Chopped Greek Quinoa Salad Recipe

Name: Chopped Greek Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red quinoa, rinsed and drained; 1/2 cup freshly squeezed lemon juice; 1 tablespoon plus 1 teaspoon stone ground mustard; 2 small garlic cloves; 1/2 cup fresh oregano leaves; 1 1/2 tablespoons honey; 1/4 teaspoon Kosher salt; 1/4 teaspoon freshly ground pepper; 2/3 cup extra-virgin olive oil; 1/3 cup avocado oil; 1 cup yellow wax beans or green beans, cut into 1-inch pieces; 1-2 small Persian cucumbers, thinly sliced; 1 red bell pepper, cut into 1-inch pieces; 2 cups cherry tomatoes, halved; 1/2 cup pitted kalamata olives, coarsely chopped; 2 cups dandelion greens, stems removed; 2 cups arugula; 6 ounces crumbled feta cheese (about 1 cup); 1/4 cup marcona almonds; 1/4 cup flat-leaf parsley, coarsely chopped

Servings: persons

1 cup red quinoa, rinsed and drained
1/2 cup freshly squeezed lemon juice
1 tablespoon plus 1 teaspoon stone ground mustard
2 small garlic cloves
1/2 cup fresh oregano leaves
1 1/2 tablespoons honey
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
2/3 cup extra-virgin olive oil
1/3 cup avocado oil
1 cup yellow wax beans or green beans, cut into 1-inch pieces
1-2 small Persian cucumbers, thinly sliced
1 red bell pepper, cut into 1-inch pieces
2 cups cherry tomatoes, halved
1/2 cup pitted kalamata olives, coarsely chopped
2 cups dandelion greens, stems removed
2 cups arugula
6 ounces crumbled feta cheese (about 1 cup)
1/4 cup marcona almonds
1/4 cup flat-leaf parsley, coarsely chopped

1
In a medium saucepot, combine the quinoa with 2 cups of salted water and bring to a boil.
2
Cover and cook over low heat until the quinoa is tender, about 25 minutes.
3
Spread the quinoa onto a baking sheet to cool.
4
In a blender, combine the lemon juice, mustard, garlic, 1/4 cup oregano, honey, and salt and pepper.
5
With the blender running, slowly drizzle in the olive oil and avocado oil until emulsified and smooth.
6
Taste to adjust for seasonings and set aside.
7
In a small saucepot of salted boiling water, add the yellow wax beans and blanch, until slightly tender and translucent, about 1 minute.
8
Run under cold water to cool.
9
In a large mixing bowl, combine the blanched beans, cucumbers, bell pepper, cherry tomatoes, and olives.
10
Pour in 1/4 cup of the dressing and toss to coat.
11
Add the quinoa, dandelion greens, and arugula to the vegetables and fold to distribute.
12
Toss in the feta, almonds, remaining 1/4 cup oregano, and parsley and 1/2 cup of the vinaigrette to the bowl.
13
Toss the salad to evenly distribute the dressing throughout.
14
Taste to adjust for seasoning, transfer to plates or a large serving dish, and serve.

963

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup red quinoa, rinsed and drained, 1/2 cup freshly squeezed lemon juice, 1 tablespoon plus 1 teaspoon stone ground mustard, 2 small garlic cloves, and more.

Yes, Chopped Greek Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chopped Greek Quinoa Salad

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