Megan's Favorite Greek Quinoa Salad


3 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

3 Tbsp Flying Olive Single Varietal of Extra Virgin Olive Oil

1 Tbsp Flying Olive Garlic or Rosemary Extra Virgin Olive Oil

? tsp dried oregano

?-1 tsp garlic, minced fine

? cup sliced Kalamata or black olives

2 tsp capers, chopped fine

? cup green pepper, chopped

? cup purple onion, chopped

1 ? Tbsp sundried tomatoes, chopped

Salt and freshly ground black pepper to taste

Lettuce leaves, enough for one layer on each plate

Feta cheese, for each serving

2Tbsp fresh basil, chiffonade (cut into thin strips), for garnish


Cook and cool quinoa*. Mix Flying Olive Sicilian Lemon Balsamic Vinegar and Olive Oils. Add oregano, garlic and shake well.

Prepare the olives, capers, green pepper, onion, and sundried tomatoes. Add them to the quinoa and toss gently. Pour the dressing over the quinoa/veggies. Stir gently.

If you have the time, chill the salad to let the flavors blend. When ready to serve, place lettuce leaves on each plate and place a scoop of quinoa salad on top. Garnish with feta cheese and top with basil

*How to cook quinoa: You will need 2 cups of water or broth and 1 cup of rinsed quinoa, a pinch of salt and 1 tsp Flying Olive EVOO of choice. Boil water, add quinoa, salt, EVOO and simmer for 10-20 minutes. Take off the heat, stir with a fork, and you are ready to proceed.

Submitted by Barb L.