This quinoa Greek salad is earthy, briny, and all about the tang thanks to Feta and vinaigrette. It’ll be great at your next big barbecue.
I love Mediterranean flavors. In fact, I learned how to love Greek salads with my husband – he is a Greek salad freak. No kidding! He could eat it seven days of the week and every time I feel a little lazy to cook something for us he says, “I’ll make a Greek salad!” – this is his ace in the hole!
When we eat out, many times he orders what?? Guess, guess!! Come on… it is not hard!!! He orders a Greek salad… Hahahhaha. He is the type of person who doesn’t like to eat the same food over and over again, but this rule doesn’t apply when it comes to Greek salad.
Now that I am writing this post, I am thinking how awesome it would be to eat a Greek in salad in Greece?! Oh Gosh, it must be divine with the best quality olive oil, the juiciest, ripest tomatoes and creamy feta. Wow, I can’t even imagine how amazing it would be. To channel some Mediterrean vibes, try my Greek Chicken Salad Bowls or Asparagus Greek Chopped Salad!
I think the secret for a flavorful Greek salad (well… not only Greek salads but every salad) is the freshness of the ingredients. That’s why spring and summer are the perfect time to make and eat salads. I am growing tomatoes in my little patio garden and I can’t wait to cook with them. So, stay tuned, because more salad recipes are coming up, guys!!
Since I am the freak for quinoa salads, I felt it would be great to combine our two addictive salads together. How come I’ve never made Greek quinoa salad before? Don’t ask me, ’cause I don’t know the answer. But what I know is: Pierre bought a huge box of feta and a big bag of quinoa at Costco almost a month ago, so I better cook with them, right?
Again, like almost every single salad recipe out there, this is very easy to make – especially if you cook quinoa ahead of time. All you have to do is toss in some red onions, olives, bell pepper, feta cheese, and quinoa, and you will have a beautiful, fresh, and very flavorful Greek salad. Got extra feta? Try my Spinach and Feta Stuffed Chicken Breasts!
For The Salad
- In a medium saucepan, bring 2 cups water to a boil over high heat. Once boiling, reduce the heat to low and add rinsed quinoa. Cover the saucepan with a lid and let it cook for 10-15 minutes. Remove from the heat, uncover, fluff with a fork, and set aside to cool for at least 5 minutes.
- In a mason jar or small bowl, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything.
- In a large bowl, add cooked quinoa, red onions, red bell pepper, cucumber, and olives. Stir really well.
- Pour the homemade vinaigrette dressing over the quinoa salad and stir to combine. Garnish with feta cheese and parsley before serving.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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