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Greek quinoa salad with fresh vegetables and feta cheese

Greek Quinoa Salad

A light and refreshing salad that captures the essence of summer with vibrant vegetables and nutritious quinoa.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Light Meal, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Grains
  • 1 cup uncooked quinoa Rinsed thoroughly before cooking
  • 2 cups water For cooking quinoa
Vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/3 cup red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped (optional) For added freshness
Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
Cheese
  • 1/2 cup crumbled feta cheese Can be substituted with goat cheese or omitted for a vegan version

Method
 

Preparation of Quinoa
  1. Rinse quinoa thoroughly under cold running water to remove its natural bitter coating.
  2. Bring 2 cups of water to a rolling boil in a small saucepan.
  3. Add the rinsed quinoa, then reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed.
  4. Remove from heat, fluff gently with a fork, and let cool completely to room temperature.
Mixing the Salad
  1. In a large mixing bowl, combine the cooled quinoa with halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley and mint if desired. Toss gently to combine.
Making the Dressing
  1. In a small bowl or mason jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, and dried oregano. Season with salt and pepper to taste.
Final Assembly
  1. Pour the dressing over the salad ingredients and toss gently until everything is coated evenly.
  2. Refrigerate the salad for at least 15 minutes before serving to allow the flavors to blend.
  3. Serve cold or at room temperature for the best taste experience.

Notes

Store any leftover Greek Quinoa Salad in an airtight container in the refrigerator for up to three days. The flavors may deepen after sitting, making it just as tasty for leftovers. Rinsing the quinoa is essential to get rid of its bitter taste. Feel free to customize this salad with your favorite vegetables, and for a bit of heat, add some crushed red pepper flakes to the dressing.