 ½ tsp Coarse Dijon Mustard
 2 tbsp Fresh Oregano Leaves, finely mincedor 1 1/2 tsp Dried Oregano
 Black Pepper to taste

Directions

1

Rinse the Quinoa through a sieve. Cook the quinoa with 3 cups of water in a medium saucepan. Cook for about 20 minutes or until light and fluffy. Remove from heat, and allow too cool.

2

Prepare the Vinaigrette by whisking all of the ingredients in a small bowl or placing in a glass jar and shaking vigorously. Chop all the vegetables and as you chop them add them to a large glass bowl. Add the cooled quinoa to the vegetables. Pour the Vinaigrette over the quinoa and vegetables. Gently mix the ingredients. Top with Feta or Vegan Mozzarella (optional)

3

Store in a covered glass container in the refrigerator for up to 3 days.

Greek Quinoa Salad