Greek Quinoa Salad Recipe

Greek Quinoa Salad Recipe

Feel free to get creative with the mix-ins and swap out any you don't like, or bulk up this quinoa salad by adding avocado, grilled chicken, chickpeas, or anything that sounds good!

Course Salad

Cuisine Greek, Mediterranean

Keyword Greek quinoa salad

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 269kcal

Ingredients

For the Greek Dressing:

½ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For the Salad:

4 Persian cucumbers, halved lengthwise and cut into ½-inch cubes
1 pint cherry tomatoes, halved
1 green bell pepper, seeded and cut into ¾-inch pieces
½ pound feta cheese, roughly cubed
¼ medium red onion, slivered
1 cup pitted kalamata olives, halved
¼ cup chopped Italian flat leaf parsley
¼ cup chopped mint
1 cup cooked quinoa

Instructions

In a jar with a fitted lid, add ½ cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Shake well, taste, and adjust seasoning if needed.
In a large bowl, add 4 Persian cucumbers (chopped), 1 pint tomatoes (valved), 1 green bell pepper (chopped), ½ pound cubed feta cheese, ¼ cup sliced red onion, and 1 cup piltted kalamata olives. Pour ¾ of the dressing over and toss to mix. Add ¼ cup chopped parsley, ¼ cup chopped mint, and 1 cup cooked quinoa. Add the rest of the dressing and toss again, then taste for seasoning. Serve at room temperature.

Nutrition