Greek Quinoa Salad is a fresh and simple yet satisfying dish perfect for any occasion.
Packed with wholesome ingredients and bursting with flavor, this salad is a blend of protein-packed quinoa, juicy cherry tomatoes, crisp cucumber, zesty red onion, tangy feta cheese, and a simple homemade dressing. Enjoy it as a nutritious lunch or a tasty side dish at dinner.
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I am always looking for new and fresh meal prep ideas. I like to eat a light and refreshing lunch and it’s a bonus if I can easily prep it at the beginning of the week. This salad lasts all week and is bursting with flavor so it’s something I look forward to eating all week 😉
Ingredients
- Quinoa: Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Broth: Use vegetable broth if you have it on hand to cook the quinoa for extra flavor. If you don’t, water will work just fine!
- Cherry Tomatoes
- Cucumber: This recipe calls for 1 English cucumber, but any will work just fine. I tend to use mini cucumbers as I love the extra crunch!
- Red Onion: If you find raw onions too pungent, you can soak them in cold water for a few minutes to mellow their flavor.
- Olives: If using Kalamata olives, make sure they are pitted and halved. You can omit them if you prefer.
- Parsley
- Feta
- Dressing: I tend to always make my own dressing if I can. I love the freshness and knowing exactly what’s in, plus they are a breeze to make. In a pinch you can substitute bottled Greek dressing.
You will also need a large mixing bowl to toss the quinoa salad in!
How to Make Greek Quinoa Salad
This Greek salad with quinoa makes for perfect meal prep. My tip to make this go fast is to prep all the veggies while the quinoa is cooking.
- Prep all ingredients.
- Toss everything together
Store this quinoa salad in an airtight container in the fridge for up to 4 days.
More Healthy Dishes
Mediterranean Quinoa Bowl – Another take on this dish.
Cauliflower Nachos – All the delicious flavor of nachos while getting in your veggies.
Yum Yum Bowl – The most requested dinner in our house. Easy & delish!
Greek Quinoa Salad
Equipment
- fine mesh strainer
- saucepan
- large mixing bowl
Ingredients
- 1 cup quinoa uncooked
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes
- 1 cucumber
- ⅓ cup Kalamata olives pitted and halved, optional
- ¼ cup red onion finely chopped
- ¼ cup fresh parsley finely chopped
- ½ cup feta cheese crumbled
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 garlic clove minced
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
- In a medium saucepan, combine the quinoa and water (or vegetable broth) and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and let it cool to room temperature.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper and mix until well combined.
- In a large bowl, combine the cooled quinoa, chopped vegetables, Kalamata olives, and parsley. Pour the dressing over the salad and toss until everything is combined.
- Gently stir in crumbled feta.
Notes
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