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Spring Vegetables & a Recipe for Greek Quinoa Salad

The produce at the market is changing. Root vegetables and winter squashes are slowly being replaced with a rainbow assortment of colourful goods; bright yellow, orange, red and green bell peppers, juicy heirloom tomatoes, and thistled artichokes now line the shelves and fill my basket.

Greek Quinoa Salad
It’s an exciting change, a sure sign of spring.

Greek Quinoa Salad
An inordinate amount of my time is spent daydreaming of these fresh goodies – of chopping and slicing and stirring them into salads, of grilling them outdoors next to a beautifully seared steak. My mind wanders to images – memories – of basking by the river near my home, in the sunshine, enjoying a picnic {bursting with seasonal goodness} with friends.

Greek Quinoa Salad
It couldn’t hurt to get an early start on the season, could it? Make the use of our unseasonably warm weather and these gorgeous vegetables… to get started, I’ve got this simple, healthy Greek Quinoa Salad. Use leftover quinoa if you’ve got it, and add more seasoning, if desired.

Greek Quinoa Salad
What fresh spring produce are you most looking forward to?

Greek Quinoa Salad
Greek Quinoa Salad
Serves 6-8

1 ½ cups chicken broth
1 cup quinoa, rinsed in cold water
2 tablespoons Greek seasoning
¼ cup extra virgin olive oil
1/3 cup white vinegar (or white wine vinegar)
1 large orange bell pepper, cut in a small dice
1 medium cucumber, diced, or 3 mini cukes, thinly sliced
1 cup cherry tomatoes, halved, or quartered if large
¼ cup parsley, chopped
½ red onion, cut in a small dice
1 cup feta, cubed
1 cup Kalamata olives
Chopped chives and parsley, to serve (optional)

1. In a medium pot, bring chicken broth to a boil. Add quinoa; reduce heat to low, and cook (covered) for 15 minutes. Remove from heat, fluff with a fork, and let sit for 5 minutes. Cool at room temperature for 10 minutes and then refrigerate until cold.

2. In a small bowl, whisk Greek seasoning, olive oil, and vinegar; set aside.

3. Transfer cooled quinoa to a large bowl. Add bell pepper, cucumber, tomatoes, parsley, onion, feta, and olives; stir. Whisk the dressing again, and then drizzle over top of the salad. Mix well with a large spoon. Transfer to serving dishes and top with chopped chives and additional parsley, if desired.

  1. Stefan04-12-12

    This looks fantastic! I will be heading to the market shortly to pick up some delicious veggies. I can’t wait for fresh peas to start lining the shelves.

  2. Lynn04-16-12

    I have made this three times in a week. Once was for a bbq where it was the first thing gone. My husband is not a huge olive fan so I slice the olives in strips (he loves this) and I just throw in chives with the whole salad. You may want to specify what type of vinegar you use. I went with white. Thanks for the recipe!

  3. Stephanie Arsenault04-17-12

    That’s great to hear, Lynn! I love it – so easy, so healthy, so yummy! I also used white vinegar, but thanks for the tip! Wouldn’t want anyone to be confused! 🙂

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