Quinoa Salad With Avocado and Kalamata Olives

Name: Quinoa Salad With Avocado and Kalamata Olives
Total time: 45 min
Yield: Serves 4 to 6
Ingredients: 3/4 cup quinoa; 1 1/4 cups water; Salt to taste; 1 small cucumber, cut in half lengthwise, seeded and sliced, or 1 Persian cucumber, sliced; or 1/2 cup sliced or diced celery (from the inner heart); 1/4 cup kalamata olives, pitted and halved (about 12 olives); 1 ripe avocado, diced; 1 tablespoon slivered fresh mint leaves; 2 tablespoons chopped fresh parsley; 1 1/2 ounces feta cheese, crumbled (1/3 cup, optional); 1 6-ounce bag mixed spring salad greens, baby spinach, arugula, or a combination; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon sherry vinegar; 1 teaspoon Dijon mustard; 1 small garlic clove, pureed; Salt to taste; 2 tablespoons extra virgin olive oil; 1/3 cup buttermilk or plain low-fat yogurt; Freshly ground pepper

By Martha Rose Shulman

Total Time: 45 minutes
Rating: 5(478)
Comments: Read comments

This is inspired by a salad I recently enjoyed in a small vegetarian restaurant called Siggy’s on Henry Street in Brooklyn Heights. They called it a quinoa Greek salad, but really the only thing that was Greek about it was the kalamata olives. No matter, it was still delicious.

Featured in: After a Feast, Salads Take Center Stage

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Ingredients

Yield:Serves 4 to 6

¾cup quinoa
1¼cups water
Salt to taste
1small cucumber, cut in half lengthwise, seeded and sliced, or 1 Persian cucumber, sliced; or ½ cup sliced or diced celery (from the inner heart)
¼cup kalamata olives, pitted and halved (about 12 olives)
1ripe avocado, diced
1tablespoon slivered fresh mint leaves
2tablespoons chopped fresh parsley
1½ounces feta cheese, crumbled (⅓ cup, optional)
16-ounce bag mixed spring salad greens, baby spinach, arugula, or a combination

For the Dressing

1tablespoon freshly squeezed lemon juice
1tablespoon sherry vinegar
1teaspoon Dijon mustard
1small garlic clove, pureed
Salt to taste
2tablespoons extra virgin olive oil
⅓cup buttermilk or plain low-fat yogurt
Freshly ground pepper

Ingredient Substitution Guide

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Preparation

Step 1
Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1¼ cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a thread-like spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
Step 2
Add the remaining salad ingredients except the salad greens to the bowl. Whisk together the dressing ingredients. If using yogurt, thin out if desired with a tablespoon of water.
Step 3
Just before serving toss the lettuces with 3 tablespoons of the dressing. Toss the quinoa mixture with the rest of the dressing. Line a salad bowl or platter with the greens, top with the quinoa, and serve. Or if preferred, toss together the greens and quinoa mixture before serving.

Tip

Advance preparation: You can assemble the salad up to a day ahead but do not toss with the dressing until shortly before serving.

Ratings

5 out of 5

478 user ratings

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Comments

toni BK7 years ago

I found feta filled Kalamata olives and sliced them into the salad and added a tsp of honey to bring out the flavors and thoroughly enjoyed this recipe! Thank you!

Veronica Barger3 years ago

I made a couple adjustments based on what I had (used thyme instead of mint, hummus instead of yogurt, and balsamic vinegar instead of Sherry vinegar and doubled the dressing). Turned out great!

Sue4 years ago

Delicious! I didn't use feta and didn't miss it. The olives provide plenty of salt. I used plain full fat Greek yogurt in the dressing because it's what I had and thinned it with water. I used a mix of arugula, spinach, and spring mix. Thank you, Martha Rose. Your recipes are invariably healthy, delicious and made with easily accessible ingredients, so important!

Elaine S.3 weeks ago

Apple cider vinegar works well if you are feeding people who can't have grapes, as does regular yellow mustard!

Cristina1 month ago

My kids and husband say that this is the best salad that I have ever made and I agree! Have just made it for the 2nd time this week and it will definitely be on my menu over the summer when I host a bbq! I even used vegan feta instead of regular (which happened to be what I had in the fridge) and it was excellent! Made no other changes to the recipe. It is perfect just the way it is.

Nicole1 month ago

Delicious! Didn’t have any greek yogurt so I used tahini instead and thinned it with half and half. Added shallots and roasted chickpeas for more protein. Don’t skip the mint, it really brightens the whole dish.

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