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Greek Quinoa Salad

Serves50
IngredientsGrains, Vegetables
Menu PartSalad
Cuisine TypeMediterranean
greek quinoa salad

Chef Hollie Green of Novato Unified School District turns quinoa into a vibrant greek salad that fits nutrition regs and students of all ages can enjoy.

Ingredients

2 1/2 qt. dry quinoa
5 qt. water
5 qt. carrots, peeled
5 qt. yellow bell pepper
5 qt. cherry tomatoes
2.5 qt. red onion, diced and macerated with salt
3 1/2 tbsp. salt

Vinaigrette
3 1/4 cups white wine vinegar
2 1/2 tbsp. dijon mustard
1 1/2 cups olive oil
2 1/2 tsp. salt
1 tsp. oregano, dried

Steps

1. Put quinoa and water in a pot, add a pinch of salt and bring to a boil; then drop to a simmer, cover and set timer for 15 minutes.

2. Cut all vegetables in a medium-size dice (halve cherry tomatoes) and put them in a big bowl.

3. Make vinaigrette by placing all the ingredients into a bowl and mixing.

4. Check quinoa: At 15 minutes, see if all the water has been absorbed. Scoop quinoa out of pot and spread out on a parchment-lined cookie sheet to dry.

5. Combine cooked quinoa, vinaigrette and chopped vegetables in a big bowl.

6. To serve: In a bowl or plate, put 1 cup of Greek quinoa salad next to a scoop of hummus and serve with 2-3 pita triangles for dipping. 

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