This healthy, savory Greek- inspired quinoa & vegetable salad is full of the flavors of grape tomatoes, peppers, olives and roasted eggplant. Enjoy it for a simple, yet filling, lunch or light supper. Any leftovers will be just as tasty the next day! Smart Recipes, Eastern European,Vegetarian Recipes, Dairy,Vegetables Recipes, Recipes Dairy,Vegetables Eastern European,Vegetarian Greek Quinoa Salad Greek Quinoa Salad Recipe | PT1H45M Serves 4 Ingredients: 1 Medium Eggplant 1 Cup Quinoa 2 Cups Water 1 Teaspoon Kosher Salt & Freshly Ground Black Pepper 1 Tablespoon Red Wine Vinegar 0.25 Cup Extra-Virgin Olive Oil 1.5 Medium Lemons 2 Cloves Garlic 0.5 Teaspoon Dried Oregano 2 Cups Red & Yellow Grape Tomatoes 1 Cup Pitted Kalamata Olives 0.25 Large Bunch Of Scallions 0.25 Cup Pickled Cherry Peppers 1 Small Red Onion 0.5 Medium English Cucumber 0.5 Cup Feta Cheese Preheat the oven to 400 degrees. Grease a sheet tray with a light layer of cooking spray. Roast diced eggplant for 20-25 minutes, and cool for at least 15 minutes. Meanwhile, in a large saucepan, combine the quinoa, water, 1/2 teaspoon of salt and pepper. Simmer for 15 minutes over medium heat and rest for 5 minutes, covered. In a small bowl, mix vinegar, oil, lemon juice, garlic, oregano and a healthy pinch of the salt and pepper. In a separate medium mixing bowl, combine cooked quinoa, roasted eggplant, and diced vegetables. Add the dressing to the quinoa mixture and toss to coat. Refrigerate for at least 1 hour to allow the flavors to fully develop. Garnish with feta cheese and serve.

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