Horiatiki—Greece's famous chopped salad of cucumber, tomato, onion, olive, and feta cheese—was the flavor inspiration for this colorful salad.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

hands-on:
30 mins
total:
45 mins
Servings:
4
Yield:
6 cups spinach mixture + 2 cups quinoa
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan bring 11/2 cups water and the quinoa to boiling; reduce heat. Simmer, covered, 15 minutes or until water is absorbed. Spread quinoa on a large baking sheet to cool.

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  • Meanwhile, for dressing, in a small bowl whisk together lemon zest and juice, feta, olive oil, oregano, and 1 tsp. salt.

  • In a medium bowl combine the cooled quinoa and half of the dressing. Spread spinach on a platter. Spoon quinoa mixture over top. Arrange chickpeas, bell peppers, cucumber, and olives on platter. Drizzle remaining dressing over all and sprinkle with red onion. Top with pita chips. If you like, drizzle with additional olive oil.

Nutrition Facts

499 calories; fat 24g; cholesterol 11mg; saturated fat 4g; carbohydrates 59g; mono fat 14g; poly fat 4g; insoluble fiber 9g; sugars 7g; protein 15g; vitamin a 2903.6IU; vitamin c 123.2mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 3mg; vitamin b6 0.5mg; folate 175.4mcg; vitamin b12 0.2mcg; sodium 1064mg; potassium 501mg; calcium 138mg; iron 4.5mg.
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