Greek Quinoa Salad (Print Page)
Quinoa tossed with tomatoes, cucumber, olives, feta and lemon-oregano dressing for a bright, protein-packed Greek-style dish.
# What You Need:
→ Salad
01 - 1 cup uncooked quinoa
02 - 2 cups water
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/3 cup red onion, finely chopped
07 - 1/2 cup Kalamata olives, pitted and halved
08 - 1/2 cup crumbled feta cheese
09 - 1/4 cup fresh parsley, chopped
10 - 1/4 cup fresh mint, chopped (optional)
→ Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon red wine vinegar
14 - 1 clove garlic, minced
15 - 1 teaspoon dried oregano
16 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Rinse quinoa thoroughly under cold running water to remove the bitter coating. Bring 2 cups of water to a boil in a small saucepan, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork and set aside to cool completely.
02 - In a large mixing bowl, combine the cooled quinoa with cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, crumbled feta cheese, parsley, and mint if desired.
03 - In a small bowl or mason jar, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, and dried oregano. Season with salt and freshly ground black pepper to taste.
04 - Pour the dressing over the assembled salad and toss gently until all ingredients are evenly coated.
05 - Refrigerate for at least 15 minutes before serving to allow the flavors to meld together. Serve cold or at room temperature.
# Expert Tips:
01 -
- It tastes even better the next day, which means you can stop worrying about leftovers.
- The lemon and vinegar dressing soaks into the quinoa and transforms plain grains into something you will crave on purpose.
02 -
- Skip the rinse on quinoa and you will taste a soapy bitterness that no amount of dressing can fix.
- Adding the dressing while the quinoa is still warm helps it absorb more flavor than waiting until everything is cold.
03 -
- Dress the salad at least thirty minutes before eating because patience here pays off in every single bite.
- Always taste the feta before adding salt since some brands are dramatically saltier than others.