Greek Quinoa Salad: Taste the Mediterranean Sun

Greek Quinoa Salad: Taste the Mediterranean Sun

Brighten your plate with this refreshing Greek quinoa salad, featuring zesty lemon juice, garlic, and oregano for a taste of the Mediterranean.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Salad

Cuisine: Greek

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 small shallot (finely diced)
• 3 tbsp red wine vinegar
• 1/3 cup extra virgin olive oil
• 1 ½ tsp lemon juice
• 1 clove of garlic
• ¾ tsp oregano
• ½ tsp Dijon mustard
• ¼ tsp salt
• ¼ tsp ground black pepper
• ½-1 ½ tsp maple syrup (or honey optional, to taste)

Method

 

1. Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper. In a jar, combine the red wine vinegar and shallot. Let sit for 5 minutes to mellow out the onion flavor.
2. Whisk in the olive oil, lemon juice, garlic, oregano, Dijon, salt and pepper. Put the lid on the jar and shake well to combine. Taste the dressing and add maple syrup to taste; only add ½ tsp at a time, tasting after each.
3. Cook quinoa using a 1:2 quinoa-to-water ratio. Rinse the quinoa before cooking and let it rest covered for 5 minutes after cooking. Fluff with a fork.
4. Dry the chickpeas thoroughly on paper towels to ensure they roast and do not steam in the oven.
5. Toss the dried chickpeas with olive oil and salt. Spread them out in an even layer on the parchment-lined baking sheet. Roast for 30 minutes, rotating the pan and stirring the chickpeas after 15 minutes. Leave to cool.
6. In a large bowl, combine the cooked quinoa, arugula, cucumber, tomatoes, and olives. Drizzle 2/3 of the vinaigrette over the salad and toss to combine.
7. Add feta and herbs and gently toss to combine. Toss with crispy chickpeas. Serve at room temperature or cold.

Notes

– For extra crispy chickpeas, ensure they are thoroughly dried before roasting.
– Taste and adjust the dressing before serving; the maple syrup is key to balancing the tanginess.
– Use fresh herbs like parsley and mint for the best flavor.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Allergens: Wheat.

The technique that makes it

The key to a truly exceptional Greek Quinoa Salad lies in the vinaigrette and its integration with the cooked quinoa. The dressing is a classic Mediterranean combination, relying on the bright acidity of red wine vinegar and lemon juice, balanced by the richness of extra virgin olive oil. The finely diced shallot provides a subtle, pungent bite that mellows as it marinates, while the garlic, oregano, and Dijon mustard add aromatic depth and emulsification power. The maple syrup or honey is crucial for rounding out the flavors, preventing the dressing from being overly sharp. When making this dressing, it’s important to whisk vigorously to create a stable emulsion. This means the oil and vinegar are finely dispersed, coating the quinoa evenly rather than pooling at the bottom of the bowl. Allow the cooked quinoa to cool slightly before dressing. Warm quinoa can absorb too much of the dressing, leading to a mushy texture and an overly intense flavor. Conversely, dressing chilled quinoa can result in the flavors not fully penetrating the grains. A slight warmth allows the quinoa to readily accept the vinaigrette, ensuring each grain is coated and infused with the Mediterranean flavors.

Troubleshooting

• Failure: Dressing is too acidic. Fix: Whisk in a little more maple syrup or honey, or a touch more olive oil, to balance the tartness.
• Failure: Quinoa is bland or mushy. Fix: Ensure the quinoa was cooked properly in seasoned water (salt and pepper). For blandness, ensure the dressing is well-seasoned and has adequate salt and pepper. For mushiness, avoid overcooking the quinoa and let it cool slightly before dressing.
• Failure: Shallots are too sharp. Fix: If you find the raw shallot too pungent, soak the diced shallot in cold water for 10 minutes before draining and adding to the dressing. This mellows their bite.
• Failure: Dressing separates quickly. Fix: Ensure you used Dijon mustard, which acts as an emulsifier. Whisk vigorously until well combined. If it separates, whisk again just before serving.

Substitutions

• Red wine vinegar: Substitute with white wine vinegar or apple cider vinegar for a similar tang, though the flavor profile will be slightly different.
• Shallot: Finely minced red onion can be used, but it will have a stronger, sharper flavor. For a milder option, use a small amount of finely minced sweet onion.
• Maple syrup/Honey: Agave nectar can be used as a vegan alternative to honey. Adjust sweetness to your preference.
• Oregano: Dried thyme or a mixture of dried basil and parsley can be used, though oregano provides the characteristic Greek flavor.

Pro tips

• For extra crispy chickpeas, ensure they are thoroughly dried before roasting.
• Taste and adjust the dressing before serving; the maple syrup is key to balancing the tanginess.
• Use fresh herbs like parsley and mint for the best flavor.

Enjoy this refreshing and hearty Greek Quinoa Salad. Feel free to customize it with your favorite Mediterranean ingredients!

Try this next: Creamy Gluten-Free Potato Salad!

More from Gluten-Free Snacks & Sides →

Frequently asked questions