You are going to love this Summer Greek Quinoa Salad. Whether you’re looking for that cool, summer, detox salad or just want to feel like you are actually in Greece, then you have to try this awesome salad. Another vibrant colorful salad consisting of quinoa, arugula, sweet nectarines, cucumber, tomatoes and black olives, flavored with mint and basil and garnished with crunchy walnuts and crumbly feta cheese.
Now, I have also included the recipe for the perfect herbed lemon vinaigrette that compliments this salad so well, however, it’s that good, you can use it to dress any salad of your choice!
To make Summer Greek Quinoa Salad, you will need the following ingredients:
In a pot over medium-high heat, bring the quinoa and 2 cups of water to a boil. Once boiling, reduce heat to low and cover pot. Steam for 15 minutes until cooked.
In a food processor, blend the olive oil, lemon juice, red wine vinegar, honey, garlic, dijon mustard, fresh mint, fresh basil, salt and pepper, to taste. Continue blitzing until well blended and bright green in color.
Once cooked, use a fork to fluff the quinoa and then set aside to cool to room temperature.
In a large bowl, toss the quinoa and arugula to combine and gently mix in the cucumbers, tomatoes, nectarines and olives.
Drizzle the prepare salad dressing over salad and garnish with mint and basil leaves, walnuts and feta cheese.
If not serving immediately, prepare salad, omitting the arugula and garnishing. You can keep the rest of the quinoa salad in the refrigerator until you’re ready to serve - just add the arugula and garnish with walnuts and feta cheese.
Serve immediately and enjoy!
Feel like you’re on vacation with this Summer Greek Quinoa Salad. With a great balance of flavors and nutrition, you just have to try this recipe! Pair it with a delicious cold fruit smoothie and you’re good to go for the day! Tag #cookmerecipes in your own creations, online.
I loved it! Healthy and delicious!
Gluten Free Recipes
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