Quinoa Salad with Feta Olives & Tomatoes || Gracefult Kitchen

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Quinoa Salad with Feta Olives & Tomatoes

Lunch

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.

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

Description

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.
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.
Add quinoa, feta and pine nuts to the vegetables. Drizzle with the vinaigrette and toss gently to coat. Garnish with basil, if desired.