Greek Quinoa Salad

Sun-Warmed, Bright, and Unhurried

There is something quietly generous about a grain salad — the way it holds everything together without demanding much in return. This one leans into the bold, briny spirit of the Greek table: olives dark and tender, peppers with their gentle heat, feta crumbled soft as a first thought. A drizzle of honey balsamic pulls it all into focus, adding a warmth that feels almost like sunlight. It comes together easily, but it doesn't feel like a shortcut. It feels like an honest meal.

Ingredients

• 1 cup Vigo Quinoa
• 1 pint grape tomatoes, halved
• 1 cup Vigo Sliced Calamata Olives
• 1 cup Vigo Sliced Greek Peppers
• 1/2 red onion, finely diced
• 4 ounces Vigo Feta Cheese, cumbled and divided
• 1/2 cups Alessi Honey Balsamic Vinegar
• Alessi Sea Salt and Ground Black Pepper, to taste

Instructions

1. Cook Quinoa according to package directions. Set aside and let cool to room temperature.
2. In a large mixing bowl, combine tomatoes, olives, peppers, onion and half of the feta cheese.
3. Stir in cooked quinoa.
4. Drizzle vinaigrette on top and mix well.
5. Season with salt and pepper and top with remaining feta.
6. Serve at room temperature.
7. * Click for Alessi Honey Balsamic Vinaigrette recipe .