Greek Quinoa Salad

This Greek Quinoa Salad is bright, earthy, and tangy! It features cooked quinoa, fresh vegetables, and salty feta cheese, all tossed in a homemade vinaigrette. Enjoy it as a hearty lunch or a healthy side dish.

Course Salad, Side Dish

Cuisine American

Keyword greek salad, greek salad recipe

Prep Time 10

Cook Time 15

Resting time 5

Total Time 14

Servings people

Calories 252kcal

Author Olivia Ribas

Ingredients

For The Quinoa Salad

1 cup quinoa rinsed
½ cup red onions chopped
1 cup cherry tomatoes halved
½ cup black olives sliced
1 cup red bell pepper chopped
1 cup cucumber cut in half lengthwise, then sliced
Feta Cheese coarsely crumbled
Chopped fresh parsley for garnish

For The Dressing

2 tablespoons lemon juice
¼ cup extra virgin olive oil
2 small garlic gloves minced
Salt and black pepper

US Customary - Metric

Instructions

Cook Quinoa

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 saucepan from the heat, uncover and fluff quinoa with a fork. Set aside and allow to cool for at least 5 minutes.

Make Dressing & Assemble

In a mason jar or small bowl, pour the freshly squeezed lemon juice and olive oil. Add minced garlic, salt and pepper. Whisk well and set aside.
In a large bowl, add cooked quinoa, red onions, cherry tomatoes, black olives, red bell pepper, cucumber and feta cheese. Stir really well.
Pour the homemade vinaigrette dressing over the quinoa salad and stir again. Garnish with fresh parsley. Enjoy!

Notes

Always rinse quinoa before cooking it to remove the bitter taste.
Allow the quinoa to cool completely before adding it to the veggies.
For more flavor, cook the quinoa in broth or add garlic cloves.
Use freshly crumbled feta cheese from a block instead of pre-crumbled feta.
If you’re meal-prepping this salad, keep the dressing separate until you’re ready to enjoy.

To Store: Place leftovers in an airtight container and refrigerate for up to 2 days. If you store the dressing separately, the salad will keep for 3-4 days.
To Freeze: I don’t recommend freezing the veggies, but you can freeze the quinoa for up to 6 months in a freezer-safe bag or container.

Nutrition