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Greek Quinoa Salad

Greek Quinoa Salad

Greek Quinoa Salad – A fresh and flavorful mix of quinoa, crisp cucumbers, juicy tomatoes, olives, tangy feta cheese, and red onion, all tossed in a simple homemade Greek vinaigrette. Perfect as a light lunch, healthy side dish, or easy meal prep option.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6

Ingredients
  

For the Salad:

  • 2 cups water
  • 1 cup quinoa
  • Pinch of salt
  • 2 cups grape tomatoes halved
  • 1 English cucumber chopped
  • ½ cup pitted kalamata olives halved
  • ⅓ cup diced red onion
  • ½ cup crumbled feta cheese
  • Kosher salt and freshly ground black pepper to taste

For the dressing:

  • ⅓ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1 clove garlic minced
  • ¼ teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Kosher salt and black pepper to taste

Instructions
 

  • Cook the quinoa. Place the quinoa in a fine-mesh strainer and rinse it thoroughly under cold running water. Transfer to a medium saucepan along with the water and a pinch of salt. Bring to a boil over medium heat and let it boil for 5 minutes. Reduce the heat to low, cover, and simmer for about 15 minutes until all the water has been absorbed. Take it off the heat, fluff with a fork, and allow it to cool completely to room temperature before assembling.
  • Make the dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, fresh lemon juice, honey, minced garlic, Dijon mustard, and dried oregano until well combined. Taste and adjust salt and pepper as needed.
  • Assemble the salad. In a large mixing bowl, combine the cooled quinoa, halved grape tomatoes, chopped cucumber, kalamata olives, red onion, and crumbled feta. Pour the dressing over the top and toss everything together until evenly coated. Taste, adjust seasoning, and serve!

Notes

 
  • Rinse the quinoa before cooking — this removes the natural bitter coating called saponin
  • Let the quinoa cool fully before mixing so it doesn’t wilt the vegetables or melt the feta
  • Chop all vegetables into similar bite-sized pieces for balanced, even forkfuls
  • Taste and adjust the dressing before adding — a little more lemon or honey can make a big difference
  • Add the feta last and toss gently to keep it from crumbling too much
 

Nutrition Facts

 
  • Calories: 279 kcal
  • Carbohydrates: 24 g
  • Protein: 6 g
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 11 g
  • Cholesterol: 11 mg
  • Sodium: 325 mg
  • Potassium: 284 mg
  • Fiber: 3 g
  • Sugar: 3 g
  • Vitamin A: 207 IU
  • Vitamin C: 4 mg
  • Calcium: 101 mg
  • Iron: 2 mg