Mediterranean Quinoa Salad with Lemon Feta Dressing
Mediterranean Quinoa Salad is a rainbow of fresh vegetables, with beans and greens dressed in a light lemon feta dressing.
- 3/4 cup Quinoa, rinsed and drained
- 1.5 cups water
- 1 can Beans of your choice, drained and rinsed
- Lemon Feta Dressing
- 1/3 cup Feta Cheese, crumbled
- 1/4 cup Lemon Juice
- Zest of 2 Lemons
- 1/4 cup Olive Oil
- 1 tsp. Dried Oregano, crushed
- 1 tsp. Kosher Salt
- Greens such as baby spinach and kale
- Multi-color Bell Peppers
- Kalamata Olives
- Red Grapes
- Red Onion
- Finishing Touches
- Flaky Finishing Salt
- Black pepper
- Olive Oil
Rinse and drain 3/4 cup of quinoa in a fine mesh strainer and add it to a small saucepan, along with 1.5 cups of water. Bring to a boil then cover and reduce the heat to low. Cook for about 15 minutes, until the water is completely absorbed.
Spread the cooked quinoa out on a sheet tray to let it cool. Set the quinoa aside.
Lemon Feta Dressing
In a large measuring cup or small bowl, whisk together the dressing ingredients and set aside.
Add 1 can of drained and rinsed beans to the quinoa. Pour about half of the lemon feta dressing over the quinoa and beans, stir to mix the dressing in.
Spread the greens out as the first layer of the salad. Then top the greens with the dressed quinoa and bean mixture.
For the rest of the veggies, we will just scatter them evenly over one another to layer up a rainbow of color and texture.
Pour the remaining dressing over the layered salad and top with more olive oil, flaky finishing salt, black pepper and extra feta.