Greek Quinoa Salad
User Reviews
5
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Prep Time
17 mins
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Cook Time
13 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
256 kcal
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Cuisine
Mediterranean, American
Greek Quinoa Salad
Description
This salad begins by rinsing and toasting dry quinoa to remove excess water and enhance nuttiness, then simmering it until fluffy. Once cooled and seasoned, the quinoa is combined with diced tomatoes, red bell pepper, peeled and diced cucumber, crumbled feta, minced red onion, and optional fresh parsley.
The dressing, made from lemon juice, extra virgin olive oil, apple cider vinegar, garlic, dried oregano, salt, and pepper, adds a bright, tangy contrast to the vegetables and cheese. The salad can be served immediately or chilled to meld flavors further.
Greek Quinoa Salad suits a variety of meals as a side or vegetarian option. It preserves the vibrant textures of fresh ingredients and the hearty bite of quinoa. The recipe yields four side portions or two larger bowls, convenient for meal prep or shared servings.
Nutrition estimates provided with the recipe help manage dietary planning, considering the inclusion of dressing and feta cheese.
Ingredients
- ½ cup quinoa dry
- ¾ cup water
- salt to taste
- black pepper to taste
- 1 can chickpeas (15 oz) drained and rinsed
- 1 cup tomato chopped
- 1 cup red bell pepper diced
- 1 cup English cucumber diced and peeled
- ½ cup feta cheese skip if vegan, crumbled
- ¼-⅓ cup red onion minced
- 2-4 TBSP parsley optional but tasty!, fresh chopped
LEMONY GREEK DRESSING
- 1 lemon , juiced
- 3 TBSP extra virgin olive oil
- 1 tsp apple cider vinegar (or red wine vinegar)
- 1 clove garlic , smashed and minced
- ¼ tsp dried oregano leaves
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
- While the quinoa cooks, chop all your veggies and make the dressing.
- To make the salad dressing, whisk together all the ingredients in a small bowl or add to a mason jar (with a tight fitting lid) and shake well.
- Combine cooled quinoa with chopped veggies, optional parsley, and dressing. Mix well. Top with crumbled feta and enjoy!
- You can dive in right away or chill before serving. I love it both ways! If meal prepping, pop it in the fridge and dive in when your'e ready. The dressing will soak into the salad and amplify the flavor even more. Enjoy!
Notes
- This recipe yields approximately 4 side salad servings or 2 large quinoa bowls.
- Nutrition facts are estimated and can be adjusted based on ingredient variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 447mg | 19% |
| Potassium | 398mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1343IU | 27% |
| Vitamin C | 68mg | 76% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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