Greek Quinoa Salad (Printable Version)
Protein-rich quinoa with tomatoes, cucumber, Kalamata olives and feta, tossed in lemon-oregano dressing; chill before serving.
# Ingredient List:
→ Salad Base
01 - 1 cup uncooked quinoa
02 - 2 cups water
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/3 cup red onion, finely chopped
07 - 1/2 cup Kalamata olives, pitted and halved
08 - 1/2 cup crumbled feta cheese
09 - 1/4 cup fresh parsley, chopped
10 - 1/4 cup fresh mint, chopped (optional)
→ Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon red wine vinegar
14 - 1 clove garlic, minced
15 - 1 teaspoon dried oregano
16 - Salt and freshly ground black pepper, to taste
# How to Make:
01 - Rinse quinoa thoroughly under cold running water to remove its natural bitter coating. Bring 2 cups of water to a boil in a small saucepan, add the quinoa, then reduce heat to low. Cover and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork and set aside to cool completely.
02 - While the quinoa cools, halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and pit and halve the Kalamata olives.
03 - In a large mixing bowl, toss together the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, crumbled feta cheese, chopped parsley, and mint if using.
04 - In a small bowl or mason jar, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper until the mixture is well emulsified.
05 - Pour the dressing over the salad and toss gently to coat evenly. Refrigerate for at least 15 minutes before serving to allow the flavors to meld together.
# Expert Tips:
01 -
- Quinoa soaks up the dressing like a sponge, so every single bite is packed with flavor instead of leaving you with a puddle at the bottom of the bowl.
- It holds up beautifully in the fridge for days, which means you can make it on Sunday and still be excited about it on Wednesday.
02 -
- Warm quinoa will melt the feta into a cloudy mess and wilt the herbs, so patience during the cooling step genuinely affects the final result.
- The dressing tastes excessively tart on its own but mellows considerably once it meets the quinoa and vegetables, so trust the recipe and do not add more oil.
03 -
- Toast the dry quinoa in a dry skillet for two minutes before cooking to add a subtle nutty depth that makes people wonder what your secret is.
- Dress the salad while the quinoa is still slightly warm so it absorbs maximum flavor, then add the feta and herbs only after everything has cooled completely.