Greek Quinoa Salad
Total Time
25 mins
Prep Time
5 mins
Cook Time
20 mins
Rating
4.63 out of 5 stars
(128)
Ingredients
6
- 2 cups water
- 1 cup quinoa
- Pinch of salt
- 2 cups grape tomatoes, halved
- 1 English cucumber, chopped
- 1/2 cup pitted kalamata olives, halved
- 1/3 cup diced red onion
- 1/2 cup crumbled feta cheese
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/4 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Kosher salt and black pepper, to taste
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Preparation
Step 1
Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
Step 2
To make the dressing, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, mustard, and oregano in a small bowl. Season with salt and pepper, to taste.
Step 3
In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese. Drizzle the salad with dressing and toss to combine. Season with salt and pepper, to taste. Enjoy!
Step 4
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Chef's notes
The salad is perfect for summer months when garden tomatoes and cucumbers are plentiful.
Pair with watermelon salad for a complete summer meal.
