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Greek Quinoa Salad

Healthy and full of flavor, this Greek Quinoa Salad is a perfect way to fill up at lunch or for a light dinner.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean

Ingredients

  • 3/4 cup quinoa rinsed
  • salt
  • 15 oz can chickpeas drained and rinsed
  • 1/2 seedless cucumber chopped
  • 3 roma tomatoes chopped
  • 1/2 red onion thinly sliced
  • 3 tablespoons red wine vinegar
  • 4 tablespoons extra-virgin olive oil divided
  • 1 tablespoon fresh oregano chopped
  • 1/2 cup (4 oz) feta cheese, crumbled
  • 3 romaine hearts chopped
  • 1/4 cup halved pitted kalamata olives

Instructions

    Cup of Yum
  1. Bring 3/4 cup plus 2 tablespoons of water, the quinoa and a pinch of salt to a boil in a saucepan. Reduce the heat to medium low, cover the pot, and cook until the quinoa is tender and the liquid has been absorbed, 10 to 15 minutes.
  2. Meanwhile, combine the chickpeas, cucumber, tomatoes, onion, red wine vinegar, 2 tablespoons of the oil, and the oregano in a bowl. Stir to combine, and let it sit for at least 10 minutes.
  3. In a mini food processor or blender, combine the feta cheese, 1/4 cup of water and the remaining 2 tablespoons of olive oil. Process until smooth. Add more water, if needed, to reach your desired consistency. Season to taste with pepper.
  4. Divide the lettuce among 6 large bowls. Top each with some of the warm quinoa, the chickpea mixture, and drizzle with the feta dressing. Top with some halved kalamata olives.

Notes

  • adapted from Food Network Magazine May 2015