Quinoa Greek Salad

Healthy delicious Greek salad with quinoa, cherry tomatoes, cucumbers, red onion, kalamata olives, and feta cheese. So easy!
Ingredients

Main Course
  • 1 cup dry quinoa
  • 1 teaspoon salt
  • 2 cups diced cucumbers, seeded if the cucumbers are very seedy, and peeled if the cucumbers have thick peels
  • 1/3 cup finely diced red onion
  • 2 cups cherry or sungold tomatoes, halved
  • 2 Tbsp finely diced red bell pepper
  • 1/2 cup chopped, pitted kalamata olives
  • 1 Tbsp thinly sliced fresh mint
  • 1 1/2 teaspoon chopped fresh oregano
  • 2 Tbsp chopped fresh parsley
  • 1/4 cup high quality olive oil
  • 2 Tbsp red wine vinegar
  • 1 1/2 teaspoons salt
  • 1/2 cup crumbled feta cheese (omit for vegan option)

Dressing ingredients
  • 1 Tbsp plus 1 1/2 teaspoons rice vinegar (seasoned or unseasoned)
  • 1 Tbsp sugar
  • 1 Tbsp soy sauce
  • 1/2 clove peeled and minced garlic (about 1/2 teaspoon)
  • 1/4 teaspoon toasted sesame oil
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cayenne powder
  • 1/2 cup mayonnaise
Directions
  • Cook the quinoa: Cook quinoa in salted water (1 teaspoon salt for 2 cups water) according to quinoa box instructions. (Usually that means heating 1 cup of quinoa and 2 cups of water until simmering, then lowering the heat to low, covering and cooking for 15 minutes.) Remove from heat and fluff with a fork. To cool quickly, spread out cooked quinoa on a baking sheet.
  • Prep veggies and herbs: While the quinoa is cooking, prep the vegetables and herbs for the salad.
  • Toss with olive oil, vinegar, salt, feta: Place cooled quinoa, cucumbers, onions, tomato, bell pepper, olives, and herbs (mint, oregano, parsley) in a large bowl. Toss with olive oil to gently combine. Sprinkle with vinegar, salt, and crumbled feta cheese, and gently toss to combine. Serve immediately.  

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