Quinoa salad with feta, olives & tomatoes
Discover the perfect balance of flavors in this quinoa salad with tangy feta, briny olives, and juicy tomatoes. A delicious and refreshing dish for any occasion.
Ingredients:
- 3 tablespoons red-wine vinegar
- 1 tablespoon chopped fresh oregano
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ cup extra-virgin olive oil, divided
- ½ teaspoon ground pepper, divided
- 2 cups multicolored cherry tomatoes, halved
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 cup sliced red onion
- ¼ cup pitted Kalamata olives
- 4 cups cooked quinoa, cooled
- ¾ cup crumbled feta cheese
- ¼ cup pine nuts, toasted
- Chopped fresh basil for garnish
Instructions:
- Preheat the broiler in the oven and place the rack approximately 6 inches below the heat source. Mix together vinegar, oregano, garlic, salt, 3 tablespoons of oil, and 1/4 teaspoon of pepper in a small bowl.
- In a large bowl, mix tomatoes, bell pepper, onion, olives, and the remaining 1 tablespoon of oil and 1/4 teaspoon of pepper; mix well until all ingredients are coated. Spread the mixture evenly on a large baking sheet with edges. Broil until the vegetables are slightly charred and tender, which usually takes 8 to 10 minutes. Remember to stir halfway through the cooking time. Transfer the vegetables to a large bowl and dispose of any liquid in the pan.
- Combine quinoa, feta cheese, and pine nuts with the vegetables. Pour the vinaigrette over the mixture and toss gently until everything is coated. Optionally, you can sprinkle basil on top for garnish.
Summary:
- Calories: 2094 kcal
- Fat: 121 g
- Protein: 60 g
- Carbs: 204 g
- Potassium: 2882 mg
- Magnesium: 658 mg