Greek Quinoa Salad
This light and refreshing quinoa salad is dressed to perfection with briny olives, sweet tomatoes, salty feta, and a Homemade Greek Dressing.
Servings: 8
Ingredients
For Quinoa
- 1 cup dried quinoa
- 2 cups water or broth
For the Quinoa Salad
- 1 large roasted red pepper diced
- ¼ cup chopped kalamata olives
- 1 large English cucumber diced
- ½ cup chopped tomatoes
- ½ cup artichoke hearts chopped
- ½ cup chopped fresh parsley
- ½ cup feta cheese optional
For the Greek Dressing
- 2 tablespoons red wine vinegar
- 4 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 clove garlic minced
- ½ teaspoon pepper
- 1 tablespoon capers
Instructions
Prepare Quinoa
- Combine rinsed quinoa with water or broth in a medium saucepan. Bring the mixture to a boil. Place a lid on the pot and reduce the heat to medium-low, then simmer for 15 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork. Alternatively, use my Instant Pot Quinoa recipe.
Quinoa Salad
- While the quinoa is cooling, prepare the dressing by placing red wine vinegar, extra virgin olive oil, kosher salt, oregano, minced garlic, pepper, and capers into a blender or food processor and blending until the capers are broken down and well combined.
- Once the quinoa has cooled slightly (about 10 minutes), pour half the dressing over the cooked quinoa and allow it to cool to room temperature.
- Once the quinoa has reached room temperature, add the remaining dressing, roasted red peppers, Kalamata olives, diced cucumber, chopped tomatoes, artichoke hearts, fresh parsley, and feta cheese. Toss together until everything is well distributed.
- Cover and refrigerate for 30 minutes, allowing the flavors to come together.
Notes
Quinoa: 1 cup of dried quinoa yields 3 cups of cooked quinoa. Feel free to use 3 cups of cooked quinoa in place of starting this recipe with dried quinoa.
Cucumber: If you choose to use a regular cucumber over an English cucumber, be sure to peel your cucumber and de-seed it before adding it to the salad.
Tomatoes: If you use vine-ripened or Roma tomatoes, de-seed before adding the salad as well.
Storage: You can store Greek Quinoa Salad in the refrigerator in an airtight container for up to 5 days.
Nutrition
Calories: 156kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 471mg | Potassium: 209mg | Fiber: 2g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 4.6mg | Calcium: 25mg | Iron: 1.3mg
