Sandra This Bobby Flay Quinoa Salad Recipe is a light and Mediterranean-inspired recipe, which features fluffy quinoa and salty feta cheese. It’s the perfect make-ahead lunch, ready in about 1 hour and 30 minutes (including chilling time).
Bobby Flay Quinoa Salad Recipe Ingredients
For the Dressing:
- 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
For the Salad:
- 1 cup quinoa
- 2 cups water
- 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 cheese, for sprinkling
How To Make Bobby Flay Quinoa Salad Recipe
- Emulsify the dressing: In a small bowl, whisk together the lemon juice, red wine vinegar, dried oregano, garlic paste, salt, and pepper. While whisking constantly, slowly drizzle in the olive oil until the mixture is emulsified and slightly thickened. Let this sit at room temperature while you prepare the quinoa so the garlic flavor mellows and infuses the oil.
- Rinse and cook the quinoa: Place the quinoa in a fine-mesh strainer and rinse it under cold running water until the water runs clear. Place the rinsed quinoa, 2 cups of water, 1/4 teaspoon of pepper, and 1 teaspoon of salt in a small saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for about 15 minutes, or until the water is fully absorbed and the quinoa is soft.
- Cool and fluff: Transfer the cooked quinoa to a large bowl. Fluff it with a fork to separate the grains and release steam. Set it aside for about 5 minutes to cool down slightly so it doesn’t cook the vegetables.
- Toss the salad: Add the halved tomatoes, kalamata olives, sliced green onions, diced pickled cherry peppers, sliced red onion, and diced cucumber to the bowl with the quinoa. Pour the dressing over the top and toss gently until everything is evenly coated.
- Serve: When ready to serve, transfer the salad to a serving platter. Crumble fresh feta cheese over the top right before eating.
- Chill and marinate: Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours before serving. This resting period is crucial as it allows the quinoa to absorb the dressing and the flavors to marry.
Recipe Tips
- Why rinse quinoa: Quinoa has a natural coating called saponin, which can taste soapy or bitter. Rinsing it thoroughly removes this coating, resulting in a nutty, clean flavor.
- The “Cherry Pepper” Kick: Pickled cherry peppers are a signature Bobby Flay ingredient. They add a unique combination of sweet, spicy, and tangy that elevates this dish beyond a standard Greek salad. If you can’t find them, Peppadews are a great substitute.
- Chopping Uniformity: Try to dice the cucumber and peppers to roughly the same size as the cooked quinoa clumps or the olive halves. Uniform chopping ensures you get a perfect mix of textures in every bite.
- Dressing Saturation: Quinoa is very absorbent. If the salad tastes dry after sitting in the fridge overnight, drizzle it with a little extra olive oil and a squeeze of fresh lemon juice just before serving to wake it up.
What To Serve With Bobby Flay Quinoa Salad
This grain salad is hearty enough for lunch but serves as an excellent side for Mediterranean mains.
- Grilled Chicken Souvlaki: The lemon flavors tie perfectly together.
- Lamb Kofta: The cooling cucumber balances the spiced meat.
- Hummus and Pita: A classic vegetarian platter.
- Grilled Fish: Serve alongside salmon or white fish.
How To Store Bobby Flay Quinoa Salad Recipe
- Refrigerate: Store the salad in an airtight container in the refrigerator for up to 3-4 days. It is one of those rare salads that gets better with time.
- Freeze: It is not recommended to freeze this salad once the fresh vegetables (cucumber and tomato) are added, as they will turn mushy upon thawing. You can, however, freeze plain cooked quinoa.
Bobby Flay Quinoa Salad Recipe Nutrition Facts
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 450mg
- Total Carbohydrates: 32g
- Dietary Fiber: 4g
- Sugar: 3g
- Protein: 8g
Nutrition information is estimated per serving based on 6 servings.
FAQs
Yes, quinoa is naturally gluten-free, making this a safe dish for those with celiac disease or gluten sensitivity. Just ensure your feta cheese is not processed with anti-caking agents containing gluten.
Red wine vinegar provides a specific fruity acidity that pairs well with the olives and oregano. White vinegar is much sharper; apple cider vinegar would be a better substitute if you are out of red wine vinegar.
English (or hothouse) cucumbers are preferred because they have thinner skin and fewer seeds, meaning they release less water into the salad. If using a standard garden cucumber, peel it and scoop out the seeds first.
Try More Recipes:
- Bobby Flay Brussel Sprout Salad Recipe
- Bobby Flay Corn Salad Recipe
- Bobby Flay German Potato Salad Recipe
Bobby Flay Quinoa Salad Recipe
Description
A vibrant, nutrient-dense grain salad packed with crunchy vegetables, salty olives, and a zesty lemon-oregano vinaigrette, finished with a spicy kick from pickled peppers.
Ingredients
Instructions
- Whisk lemon juice, vinegar, oregano, garlic, salt, and pepper. Slowly whisk in oil.
- Rinse quinoa. Boil with water, salt, and pepper. Simmer covered for 15 mins.
- Fluff quinoa and let cool for 5 minutes.
- Toss quinoa with tomatoes, olives, onions, peppers, cucumber, and dressing.
- Chill for at least 1 hour.
- Top with feta and serve.
Notes
- Garlic Paste: Smashing the garlic into a paste with salt ensures the garlic flavor permeates the dressing without leaving raw chunks to bite into.
- Serving Temp: While it needs to chill to marinate, let it sit at room temperature for 10 minutes before eating so the oil loosens up.
