Greek Quinoa Salad (Fresh & Flavorful!)
This Mediterranean Quinoa Salad is a fresh, vibrant, and nutrient-packed dish, perfect as a light meal or a side. Fluffy quinoa is combined with crisp cucumbers, juicy tomatoes, tangy feta, and briny olives, all tossed in a refreshing dressing for a delicious and healthy salad.
Ingredients
Ingredients for Greek Quinoa Salad
- 1 cup quinoa uncooked – You’ll need about 3 cups of cooked quinoa for this recipe.
- 1 cucumber – Peeled and diced.
- 1 bell pepper – Any color but red or yellow add a lovely pop of color.
- 1/2 red onion – Thinly sliced.
- 1 cup cherry tomatoes – Halved.
- 1/2 cup Kalamata olives – Pitted and sliced.
- 1/2 cup crumbled feta cheese – This will add a creamy tangy element to the salad.
- 2 tablespoons fresh parsley – Finely chopped for a fresh herbal note.
- 2 tablespoons fresh mint – Optional but adds a refreshing touch to the salad.
For the Dressing:
- The dressing is where the magic happens. A tangy lemon dressing brings out the flavors of the vegetables and quinoa while olive oil and herbs infuse it with richness.
- 3 tablespoons olive oil – The base of the dressing that brings smoothness.
- 1 tablespoon lemon juice – Freshly squeezed for a bright and zesty flavor.
- 1 teaspoon White vinegar – Adds a little extra tang to balance the richness of the olive oil.
- 1 teaspoon Dijon mustard – For a touch of sharpness.
- 1 clove garlic – Minced for an aromatic kick.
- 1/2 teaspoon dried oregano – Oregano is a staple herb in Greek cuisine and brings a Mediterranean flavor.
- Salt and pepper – To taste.
Instructions
How to Make Greek Quinoa Salad
Making this salad is incredibly easy, and once you have everything prepped, it comes together in no time.
Cook the Quinoa:
- Start by rinsing the quinoa under cold water to remove any bitterness. Then, cook the quinoa according to the package instructions. Typically, for every cup of quinoa, use two cups of water. Bring the water to a boil, add the quinoa, reduce the heat to low, and simmer for about 15 minutes or until the quinoa is tender and the water has been absorbed. Let it sit, covered, for 5 minutes, then fluff with a fork and set aside to cool.
Prepare the Vegetables:
- While the quinoa is cooking and cooling, chop the cucumber, bell pepper, and red onion. Halve the cherry tomatoes and slice the Kalamata olives. Finely chop the parsley and mint (if using). You can prepare all these ingredients in advance to save time.
Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, White vinegar, Dijon mustard, minced garlic, and dried oregano. Add salt and pepper to taste. Taste the dressing and adjust as needed, adding more lemon juice for extra tang or more olive oil for richness.
Assemble the Salad:
- In a large bowl, combine the cooked and cooled quinoa with the chopped vegetables, olives, and feta cheese. Pour the dressing over the top and toss gently to coat all the ingredients evenly. If you’re making this ahead of time, you can refrigerate the salad for up to a few hours to allow the flavors to meld together. Garnish with extra parsley and mint just before serving.
Notes
Tips for Making the Best Greek Quinoa Salad:
Use chilled quinoa: Allow the quinoa to cool before assembling the salad. Warm quinoa can make the veggies wilt and change the texture of the salad.
Customize the ingredients: If you love avocado, add some diced avocado to give the salad a creamy texture. You can also swap the feta for another cheese like goat cheese or leave it out for a dairy-free version.
Make it a meal: For a heartier salad, add some grilled chicken, shrimp, or chickpeas to boost the protein content.
Leftovers: This salad keeps well in the fridge for 2-3 days, making it perfect for meal prep. The dressing may soak into the quinoa over time, so you can drizzle a bit more dressing before serving if desired.