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Greek Quinoa Salad

Greek Quinoa Salad Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 cup dry quinoa, rinsed
  • 1 English cucumber
  • 1 cup cherry tomatoes
  • ½ cup pitted Kalamata olives
  • ½ small red onion
  • 1 cup crumbled feta cheese
  • ⅓ cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper

Method
 

  1. Bring a pot of salted water to a boil, add the rinsed quinoa, and simmer for 12–15 minutes until tender. Drain, fluff, and spread on a plate to cool.
  2. Halve the cherry tomatoes, slice the olives, fine-dice the red onion, and cut the cucumber into bite-sized chunks.
  3. Whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper until cloudy.
  4. Toss the cooled quinoa with the vegetables and dressing, fold in most of the feta, and sprinkle the rest on top. Serve right away or chill for 30 minutes.

Notes

If you already have cooked quinoa on hand, skip Step 1 and use about 3 cups of cooled quinoa. The salad tastes even better after an hour in the fridge, so it is ideal for making ahead. If feta is added well in advance, it will soften into the dressing, which is still delicious but gives a creamier texture.