Greek Quinoa Salad
Servings
4 Servings
Ingredients
- 2 cups cooked black or any colored quinoa
- 1 10-ounce can artichoke hearts, drained and sliced
- 1 cup roasted red pepper from the jar or homemade, thinly sliced
- ½ cup feta cheese crumbled
- ¼ cup vinegar
- ¼ cup olive oil
- 1 clove garlic minced
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon crushed red pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried mustard powder
- Fresh oregano or microgreens for garnish (optional)
Instructions
- Combine vinegar, olive oil, garlic, sugar, salt, crushed red pepper, oregano, and dried mustard powder.
- Pour over quinoa.
- Spoon into serving dish.
- Top with artichoke, red pepper, feta, and fresh oregano (if you would like).
- Can be made in advance. Simply add the vegetables when ready to serve.
- Recipe published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now.
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