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  • saladA fabulous recipe from Bobby Flay, quinoa salad is full of protein and low on carbs. This is an excellent side dish to a BBQ, or just as a main dish itself!


    • 3 tablespoons freshly squeezed lemon juice
    • 1 tablespoon red wine vinegar
    • 1/4 teaspoon dried oregano
    • 1 clove garlic, smashed and finely chopped to a paste
    • Kosher salt and freshly ground black pepper
    • 1/4 cup extra-virgin olive oil
    • 1 cup quinoa
    • Kosher salt and pepper
    • 2 cups red and yellow grape tomatoes, halved
    • 1 cup pitted kalamata olives
    • 2 green onions (green and pale green part), thinly sliced
    • 2 pickled cherry peppers, diced
    • 1 small red onion, halved and thinly sliced
    • 1/2 English cucumber, cut into small dice
    • Feta, for sprinkling


    1. Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
    2. Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
    3. Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
    4. Just before serving, transfer to a platter and sprinkle feta on top.
    Source: http://www.foodnetwork.com/recipes/bobby-flay/greek-quinoa-salad-recipe.html