Hamdi Saidani Bobby Flay’s Quinoa Salad is made with lemon juice, red wine vinegar, dried oregano, garlic, olive oil, quinoa, tomatoes, kalamata olives, onions, cherry peppers, cucumber, and feta cheese resulting in a refreshing dish that takes 1 hour 25 minutes to prepare!
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🤎 Why You’ll Love This Quinoa Salad Recipe:
- Healthy and Nutritious: Packed with protein, fiber, and fresh vegetables.
- Bursting with Flavor: Tangy lemon vinaigrette complements the ingredients perfectly.
- Quick and Easy: Simple to prepare with minimal cooking time.
- Versatile and Adaptable: Great for various occasions and easy to customize.
âť“ What Is Bobby Flay’s Quinoa Salad Recipe?
Bobby Flay’s Quinoa Salad combines quinoa, tomatoes, kalamata olives, onions, cherry peppers, cucumber, and feta cheese, dressed with a lemon vinaigrette.
🧅 Bobby Flay Quinoa Salad Ingredients
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1/4 teaspoon dried oregano
- 1 clove garlic, smashed and finely chopped to a paste
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 cup quinoa
- Kosher salt and pepper
- 2 cups red and yellow grape tomatoes, halved
- 1 cup pitted kalamata olives
- 2 green onions (green and pale green parts), thinly sliced
- 2 pickled cherry peppers, diced
- 1 small red onion, halved and thinly sliced
- 1/2 English cucumber, cut into small dice
- Feta, for sprinkling
🥙 How To Make Bobby Flay Quinoa Salad
- In a small bowl, combine lemon juice, vinegar, oregano, garlic, and salt & pepper. Whisk the oil in slowly until it is mixed in. Let it sit at room temperature while you make the salad so that the tastes can mix.
- Rinse the quinoa in a strainer until the water clears. Put the quinoa, 2 cups of water, 1/4 teaspoon of pepper, and 1 teaspoon of salt in a small saucepan.
- Bring it to a boil, and then cook for about 15 minutes, until the water is absorbed and the quinoa is soft.
- Place in a bowl, mash with a fork, and set aside for 5 minutes to cool a bit. Toss the tomatoes, olives, green scallions, cherry peppers, red onions, cucumbers, and dressing to coat.
- Cover and chill for at least 1 hour, or up to 8 hours before serving. The flavor just becomes better as it sits for a while.
- Place on a serving plate and top with feta right before serving.
đź’ Recipe Tips
- Rinse Quinoa Thoroughly: Rinse quinoa under cold water before cooking to remove bitterness.
- Cool Quinoa Before Mixing: Allow cooked quinoa to cool slightly before adding vegetables and dressing to maintain texture.
- Chill Before Serving: For best flavor, refrigerate the salad for at least 1 hour before serving to allow flavors to meld.
- Fresh Ingredients: Use fresh, high-quality vegetables and herbs for the best taste and texture.
🍛 What To Serve With Quinoa Salad?
Serve Quinoa Salad with Fried Chicken, Turkey Meatloaf, Chicken Enchiladas, Porterhouse, Turkey Breast, Shrimp Tacos,Chicken Piccata,Zucchini Pasta,Salisbury Steak,Beef Wellington,Beef Short Ribs, Grilled Pork Tenderloin, and Stuffed Poblano Peppers.
🎚 How To Store Leftovers Quinoa Salad?
- In The Fridge: Store leftover quinoa salad in an airtight container for up to 5 days.
- In The Freezer: Freeze leftover quinoa salad in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Quinoa Salad?
- On The Stove: Warm gently leftover quinoa salad in a pan for 10 minutes over low heat.
- In The Microwave: Heat leftover quinoa salad in a microwave-safe bowl on medium power for intervals of 30 seconds, stirring halfway through.
FAQs
How do you keep quinoa salad from getting mushy?
To prevent quinoa salad from getting mushy, let the cooked quinoa stand uncovered to cool slightly before mixing with other ingredients.
Why does my quinoa salad taste bitter?
Quinoa may taste bitter if not rinsed thoroughly before cooking, which removes natural compounds called saponins on its surface.
Why is my quinoa salad mushy?
Your quinoa salad may be mushy because of using too much water during cooking; reducing water can yield a fluffier texture.
Why is my quinoa salad lacking flavor?
Your quinoa salad might lack flavor due to insufficient seasoning or not allowing enough time for flavors to meld.
Try More Bobby Flay Recipe:
Bobby Flay Quinoa Salad Nutrition Facts
Amount Per Serving
- Calories 271
- Total Fat 11g
- Saturated Fat 1.5g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 728mg
- Potassium 538.9mg
- Total Carbohydrates 35g
- Dietary Fiber 8.6g
- Sugars 2.5g
- Protein 9.2g
Bobby Flay Quinoa Salad
Description
Bobby Flay’s Quinoa Salad is made with lemon juice, red wine vinegar, dried oregano, garlic, olive oil, quinoa, tomatoes, kalamata olives, onions, cherry peppers, cucumber, and feta cheese resulting in a refreshing dish that takes 1 hour 25 minutes to prepare!
Ingredients
Instructions
- In a small bowl, combine lemon juice, vinegar, oregano, garlic, and salt & pepper. Whisk the oil in slowly until it is mixed in. Let it sit at room temperature while you make the salad so that the tastes can mix.
- Rinse the quinoa in a strainer until the water clears. Put the quinoa, 2 cups of water, 1/4 teaspoon of pepper, and 1 teaspoon of salt in a small saucepan.
- Bring it to a boil, and then cook for about 15 minutes, until the water is absorbed and the quinoa is soft.
- Place in a bowl, mash with a fork, and set aside for 5 minutes to cool a bit. Toss the tomatoes, olives, green scallions, cherry peppers, red onions, cucumbers, and dressing to coat.
- Cover and chill for at least 1 hour, or up to 8 hours before serving. The flavor just becomes better as it sits for a while.
- Place on a serving plate and top with feta right before serving.
Notes
- Rinse Quinoa Thoroughly:Â Rinse quinoa under cold water before cooking to remove bitterness.
Cool Quinoa Before Mixing:Â Allow cooked quinoa to cool slightly before adding vegetables and dressing to maintain texture.
Chill Before Serving:Â For best flavor, refrigerate the salad for at least 1 hour before serving to allow flavors to meld.
Fresh Ingredients:Â Use fresh, high-quality vegetables and herbs for the best taste and texture.