Greek Quinoa Salad

Greek Quinoa Salad

Rating: 4.5 out of 5.
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A Greek quinoa salad that’s full of vegetables

If you know me, you know I’m not the biggest salad person, especially boring green salads. This Greek quinoa salad on the other hand, is not boring in any way shape or form. Full of veggies and flavour, this super simple and healthy quinoa salad is the perfect side dish for your summertime meals.

Greek Quinoa Salad

How to make it

When it comes to salads, it’s important to have different textures to make the salad more exciting. The other important piece is to chop everything in a uniform way. You don’t want some vegetables 3 times the size of others, so it’s important to cut everything in a consistent way.

A lot of the flavour comes from cooking the quinoa in vegetable broth, so be sure not to miss this step! Alternatively, you could cook your quinoa in water, but in that case you’ll have to add some seasoning at the end.

Greek Quinoa Salad

Greek Quinoa Salad

A deliciously fresh and flavourful cold Greek quinoa salad
Prep Time 10 mins
Cook Time 15 mins
Course Salad, Side Dish
Cuisine Greek

Equipment

  • Medium pot
  • Medium bowl

Ingredients
  

  • 1 cup quinoa cooked as per packet instructions
  • 1 tsp vegetable bouillon
  • ½ lemon juiced
  • ¼ English cucumber quartered
  • ¼ small orange pepper diced
  • Handful cherry tomatoes quartered
  • 2 tbsp red onion finely diced
  • 6 olives I used green olives stuffed with garlic
  • ½ cup fresh parsley chopped
  • 3 tbsp feta cheese crumbled

Instructions
 

  • Cook 1 cup of quinoa as per the packet instructions, adding the vegetable bouillon to the water for added flavour. Once cooked, set aside and let it cool.
  • In a medium bowl, add the quinoa, lemon juice, cucumber, pepper, cherry tomatoes, red onion, olives, parsley and feta. Mix until well combined and it's ready to serve!
Keyword cold quinoa salad, greek, greek quinoa salad, quinoa salad

Potato Salad

Rating: 5 out of 5.
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With us BBQ-ing so much lately, I simply couldn’t resist sharing another side dish recipe, my potato salad. As a Polish person, you know I love my potatoes, but in this summertime heat serving up a cold version of my favourite side dish is preferred. This easy cold and creamy potato salad is super simple to throw together and can accompany whatever main dish you’re grilling up.

potato salad

How to make it:

Start off by filling a medium pot 2/3 of the way with water and begin to bring to a boil. Next, cut the potatoes in half or quarter them depending on your preference, personally, I like my potatoes to be a bit smaller so I quarter the small potatoes. Add the potatoes to the water (even if it’s not yet boiling, that’s okay) and add 2 tbsp of salt (cooking starch in salted water is key!). Cook the potatoes until tender; they’re ready when your fork pierces through with ease. Drain the potatoes and let them cool.

While the potatoes are cooling, dice the red onion, red bell pepper, celery, radishes, chives, and bacon finely. If you like bigger chunks, feel free to dice the ingredients in larger chunks, just make sure that the ingredients are roughly the same size for a uniform and consistent salad.

Once the potatoes have cooled, combine all the ingredients and mix until well combined. Refrigerate until ready to serve. For presentation purposes, add some fresh dill on top when serving.

potato salad

Variations:

Vegetarian option: just don’t add the bacon! You can also try throwing in different veggies based on your personal preference.

Vegan option: omit the bacon and substitute regular mayo for vegan mayo.

Potato Salad

A classic creamy potato salad.
Prep Time 15 mins
Cook Time 10 mins
Course Salad, Side Dish
Cuisine American
Servings 10

Equipment

  • Medium pot
  • Serving bowl

Ingredients
  

  • 1.5 lbs yellow petites potatos quartered
  • 3 stalks celery finely diced
  • 1 small red bell pepper finely diced
  • 1/2 small red onion finely diced
  • 6 stalks chives finely diced
  • 3 strips cooked bacon chopped
  • 2 radishes finely diced
  • 1 tbsp apple cider vinegar
  • 1/2 cup mayonnaise
  • salt & pepper to taste

Instructions
 

  • Boil the quartered potatoes in salted water under tender. Once cooked, drain and cool the potatoes.
  • Combine all the ingredients together in a large bowl and mix until well combined.
  • Garnish with fresh dill and refrigerate until ready to serve.
Keyword cold potato salad, creamy, potato, potato salad