Greek Quinoa Salad
User Reviews
4.6
Greek Quinoa Salad
Description
The Greek Quinoa Salad is made by cooking quinoa until tender and fluffy, then cooling it to room temperature. Fresh ingredients like halved grape tomatoes, chopped English cucumber, pitted kalamata olives, diced red onion, and crumbled feta cheese are combined with the quinoa. A dressing whisked from olive oil, red wine vinegar, fresh lemon juice, honey, minced garlic, Dijon mustard, oregano, salt, and pepper dresses the salad, adding brightness and a subtle sweetness balanced by acidity and herbs.
The salad offers a medley of textures, including the slight bite of the quinoa, crisp vegetables, and creamy feta, while the olives provide a briny accent. It's served chilled or at room temperature, making it suitable for warm weather or as a refreshing side alongside grilled dishes. It also suits vegetarian meals as a protein-containing grain salad.
Quinoa rinsing before cooking helps remove bitterness. The salad's components can be adjusted by seasoning to taste with salt and pepper after tossing with the dressing. Allowing the salad to rest briefly before serving helps flavors meld.
Ingredients
For the Salad:
- 2 cups water
- 1 cup quinoa
- Pinch salt
- 2 cups grape tomato halved
- 1 cucumber chopped, English variety
- 1/2 cup kalamata olives halved, pitted
- 1/3 cup red onion diced
- 1/2 cup feta cheese crumbled
- salt to taste, kosher salt and freshly ground
- black pepper to taste, kosher salt and freshly ground
For the dressing:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice fresh
- 1 teaspoon honey
- 1 clove garlic minced
- 1/4 teaspoon Dijon mustard
- 1 teaspoon oregano dried
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
- To make the dressing, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, mustard, and oregano in a small bowl. Season with salt and pepper, to taste.
- In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese. Drizzle the salad with dressing and toss to combine. Season with salt and pepper, to taste. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 11mg | 4% |
| Sodium | 325mg | 14% |
| Potassium | 284mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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