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Quinoa Greek Salad

Created by: Howcan Team

Ingredients

1 cup quinoa, rinsed
2 cups water
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1/2 cup crumbled feta cheese
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, sliced Kalamata olives, crumbled feta cheese, chopped red onion, and fresh parsley.
In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 3 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and salt and pepper to taste.
Pour the vinaigrette over the quinoa mixture and toss to coat evenly.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled and enjoy!

Quinoa Greek Salad is a modern twist on the classic Greek salad, incorporating the ancient grain quinoa for added protein and texture. This dish originated in the health-conscious culinary world, where chefs sought to create a nutritious and satisfying salad option. The combination of crisp cucumbers, juicy tomatoes, briny olives, tangy feta cheese, and a zesty lemon vinaigrette perfectly complements the nutty flavor of quinoa. This salad has gained popularity in Mediterranean-inspired restaurants and health food cafes, particularly in regions with a focus on fresh, local ingredients. For the best version of this dish, look for ripe, flavorful tomatoes and high-quality feta cheese. Some chefs also add fresh herbs like mint or dill for an extra burst of flavor.

30 min

320 calories

Instructions

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, sliced Kalamata olives, crumbled feta cheese, chopped red onion, and fresh parsley.
In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 3 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and salt and pepper to taste.
Pour the vinaigrette over the quinoa mixture and toss to coat evenly.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled and enjoy!