A delicious blend of quinoa, cherry tomatoes, cucumber, red onion, and feta cheese, tossed in a flavorful dressing.
Course Salad
Cuisine Greek
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6Servings
Calories 242kcal
Author Ayla O'Neill
Equipment
fine mesh strainer
saucepan
large mixing bowl
Ingredients
1cupquinoauncooked
2cupswater or vegetable broth
1cupcherry tomatoes
1cucumber
⅓cupKalamata olivespitted and halved, optional
¼cupred onionfinely chopped
¼cupfresh parsleyfinely chopped
½cupfeta cheesecrumbled
For the Dressing:
¼cupolive oil
2tablespoonsred wine vinegar
1tablespoonlemon juice
1garlic cloveminced
1teaspoondried oregano
salt and pepperto 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
To make this recipe go fast, prep the veggies while the quinoa is cooking.Greek Quinoa Salad can be stored in an airtight container in the refrigerator for up to 4 days.