Description
Greek Quinoa Salad is a refreshing and vibrant dish that brings the flavors of the Mediterranean to your table. Bursting with crisp cucumbers, juicy tomatoes, and tangy feta cheese, this salad is not only delicious but also healthy. Perfect for a light lunch or as a side at your next BBQ, it’s easy to make and can be customized with seasonal ingredients. This colorful salad will delight your taste buds and impress your guests.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely sliced
- ¾ cup crumbled feta cheese
- ½ cup pitted Kalamata olives, halved
- ¼ cup fresh parsley or mint, chopped
- Juice of 1 lemon
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. In a medium saucepan, combine rinsed quinoa and water. Bring to a boil over medium heat then reduce heat to low, cover tightly, and simmer for about 15 minutes until water is absorbed.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork and spread on a baking sheet to cool completely.
- While quinoa cools, prepare vegetables: dice cucumber, halve cherry tomatoes, and finely slice red onion.
- In a large bowl, combine cooled quinoa with cucumber, tomatoes, onion, feta cheese, olives, and herbs. Toss gently.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over salad and toss again.
- Allow salad to sit for at least 30 minutes before serving for flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 3g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg