Greek Quinoa Salad

Name: Greek Quinoa Salad
Prep time: 17 min
Cook time: 13 min
Total time: 30 min
Yield: 4 servings
Ingredients: ½ cup dry quinoa; ¾ cup water; salt and pepper; 1 can chickpeas; 1 cup chopped tomatoes; 1 cup diced red bell pepper; 1 cup diced + peeled English cucumber; ½ cup crumbled feta; ¼-⅓ cup minced red onion; 2-4 TBSP fresh chopped parsley; 1 lemon; 3 TBSP extra virgin olive oil; 1 tsp apple cider vinegar; 1 clove garlic; ¼ tsp dried oregano leaves; ¼ tsp salt; ¼ tsp black pepper

User Reviews

5.0

36 reviews

Excellent

Prep Time
17 mins
Cook Time
17 mins
Total Time
30 mins
Servings
4 servings
Calories
256 kcal
Course
Side Dish, Salad
Cuisine
Mediterranean, American

Greek Quinoa Salad

Reese Morris

Report

This healthy Greek Quinoa Salad is an easy make-ahead vegetarian side dish that is ready to rock your plate!

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

½ cup dry quinoa
¾ cup water
salt and pepper to taste
1 can chickpeas (15 oz) drained and rinsed
1 cup chopped tomatoes
1 cup diced red bell pepper
1 cup diced + peeled English cucumber
½ cup crumbled feta (skip if vegan)
¼-⅓ cup minced red onion
2-4 TBSP fresh chopped parsley (optional but tasty!)

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

Add to Shopping List

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

Recipe yields 4 side salads or 2 large quinoa bowls.
Nutrition Facts below are estimated for salad with dressing using an online recipe nutrition calculator. Adjust as needed and enjoy

Nutrition Information

Show Details

Calories 256kcal (13%) Carbohydrates 23g (8%) Protein 7g (14%) Fat 16g (25%) Saturated Fat 4g (20%) Cholesterol 17mg (6%) Sodium 447mg (19%) Potassium 398mg (11%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 1343IU (27%) Vitamin C 68mg (76%) Calcium 135mg (14%) Iron 2mg (11%)

Nutrition 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%