Hey friends!
Are you in the mood for a fresh and healthy dish? I’ve got just the thing for you!
Today, I’m excited to share my Greek quinoa salad recipe.
It’s packed with flavor, colorful veggies, and, of course, that yummy feta cheese.
Perfect for lunch, dinner, or even meal prep for the week!
Let’s dive in and whip up this tasty salad together!
Ingredient Substitutions
Quinoa can be replaced with bulgur wheat or couscous for a similar texture and nutritional profile. These alternatives cook faster than quinoa and provide a comparable base for the salad. Adjust cooking times and water ratios according to package instructions. For a low-carb option, cauliflower rice can be used, though it will change the texture and nutritional content of the dish. Feta cheese can be substituted with crumbled goat cheese or dairy-free alternatives like tofu feta for those avoiding dairy. These options provide a similar tangy flavor and crumbly texture. Kalamata olives can be replaced with green olives or capers for a different but complementary briny flavor. If avoiding olives altogether, try adding chopped artichoke hearts or sun-dried tomatoes to maintain the Mediterranean flavor profile of the dish.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 30-35 g
- Fat: 85-95 g
- Carbohydrates: 110-120 g
Ingredients
For the quinoa:
- 1 cup quinoa
- 1.5 cups water
- pinch of salt
For the dressing:
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- black pepper
- 1 tsp dried oregano
- salt
- 1/4 cup olive oil (I use extra virgin for better flavor)
- 1 tsp honey
- 1 garlic clove (freshly minced for best flavor)
For the salad:
- 1.5 cups Kalamata olives (pitted and halved)
- 1.5 cups English cucumber (diced into 1/2-inch pieces)
- 1 red onion (thinly sliced)
- 1.5 cups grape tomatoes (halved lengthwise)
- 1/2 cup crumbled feta cheese (I prefer Athenos traditional feta)
Step 1: Cook the Quinoa
Start by rinsing 1 cup of quinoa in a proper strainer under cold water until the water runs clear.
This helps remove the natural bitterness.
In a pot, combine the rinsed quinoa with 1.5 cups of water and a pinch of salt.
Bring the pot to a boil, then lower the heat to a simmer, cover, and cook for 15 to 20 minutes until the quinoa is tender.
Once cooked, fluff the quinoa with a fork and allow it to cool completely.
Step 2: Prepare the Dressing
In a small bowl, mix together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 minced clove of garlic, 1 tablespoon of lemon juice, 1 teaspoon of oregano, 1 teaspoon of honey, and salt and pepper to taste.
Whisk everything until the dressing is well combined and set aside for later.
Step 3: Prepare the Vegetables
Dice 1.5 cups of English cucumber, using a spoon to remove the seeds, then cut it into half-moon shapes.
Halve 1.5 cups of grape tomatoes and 1.5 cups of pitted Kalamata olives, adding them to a large mixing bowl.
Thinly slice a red onion, trimming the stem to help separate the slices, and add it to the bowl with the other vegetables.
Step 4: Combine Salad Ingredients
Transfer the cooled quinoa to the bowl containing the prepared vegetables.
Crumble 1/2 cup of feta cheese into the bowl.
Drizzle the salad dressing you prepared earlier over the quinoa and vegetable mixture.
Step 5: Mix and Season
Using your hands or a large spoon, gently mix all the ingredients together in the bowl until they are well combined.
Taste the salad and adjust the seasoning with additional salt and pepper if needed to suit your preference.
Step 6: Serve the Greek Quinoa Salad
Once the salad is well mixed and seasoned, serve and enjoy your refreshing Greek quinoa salad.
It’s perfect as a light meal or a vibrant side dish!
