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A vibrant bowl of Greek Quinoa Salad with cherry tomatoes, cucumbers, and crumbled feta cheese.

Greek Quinoa Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 1 cup quinoa , rinsed
  • 2 cups wate r
  • 0.5 tsp sal t
  • 1 medium cucumber , diced
  • 1 pint cherry tomatoes, halved
  • 0.5 medium red onion, finely diced
  • 0.5 cup kalamata olives, pitted and sliced
  • 0.5 cup crumbled feta cheese
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 garlic clove , minced
  • 1 tsp dried oregano
  • 0.25 tsp ground black pepper

Method
 

  1. Rinse quinoa under cold water and drain well.
  2. Combine quinoa, water, and 0.25 tsp salt in a medium saucepan and bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is fully absorbed.
  4. Remove from heat and let quinoa rest covered for 5 minutes, then fluff with a fork and allow to cool to room temperature.
  5. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, remaining salt, and black pepper until emulsified.
  6. In a large mixing bowl, combine the cooled quinoa, cucumber, tomatoes, red onion, olives, and parsley.
  7. Pour the dressing over the salad and toss to coat ingredients evenly.
  8. Gently fold in the crumbled feta cheese immediately before service.