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Greek Quinoa Salad
Greek Quinoa Salad
16 servings

Make this Greek quinoa salad when you need a light yet filling vegetarian meal or when you need to feed a lot of people. Once you've cooked the quinoa and chopped the vegetables, all that's left to do is mix everything together.

Ingredients
1-1/4 cups quinoa, rinsed
3/4 cup olive oil
1/2 cup lemon juice
2 teaspoons dried oregano
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup chopped cucumber
1 cup grape tomatoes, halved
1 cup pitted Greek olives, halved
12 ounces marinated quartered artichoke hearts, drained, chopped
1/2 cup crumbled feta cheese
1/2 cup chopped red onion
Instructions
1 Cook the quinoa according to the package directions. Rinse the cooked quinoa with cold water and drain. Cover the quinoa and refrigerate it for at least 30 minutes. Editor's Tip: You can cook quinoa in an Instant Pot or rice cooker, but we prefer to cook quinoa on the stovetop. This ensures the seeds unravel properly and become light and fluffy.
2 Combine the salad ingredients and chill
3 In a large bowl, whisk together the olive oil, lemon juice, oregano, lemon zest, salt and pepper. Stir in the cooked quinoa, cucumber, tomatoes, olives, artichoke hearts, feta cheese and red onion. Cover the bowl and refrigerate until chilled, about one hour. Editor's Tip: The mixing bowl will become the salad bowl, so make sure to choose one large enough to hold all the ingredients.