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Quinoa Salad With Feta, Olives & Tomatoes

This quinoa salad, which takes loose inspiration from a Greek salad, is flavorful and filling. Broiling the olives along with the other vegetables softens their flavor and adds a smoky background note. A garnish of basil brightens the dish.

Active Time
25 mins
Total Time
25 mins
Yield
Serves 6

How to Make It

1. Step
Preheat oven to broil with rack about 6 inches from heat source. Whisk vinegar, oregano, garlic, salt, 3 tablespoons oil and 1/4 teaspoon pepper in a small bowl.
2. Step
Combine tomatoes, bell pepper, onion, olives and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a large bowl; toss well to coat. Spread in an even layer on a large rimmed baking sheet . Broil until the vegetables are lightly charred and tender, 8 to 10 minutes, stirring halfway through. Transfer the vegetables to a large bowl; discard the pan juices.
3. Step
Add quinoa, feta and pine nuts to the vegetables. Drizzle with the vinaigrette and toss gently to coat. Garnish with basil, if desired.

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

Tags

Egg FreeGluten-FreeSoy-FreeVegetarian

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