Greek Black Quinoa Salad


1 cup uncooked red quinoa

1-1 ¼ cups chicken broth, vegetable broth, or water

3 Tbsp Flying Olive Single Varietal of Choice Extra Virgin Olive Oil of Choice

3 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

2 tsp finely minced shallots

2 cloves minced garlic

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 cups, small diced, seeded tomato

1/2 cup, small diced seeded cucumber

½ cup sliced Kalamata olives

3 Tbsp chopped fresh mint

1 Tbsp chopped fresh oregano

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

1/2 cup  crumbled feta cheese, if desired

Drizzle of Flying Olive Neapolitan Herb Balsamic Vinegar, if desired


Rinse the quinoa under a stream of water until the water runs clear.This is a very important step as if omitted, the finished dish will be bitter.

Add the quinoa and desired liquid to a saucepan. Bring to a boil and turn to low. Cook for 10-15 minutes until water is absorbed. Sometimes this takes longer, up to 30 minutes, so don’t worry. When it is done, turn off the burner but leave the pan on the stove. Taste to be sure that the quinoa is soft but still has a little crunch. Let cool 1 hour.

While the quinoa cools, combine the Flying Olive EVOO of Choice, the Sicilian Lemon Balsamic, shallots, garlic, salt and pepper. Stir with a whisk or shake in a glass jar with a tight fitting lid. Let the dressing stand 20 minutes.

Add the dressing, tomato, cucumber, olives, mint, oregano, and garbanzo beans. Toss to coat all the quinoa. Add more salt and pepper to taste.

Serve with a sprinkling of feta cheese. Drizzle on a little Flying Olive Neapolitan Herb Balsamic, if desired.

Submitted by Barb L.