Greek Quinoa Salad Recipe

Greek Quinoa Salad in large white serving bowl.

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This delicious Greek Quinoa Salad is loaded with cherry tomatoes, cucumbers, onions, Kalamata olives, feta, and topped with a homemade vinaigrette dressing.

Prep Time5

Cook Time15

Total Time20

Course: Salad

Cuisine: American

Servings:

Calories: 164kcal

Author: Judy Wilson

Ingredients

½ cup dry quinoa
1 cup water
1 cup cherry or grape tomatoes sliced
1 cup English cucumbers sliced
¼ cup red onion diced
⅓ cup kalamata olives sliced
⅓ cup crumbled feta cheese

Salad Dressing Ingredients

2 Tablespoons extra virgin olive oil
2 Tablespoons red wine vinegar
1 Tablespoons lemon juice
⅛ teaspoon salt

Instructions

Thoroughly rinse the quinoa in a fine mesh strainer under cold running water.
In a saucepan add quinoa and water. Cover and simmer over medium heat until quinoa is tender. About 15 minutes.
Remove lid from quinoa, and let cool. To speed the cooling process, spread it out in a thinner layer in a wide salad bowl or on cookie sheet.
Combine cooled quinoa with tomatoes, cucumber, red onion, olives, and feta cheese.
Make the dressing by combining olive oil, vinegar, lemon juice, and salt in bowl. Drizzle over salad and toss to coat.

Notes

Store salad in an airtight container in the refrigerator for up to 3 days.

Once the quinoa is done make sure you allow it time to cool. Otherwise, it will wilt your vegetables. You can spread the quinoa into a thin layer to help it cool quickly.

Nutrition