Description
Greek Quinoa Salad is a vibrant, fresh, and nutrient-rich dish that combines fluffy quinoa with classic Greek salad ingredients like cucumbers, tomatoes, olives, and feta cheese. Dressed in a zesty lemon vinaigrette, this salad makes a perfect light meal or a hearty side dish.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/3 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
- In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, and olives.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss to combine.
- Gently stir in the feta cheese.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Garnish with chopped parsley before serving.
Notes
- For a vegan version, omit the feta cheese or substitute with a vegan cheese alternative.
- Add chickpeas for extra protein and a more filling dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg