serves
6
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Quinoa isn’t native to Greece, of course, but with ancient chickpeas and a healthy dose of extra virgin Greek olive oil and lots of veggies and herbs, this salad is a winner.
Ingredients
- ½ cup (125 ml) extra-virgin Greek olive oil
- 2 tbsp + 1 tsp (45 ml) balsamic vinegar
- 3-4 fresh oregano sprigs
- 2 bay leaves
- 10 whole black peppercorns
- 1 cup (170 g) dried quinoa, rinsed
- Salt and freshly ground black pepper
- 1 red onion, diced
- 1 small fennel bulb, diced
- 1 garlic clove, minced
- 15 cherry or teardrop tomatoes, halved
- 1½ cups (240 g) cooked chickpeas (good-quality canned are fine)
- ½ cup (25 g) any chopped fresh herbs of your choice (basil, mint, oregano, parsley, cilantro, dill, fennel fronds)
- ½ cup pitted chopped kalamata or wrinkled black olives
- Grated zest of 1 lemon
- 1 cup diced feta, optional
Instructions
- Place the quinoa in a medium saucepan and add water to cover by 4-5 cm (1½-2 inches. Bring
- to a gentle boil, salt the water lightly, and cook, covered, for about 15 minutes, until tender and popped. Drain any excess liquid.
- While the quinoa is cooking, in a medium skillet, heat ½tbsp (30 ml) tablespoons of the olive oil over medium heat. Add the onion, fennel and garlic and cook, stirring, until soft.
- Combine the quinoa, onion-fennel mixture, tomatoes, chickpeas, olives and herbs in a bowl. Gently stir in the feta, if using.
- Season with the lemon zest and salt and pepper to taste. Whisk together the remaining olive oil and vinegar, add to the salad and serve.
Note
• You can add 2 cups (500 ml) of any cooked seafood of your choice, such as calamari, shelled mussels, or shrimp, or any combination thereof.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Quinoa isn’t native to Greece, of course, but with ancient chickpeas and a healthy dose of extra virgin Greek olive oil and lots of veggies and herbs, this salad is a winner.
