Ingredients
Method
- Prepare the dressing: In a small bowl or glass jar, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, juice from half a lemon, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes. Set aside.
- Cook the quinoa according to package directions. Let it cool slightly.
- In a large bowl, combine the cooked quinoa, chopped Kalamata olives, roasted red pepper, sliced Persian cucumbers, sliced zucchini, and halved cherry tomatoes.
- Gently toss all the ingredients together to distribute evenly.
- Add about half of the prepared dressing to the salad and toss again to coat.
- Serve immediately, or chill for later. Drizzle with more dressing if desired.
Notes
- For an authentic Greek flavor, use Kalamata olives and good quality olive oil.
- Feel free to add other vegetables like chopped red onion, bell peppers, or artichoke hearts.
- For extra protein, add grilled chicken or chickpeas.
- The dressing can be made ahead and stored in the refrigerator for up to a week. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Feel free to add other vegetables like chopped red onion, bell peppers, or artichoke hearts.
- For extra protein, add grilled chicken or chickpeas.
- The dressing can be made ahead and stored in the refrigerator for up to a week. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.