Greek Quinoa Salad with Avocados
Bursting with Mediterranean flavors, this vibrant Greek Quinoa Salad with Avocados is a healthy, gluten-free dish perfect for any occasion. Packed with protein-rich quinoa, crisp cucumbers, juicy cherry tomatoes, tangy kalamata olives, and creamy feta cheese, this recipe combines fresh, wholesome ingredients into a colorful masterpiece. What sets it apart is the addition of ripe avocado chunks, adding a velvety texture and heart-healthy fats to every bite. Tossed in a zesty dressing made with extra virgin olive oil, fresh lemon juice, red wine vinegar, and oregano, this salad is a perfect balance of bright and savory flavors. Ready in just 30 minutes, it's ideal as a refreshing side dish, a satisfying vegetarian main, or even a meal-prep option for busy days. Make this Greek quinoa salad your go-to recipe for a nutritious and delicious taste of the Mediterranean!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium English cucumber
- 1.5 cups cherry tomatoes
- 0.5 medium red onion
- 0.5 cup kalamata olives
- 0.5 cup feta cheese, crumbled
- 1 large avocado
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the quinoa in a fine mesh sieve under cold running water to remove any bitterness. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil over high heat, then lower the heat to a simmer, cover, and cook for 15 minutes or until the quinoa is tender and the water is absorbed.
Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and transfer to a large mixing bowl to cool slightly.
While the quinoa is cooling, dice the English cucumber, halve the cherry tomatoes, finely chop the red onion, and slice the kalamata olives. Add these ingredients to the mixing bowl with the quinoa.
In a small jar or bowl, combine the olive oil, fresh lemon juice, red wine vinegar, dried oregano, salt, and black pepper. Shake or whisk until well emulsified.
Pour the dressing over the quinoa and vegetables. Toss gently until everything is evenly coated.
Dice the avocado and add it to the bowl along with the crumbled feta cheese. Gently incorporate these into the salad, being careful not to mash the avocado.
Sprinkle the salad with freshly chopped parsley for a burst of flavor and color.
Serve immediately, or cover and refrigerate for up to 2 hours to allow the flavors to meld. Enjoy this Greek Quinoa Salad as a healthy and flavorful side dish or light main course.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 3.4 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 141 mg | 11% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 579 mg | 12% | |
*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.
