Lunches , Main dishes , Rice & grains , Sides , Salads & bowls , Vegetarian dishes

Greek salad with quinoa

Name: Greek salad with quinoa
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 cup quinoa, rinced and drained; Olive oil; 2 cups water; 1/2 red bell pepper, diced; 1/2 green bell pepper, diced; 2 cups lebanese cucumber, diced; 3 firm red tomatoes, seeded and diced; 1/2 small red onion, finely sliced; 540ml red kidney beans, very well rinced; 200g low-sodium feta, diced; 3/4 cup kalamata olives, cut in half; A big handful fresh parsley, chopped; 1/2 teaspoon dried origano; 1/4 cup red wine vinegar; Salt and ground pepper

Preparation 50 min
Refrigeration 30 min
Cooking 15 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
Comments

I felt like adding a protein punch to my Greek salad so I pitched in some quinoa! It feels good to eat vege sometimes. A simple and tasty recipe that is easy to tweak.

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Ingredients

1 cup quinoa, rinced and drained
Olive oil
2 cups water
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 cups lebanese cucumber, diced
3 firm red tomatoes, seeded and diced
1/2 small red onion, finely sliced
540ml red kidney beans, very well rinced
200g low-sodium feta, diced
3/4 cup kalamata olives, cut in half
A big handful fresh parsley, chopped
1/2 teaspoon dried origano
1/4 cup red wine vinegar
Salt and ground pepper

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Preparation

In a sauce pan at medium heat, add 1 tablespoon olive oil and the quinoa. Cook while stirring for 2 minutes.
Add the water, season with salt and pepper and stir. Bring to a boil, reduce heat and let simmer, covered, for 10-15 minutes or until water is evaporated and that the quinoa is cooked tender but still a bit crunchy in the middle. Spread in a plate and let cool down.
Pour all the ingredients in a big salad bowl along with 3 tablespoons of olive oil. Season with salt and pepper then toss well. Reserve in fridge for 30 minutes before serving!

Our sommeliers suggest

Otazu Chardonnay Navarra 2024

Ebro Valley, Spain

The Otazu Chardonnay Navarra, a fruity, lively white from Spain, has the freshness to stand up to the red wine vinegar, the feta and the Kalamata olives, which are all pretty salty. Its fruit also gets along with the tomatoes, the peppers and the fresh parsley. Serve it ice cold with a salad you made the night before and pulled out of the fridge at the last minute. See the product

Saison du Loup, Loup Rouge

A Greek quinoa salad is salty, herbal and tangy from start to finish. This Belgian saison with lemon, clove and thyme notes stays in the same register, all softness. Dry, it refreshes the bowl on a hot lunch hour without adding anything heavy. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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