Craving a mouthwatering dish that transports you straight to the sun-drenched Greek islands without hours of preparation? Get ready to fall in love with the most refreshing and effortless salad that will revolutionize your meal prep! This Easy Greek Quinoa Salad is not just a recipe—it's a culinary adventure that combines protein-packed quinoa, crisp vegetables, and tangy feta in a symphony of flavors that will make your taste buds dance with joy.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, pitted and sliced
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Remove quinoa from heat and let it cool completely at room temperature, fluffing with a fork occasionally to release steam.
- While quinoa is cooling, prepare vegetables: halve cherry tomatoes, dice cucumber, and finely chop red onion.
- In a large mixing bowl, combine cooled quinoa, tomatoes, cucumber, red onion, crumbled feta cheese, and sliced olives.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to create the dressing.
- Pour dressing over the quinoa and vegetable mixture, gently tossing to ensure even coating.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Garnish with additional fresh herbs like parsley or mint if desired, and serve chilled.
Tips
- Rinse quinoa thoroughly to remove the natural bitter coating called saponin, which can affect the taste of your salad.
- Allow quinoa to cool completely before mixing with other ingredients to prevent wilting of vegetables and maintain crisp textures.
- For maximum flavor, let the salad rest in the refrigerator for at least 30 minutes before serving. This allows the dressing to marinate the ingredients and intensify the taste.
- Use fresh, high-quality ingredients—especially extra virgin olive oil and good feta cheese—to elevate the overall flavor profile.
- Feel free to customize by adding fresh herbs like mint or parsley for an extra burst of freshness.
- This salad keeps well in the refrigerator for 2-3 days, making it perfect for meal prep and quick lunches.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 10g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 15mg
