Description

This Greek Quinoa Salad brings sunshine to your table with its vibrant colors and zesty flavors. The salty feta cheese perfectly complements the crisp English cucumbers and juicy cherry tomatoes, making it a nourishing yet gourmet treat for the whole family.

Ingredients

Scale

1 cup Quinoa (uncooked)
1 large English Cucumber (diced)
1 pint Cherry Tomatoes (halved)
1/4 cup Red Onion (finely minced)
1/2 cup Kalamata Olives (pitted)
1/2 cup Feta Cheese (crumbled)
1/4 cup Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
1 teaspoon Dried Oregano
Sea Salt and Black Pepper to taste

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Instructions

Rinse the quinoa thoroughly under cold water for at least thirty seconds in a fine-mesh strainer
Combine the rinsed quinoa with two cups of water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for fifteen minutes
Remove from heat and let sit covered for five minutes, then fluff with a fork and cool on a baking sheet
Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion, placing them in a large mixing bowl
In a small jar or bowl, whisk together olive oil, fresh lemon juice, dried oregano, salt, and pepper
Add cooled quinoa, olives, and feta to the vegetable bowl. Pour the dressing over the top
Toss the salad until ingredients are evenly coated and serve immediately or chill for an hour

Notes

For a vegan version, omit the feta cheese or use a plant-based alternative.

Quinoa can be swapped for couscous or farro if desired.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Lunch
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 285 kcal
Sugar: 3g
Sodium: 310mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 9g
Cholesterol: 12mg