Description
This Greek Quinoa Salad is the perfect quick and easy weeknight dinner!
Ingredients
- 1 ½ cups quinoa
- 3 cups chicken stock
- 6 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, pressed or grated
- 2 pinches kosher salt, plus more
- Pinch freshly ground black pepper
- Pinch red pepper flakes
- ½ cup cherry tomatoes, quartered
- ½ cup Persian cucumber, sliced into half moons
- ½ cup pitted kalamata olives, coarsely chopped
- 3 ounces feta
- ¼ cup chopped parsley
- 2 tablespoon chives, finely chopped, optional
- 1 tablespoon basil, ribonned, optional
- ¼ to ½ cup chopped Marinated Red Onions
- Lemon wedges
- 4 6- to-8- ounce salmon filets
- Salt and pepper
Instructions
- Rinse the quinoa very well.
- Cook the quinoa to the package directions. (Note: I personally like to cook quinoa 5 minutes longer than the package instructions.)
- Take the saucepan off the heat, fluff the quinoa, and transfer to a large serving bowl to cool.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, pepper and red pepper flakes. Set aside.
- In a large frying pan over medium-high heat, heat a tablespoon of olive oil. Season the salmon filets with salt and pepper then saute the salmon filets skin side down for 3 minutes, gently pressing them with a spatula for a few seconds. Using a fish spatula, carefully flip the fish and cook for another 2-3 minutes, depending on the thickness of the fish, for a medium-rare filet. Increase cooking time to 3-4 minutes for medium.
- To the large bowl with the quinoa, add the tomatoes, cucumber, olives, feta, herbs, and vinaigrette and toss to combine well. Taste and add salt to taste. Squeeze lemon wedges to taste over top and garnish with chopped Marinated Red Onions.
- Serve the quinoa salad room temperature alongside the salmon and enjoy!
Nutrition
- Serving Size: 1 bowl
- Calories: 578
- Sugar: 2.4 g
- Sodium: 571.6 mg
- Fat: 33.9 g
- Carbohydrates: 49.2 g
- Protein: 23 g
- Cholesterol: 33.4 mg