Why You’ll Love This Recipe
This Greek quinoa salad is perfect for anyone looking to enjoy a healthy and flavorful meal. The quinoa provides a hearty base, while the vegetables like cucumbers, tomatoes, and red onion give it a refreshing crunch. Kalamata olives and crumbled feta cheese add a briny depth, and the Greek vinaigrette brings everything together with a tangy lemony finish. It’s a great make-ahead salad that holds up well in the fridge, making it perfect for meal prep or a picnic.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
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
Directions
-
Rinse the quinoa under cold water. Add the quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Lower the heat and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and fluff with a fork. Let the quinoa cool to room temperature.
-
For the dressing, whisk together the olive oil, red wine vinegar, lemon juice, honey, garlic, mustard, and oregano in a small bowl. Season with salt and pepper, to taste.
-
In a large bowl, combine the cooled quinoa with the tomatoes, cucumber, olives, red onion, and feta cheese. Drizzle the salad with the dressing and toss to combine. Season with salt and pepper, to taste. Enjoy!
Servings and Timing
- Servings: 6
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Variations
- Add Protein: Toss in grilled chicken, shrimp, or chickpeas for extra protein.
- Vegan: Skip the feta cheese or replace it with a dairy-free alternative to make the salad vegan.
- Add Avocado: For a creamy texture, add sliced avocado to the salad.
Storage/Reheating
Store any leftover salad in an airtight container in the fridge for up to 3 days. The salad may soften slightly, but the flavors will continue to meld together. No reheating is necessary; this salad is best served cold or at room temperature.
FAQs
1. Can I make this salad ahead of time?
Yes! This salad is great for meal prep. Just store the dressing separately and toss it with the salad right before serving.
2. Can I substitute quinoa with another grain?
Yes! You can use farro, couscous, or bulgur wheat as a substitute for quinoa.
3. How long can I store the Greek quinoa salad?
The salad will last in the refrigerator for up to 3 days. However, it's best to add the dressing right before serving to prevent the salad from becoming too soggy.
4. Can I use store-bought dressing instead of making my own?
Yes, you can use a store-bought Greek vinaigrette dressing if you're short on time.
5. What can I serve this salad with?
This salad pairs well with grilled meats, like chicken or steak, and also works as a side dish for Mediterranean meals.
6. Can I make this salad spicy?
If you like a little heat, you can add some red pepper flakes to the dressing for a spicy kick.
7. Can I freeze this salad?
Freezing is not recommended due to the texture of the vegetables. However, the quinoa can be frozen separately and used later.
8. Can I add other vegetables?
Absolutely! Feel free to add or substitute any vegetables you like, such as bell peppers or zucchini.
9. Is this salad gluten-free?
Yes, quinoa is naturally gluten-free, so this salad is a great gluten-free option.
10. Can I add nuts to this salad?
Yes, you can add some toasted pine nuts or walnuts for added crunch and flavor.
Conclusion
This Greek quinoa salad is a delicious and refreshing dish that's full of vibrant flavors and healthy ingredients. Whether you're looking for a light lunch, side dish, or a make-ahead meal for the week, this recipe delivers on taste and nutrition. With its bright flavors, crisp textures, and simple preparation, it's a perfect addition to your salad rotation.
Greek Quinoa Salad
This Greek quinoa salad is a refreshing and nutritious dish, packed with protein-rich quinoa, crunchy vegetables, briny olives, creamy feta, and a zesty homemade Greek vinaigrette. Perfect for meal prep, picnics, or a light lunch, this salad brings a burst of Mediterranean flavors in every bite. Try this easy, gluten-free salad for a healthy and vibrant meal option.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad, Mediterranean
- Method: Stovetop
- Cuisine: Greek, Mediterranean
- Diet: Gluten Free
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
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil over medium heat and cook for 5 minutes.
- Reduce heat and simmer for 15 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and let the quinoa cool to room temperature.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, Dijon mustard, and dried oregano. Season with salt and pepper to taste.
- In a large bowl, combine the cooled quinoa with grape tomatoes, cucumber, kalamata olives, red onion, and crumbled feta cheese.
- Drizzle the Greek vinaigrette dressing over the salad and toss to combine. Adjust seasoning with salt and pepper.
- Serve chilled or at room temperature. Enjoy!
Notes
- For added protein, consider tossing in grilled chicken, shrimp, or chickpeas.
- Vegan option: Omit feta cheese or substitute with a dairy-free alternative.
- Store leftovers in an airtight container in the fridge for up to 3 days. Best served cold or at room temperature.
