I know I’m late to the party, but it took me until now to jump on the quinoa wagon… Now I can say I’m a fan! Wanting to make something easy that I can grab when I need a quick bite, and having way too many jars of Kalamata olives, I decided to go Greek. It turned out just what was needed for an easy ‘pick me up’ during the day.

Greek Rainbow Quinoa Salad
12 oz package of quinoa (mine was called rainbow)
6 oz jar of pitted Kalamata olives
1 seedless cucumber
1/2 sweet or red onion diced fine
8 oz package feta cheese
1 vine-ripened tomato diced
1/2 cup red wine vinegar
1 1/2 tsp oregano
1/2 tsp onion powder
1/4 tsp celery salt
salt to taste
1/4 cup olive oil

Cook the quinoa according to the package directions and set aside. Dice the celery into small cubes; add the onion, diced tomato and cut up olives along with the crumbled feta. Season with the oregano, onion powder, celery salt & salt. Pour in the vinegar and allow to sit for a few minutes before you add the olive oil. Toss gently. Garnish with a bit more feta cheese & some fresh parsley. Delicious!

Enjoy!

Heidi

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