Mediterranean Quinoa Salad | leslie-woodward


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April 27, 2017

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Mediterranean Quinoa Salad

February 15, 2014

  • 3 tablespoons freshly squeezed lemon juice

  • 1 tablespoon red wine vinegar

  • 1/4 teaspoon dried oregano

  • 2-4 cloves garlic, smashed and finely chopped to a paste

  • Sea salt and freshly ground black pepper

  • 1/4 cup organic cold pressed extra-virgin olive oil

  • 1.5 cups red and yellow grape tomatoes, halved

  • 1/3 cup Capers

  • 2 green onions (green and pale green part), thinly sliced

  • 1 small red onion, halved and thinly sliced

  • 1/2 English cucumber, cut into small dice

  • 2 cups Cooked Quinoa

  • 4 tbsp Feta Crumbles


    Combine lemon juice, vinegar, oregano and garlic in a small bowl, and then slowly add in the oil while continuing to whisk. Pour dressing over the quinoa and stir well, then adding the rest of the veggies. This mixture can be placed in fridge to cool and allow the flavor to set more, or can also be enjoyed immediately with the feta sprinkled on top.

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