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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil just 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 with salted water and cook about 15 minutes; drain any remaining water that has not been absorbed. | 3. Transfer quinoa to a bowl, fluff with a fork and let it sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, 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 cheese on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
garlic clove	1		smashed chopped	-	-	-	-
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
quinoa	1	cup		-	-	-	-
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
grape tomato	2	cups		-	-	-	-
kalamata olive	1	cup	pitted	-	-	-	-
green onion	2		sliced	38.34	8.1508	1.3774	0.6674
cherry pepper	2		pickled diced	-	-	-	-
red onion	1		halved sliced	-	-	-	-
english cucumber	1/2		cut	-	-	-	-
feta cheese				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.