Greek Quinoa Salad
This light and refreshing quinoa saladis 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 stove top cooking
- 1 cup water or broth for Instant Pot cooking
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
Stovetop Quinoa Instructions
- Combine 1 cup dried quinoa with 2 cups 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 and simmer for 15 minutes. Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.
Instant Pot Quinoa
- Combine 1 cup dried quinoa and1 cup water or broth in the inner pot of the instant pot. Cook on high pressure for 1 minute. Allow the pressure to release naturally on its own for at least 10 minutes. Open the pressure cooker and fluff with a fork.
Quinoa Salad
- While the quinoa is cooling, prepare the dressing by placing the 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, and 1 tablespoon capers into a blender or food processor and blending until the capers are broken down and well combined.
- Once the quinoa is 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, pour the remaining salad dressing over the quinoa. Add in the 1 large roasted red pepper (diced), ¼ cup chopped kalamata olives1 large English cucumber (diced), ½ cup chopped tomatoes, ½ cup artichoke hearts, ½ cup chopped fresh parsley, and ½ cup 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
