Greek Quinoa Salad (Printable)
Vibrant Greek quinoa with tomatoes, cucumber, olives, feta and lemon-oregano dressing, served chilled.
# What You’ll Need:
→ 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
# Directions:
01 - Rinse quinoa thoroughly under cold running water to remove its natural bitter coating. In a small saucepan, bring 2 cups of water to a rolling boil. Add the quinoa, reduce heat to low, cover with a lid, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork and set aside to cool completely.
02 - In a large mixing bowl, toss together the cooled quinoa, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, halved Kalamata olives, crumbled feta cheese, chopped parsley, and mint if desired.
03 - 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 freshly ground black pepper until the dressing is smooth and well emulsified.
04 - Pour the prepared dressing over the quinoa salad and toss gently until all ingredients are evenly coated.
05 - Refrigerate the salad for at least 15 minutes before serving to allow the flavors to develop and meld together. Serve cold or at room temperature.
# Expert Suggestions:
01 -
- The lemon oregano dressing seeps into every crevice of the quinoa, making each bite explode with Mediterranean flavor without being heavy.
- It holds up beautifully in the fridge for days, which means you can make it on Sunday and still enjoy it on Wednesday without any texture loss.
02 -
- Skipping the rinse on quinoa is the fastest way to make the whole salad taste oddly bitter and soapy, no matter how good your dressing is.
- Letting the salad rest in the fridge for a full hour instead of the minimum fifteen minutes transforms it from good to genuinely memorable, because the quinoa acts like a sponge for the dressing.
03 -
- Crumble the feta in larger pieces rather than tiny crumbs, because those creamy chunks scattered through the salad create the best surprise bites.
- Toasting the quinoa in a dry pan for two minutes before adding water adds a subtle nutty depth that most people will notice without being able to identify, which is exactly the kind of detail that makes people ask for the recipe.