Greek Quinoa Salad

Bright, fresh, and bursting with Mediterranean flavors, this Greek Quinoa Salad is your new go-to for a healthy and satisfying dish. Packed with protein-rich quinoa, crunchy cucumbers, juicy cherry tomatoes, tangy kalamata olives, and creamy crumbled feta cheese, every bite is a delightful balance of textures and flavors. A zesty dressing made with lemon juice, extra virgin olive oil, red wine vinegar, and a hint of oregano ties it all together, making it the perfect side dish or light main course. Ready in just 30 minutes, this gluten-free and vegetarian salad is ideal for meal prep, summer gatherings, or nourishing weeknight dinners. Serve it chilled or at room temperature for a refreshing taste of Greece!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup (uncooked) quinoa
• 2 cups water
• 1 large (diced) cucumber
• 1.5 cups (halved) cherry tomatoes
• 0.5 medium (finely chopped) red onion
• 0.5 cup (sliced) kalamata olives
• 0.75 cup (crumbled) feta cheese
• 0.25 cup (chopped) parsley
• 2 tablespoons lemon juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 0.5 teaspoon (adjust to taste) salt
• 0.25 teaspoon (adjust to taste) black pepper

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitterness.

Step 2

In a medium-sized saucepan, combine the quinoa and water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and let it simmer for about 12-15 minutes, or until the quinoa has absorbed all the water and is tender. Remove from heat and let it cool completely.

Step 4

While the quinoa is cooling, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and slice the kalamata olives.

Step 5

In a large mixing bowl, combine the cooked and cooled quinoa, cucumber, cherry tomatoes, red onion, olives, and parsley.

Step 6

In a small bowl, whisk together the lemon juice, olive oil, red wine vinegar, dried oregano, salt, and black pepper to make the dressing.

Step 7

Pour the dressing over the quinoa salad and toss gently to combine, ensuring all ingredients are evenly coated.

Step 8

Fold in the crumbled feta cheese, being careful not to crush it too much.

Step 9

Taste the salad and adjust the seasoning with additional salt or pepper if needed.

Step 10

Serve immediately as a refreshing side or main dish, or refrigerate for up to 3 days to let the flavors meld even further.

Nutrition Facts

Serving size	1687.7 grams (1687.7g)

Amount per serving	% Daily Value*
Calories	1672

Total Fat 109.30g	140%
Saturated Fat 25.00g	125%
Polyunsaturated Fat 0.80g
Cholesterol 100mg	33%
Sodium 5121mg	223%
Total Carbohydrate 135.20g	49%
Dietary Fiber 14.30g	51%
Total Sugars 16.20g
Protein 45.60g	91%

Vitamin D 18IU	90%
Calcium 858mg	66%
Iron 13mg	71%
Potassium 1551mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 10.7%

Carbs: 31.7%