Description
This Greek Quinoa Salad is a vibrant, nutritious blend of fluffy quinoa, fresh vegetables, tangy feta, and olives, tossed in a zesty lemon-olive oil dressing. It’s a refreshing, light, and wholesome salad perfect for a quick lunch or a healthy side dish, packed with Mediterranean flavors and easy to prepare in just 30 minutes.
Ingredients
Scale
Grains
- 1 cup quinoa, rinsed
- 2 cups water
Vegetables
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Dairy & Olives
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Cook Quinoa: In a pot, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat.
- Simmer Quinoa: Once boiling, reduce heat to low, cover the pot, and let it simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender.
- Cool Quinoa: Remove the pot from heat and let the quinoa cool to room temperature, which prevents the salad from becoming soggy.
- Prepare Vegetables: In a large bowl, combine the diced cucumber, bell pepper, halved cherry tomatoes, finely chopped red onion, crumbled feta cheese, sliced olives, and chopped parsley.
- Add Quinoa: Stir the cooled quinoa into the vegetable mixture, distributing evenly.
- Dress the Salad: Drizzle olive oil and lemon juice over the salad. Season with salt and freshly ground pepper according to your taste preferences.
- Toss to Combine: Gently toss all the ingredients to ensure the dressing coats the quinoa and vegetables uniformly.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld and serve chilled for a fresh and delightful taste.
Notes
- Rinsing quinoa removes its natural bitterness and improves flavor.
- You can substitute feta cheese with a vegan cheese alternative to make it dairy-free.
- For added protein, consider mixing in chickpeas or grilled chicken.
- This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep.
- Feel free to add a sprinkle of oregano or mint for extra Mediterranean flair.
