Greek Quinoa Salad
Bright, fresh, and bursting with Mediterranean flavors, this Greek Quinoa Salad is your new go-to for a healthy and satisfying dish. Packed with protein-rich quinoa, crunchy cucumbers, juicy cherry tomatoes, tangy kalamata olives, and creamy crumbled feta cheese, every bite is a delightful balance of textures and flavors. A zesty dressing made with lemon juice, extra virgin olive oil, red wine vinegar, and a hint of oregano ties it all together, making it the perfect side dish or light main course. Ready in just 30 minutes, this gluten-free and vegetarian salad is ideal for meal prep, summer gatherings, or nourishing weeknight dinners. Serve it chilled or at room temperature for a refreshing taste of Greece!
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Recipe Information
Ingredients
- 1 cup (uncooked) quinoa
- 2 cups water
- 1 large (diced) cucumber
- 1.5 cups (halved) cherry tomatoes
- 0.5 medium (finely chopped) red onion
- 0.5 cup (sliced) kalamata olives
- 0.75 cup (crumbled) feta cheese
- 0.25 cup (chopped) parsley
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 0.5 teaspoon (adjust to taste) salt
- 0.25 teaspoon (adjust to taste) black pepper
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitterness.
In a medium-sized saucepan, combine the quinoa and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 12-15 minutes, or until the quinoa has absorbed all the water and is tender. Remove from heat and let it cool completely.
While the quinoa is cooling, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and slice the kalamata olives.
In a large mixing bowl, combine the cooked and cooled quinoa, cucumber, cherry tomatoes, red onion, olives, and parsley.
In a small bowl, whisk together the lemon juice, olive oil, red wine vinegar, dried oregano, salt, and black pepper to make the dressing.
Pour the dressing over the quinoa salad and toss gently to combine, ensuring all ingredients are evenly coated.
Fold in the crumbled feta cheese, being careful not to crush it too much.
Taste the salad and adjust the seasoning with additional salt or pepper if needed.
Serve immediately as a refreshing side or main dish, or refrigerate for up to 3 days to let the flavors meld even further.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 5121 mg | 223% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 16.2 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 858 mg | 66% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1551 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
