Description
This Greek Quinoa Salad delivers a massive flavor punch with salty feta, crunchy cucumbers, and zesty lemon in under 30 minutes, perfect for busy professionals.
Ingredients
1 cup Uncooked Quinoa
2 cups Water or Vegetable Broth
1 large English Cucumber, diced
1 pint Cherry Tomatoes, halved
1/2 medium Red Onion, finely diced
1/2 cup Kalamata Olives, pitted and sliced
1/2 cup Feta Cheese, crumbled
1/4 cup Fresh Parsley, chopped
1/4 cup Extra Virgin Olive Oil
2 tablespoons Lemon Juice, freshly squeezed
1 tablespoon Red Wine Vinegar
1 teaspoon Dried Oregano
Salt and Black Pepper to taste
Instructions
- Combine the rinsed quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed
- Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and spread it out to cool
- While the quinoa simmers, dice the cucumber, halve the cherry tomatoes, and mince the red onion. Chop the parsley and slice the olives
- In a small jar or bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper
- In a large bowl, combine the cooled quinoa, vegetables, olives, and feta. Pour the dressing over and toss to combine
- Taste and adjust seasoning with more salt or lemon if necessary. Serve immediately or refrigerate for later
Notes
Rinse quinoa to remove saponins and avoid a bitter taste.
Soak red onions in cold water for 5 minutes if too harsh.
Best if served slightly warm for better dressing absorption.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 10 mg