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Greek Quinoa Salad Recipe

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4.2 from 6 reviews

A refreshing and healthy Greek Quinoa Salad featuring fluffy quinoa tossed with crisp cucumbers, juicy grape tomatoes, tangy kalamata olives, red onions, and creamy feta cheese, all dressed in a zesty homemade Greek vinaigrette. Perfect as a wholesome side dish or a light, flavorful lunch.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

For the Salad:

  • 2 cups water
  • 1 cup quinoa
  • Pinch of salt
  • 2 cups grape tomatoes, halved
  • 1 English cucumber, chopped
  • 1/2 cup pitted kalamata olives, halved
  • 1/3 cup diced red onion
  • 1/2 cup crumbled feta cheese
  • Kosher salt and freshly ground black pepper, to taste

For the Dressing:

  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1/4 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Kosher salt and black pepper, to taste

Instructions

  1. Rinse and Cook Quinoa: Using a strainer, thoroughly rinse the quinoa under cold water to remove its natural bitterness. Add the quinoa, water, and a pinch of salt to a medium saucepan. Bring to a boil over medium heat. Boil for 5 minutes, then reduce heat to low and simmer for about 15 minutes, or until all water is absorbed. Remove from heat and fluff the quinoa gently with a fork. Allow it to cool to room temperature.
  2. Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, fresh lemon juice, honey, minced garlic, Dijon mustard, and dried oregano until well combined. Season the dressing with kosher salt and freshly ground black pepper to taste.
  3. Assemble the Salad: In a large mixing bowl, combine the cooled quinoa, halved grape tomatoes, chopped cucumber, halved kalamata olives, diced red onion, and crumbled feta cheese. Drizzle the prepared dressing over the salad and toss everything together until evenly coated. Adjust seasoning with additional salt and pepper if needed. Serve immediately or chill for a refreshing taste.

Notes

  • Make sure to rinse quinoa thoroughly to remove saponins which can taste bitter.
  • Letting the quinoa cool completely before mixing prevents the salad from becoming soggy.
  • Feel free to add fresh herbs like parsley or mint for added freshness.
  • This salad keeps well refrigerated for up to 2 days, but it's best enjoyed fresh.
  • Can be served as a main dish by adding grilled chicken or chickpeas for protein.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://avascooking.com/greek-quinoa-salad-recipe/