Greek Potluck Quinoa Salad

Over the years, I’ve become notorious for bringing something healthy to a potluck. Cookouts too. Anywhere when I have a chance to bring something to share, it’s going to be something healthy.

The reason is two-fold. First of all, I like healthy foods. I just do! They’re bright, colorful, and delicious. Second, when I bring something healthy to the party that I truly enjoy, I’ll be more likely to eat more of my healthy dish, and less of the calorie-laden dishes around it. And the chips. Man, I have a hard time with chips. Why are they so good?

My friend Melanie recently shared this dish, and I thought it would be a perfect share for the upcoming 4th of July holiday. I know many of you will be heading to picnics, cookouts, and other bashes celebrating our nation’s birthday. Take this dish with you. You’ll wow all the partygoers… I promise.

I made this salad last week and happily added it to my weekly food prep routine. I ended up adding about a cup of the salad to about 1 1/2 cups of arugula and added some sliced chicken breast for an amazing workday salad. It keeps well, and the flavors marinate as the week goes on. I’ll definitely be making this again + toting it to a friend’s house very soon! Thanks, Melanie!

Greek Potluck Quinoa Salad

Serves 8

INGREDIENTS

1 cup dry quinoa (about 3 cups cooked)

1 small red onion diced

1 English cucumber, diced

3-5 green onions, green and white parts

1 pint grape tomatoes, cut in half

10 kalamata olives, chopped

5 pickled cherry peppers

3/4 cup Feta (optional)

Dressing

1/4 cup extra virgin olive oil

1 Tbsp. red wine vinegar

3 Tbsp. fresh squeezed lemon juice

1/2 tsp. pepper

3/4 tsp. salt

1/2 tsp. dry oregano

3 cloves garlic, minced

INSTRUCTIONS

1. Cook quinoa and let cool. I cooked mine in a rice cooker, and then stored it overnight in the refrigerator to cool.

2. Mix your salad dressing ingredients in a small bowl, and whisk until combined well. Set aside.

3. Add your quinoa to a large bowl and add the cucumber and tomato.

4. Toss the salad, adding those pretty pickled peppers. Note: I found peruvian peppers (pictured below) at the olive bar at Whole Foods. They’re tiny and super flavorful!

5. Add your onions and kalamatas and stir to combine.

6. Lastly, add the beautiful vinaigrette you’ve had on reserve.

7. Stir well, assuring all of the quinoa and veggies are dressed well. Taste to assure you’ve got your desired seasoning, adding additional salt and pepper if desired. Chill for about an hour before you serve to give the flavors a moment to sink in. Optional – Add the feta cheese at this point as well! I’m not a fan of feta cheese, so I left it out. If you’re a feta lover, this is your moment!

I mentioned that I used this salad to create work meals for the week. Here’s what my lunches looked like last week… completely delicious and very filling.