Greek Quinoa Salad
Greek quinoa salad with fresh veggies, feta, and a delicious vinaigrette is the perfect summer meal! And it can be on your plate in less than half an hour.
Ingredients
For the Dressing
- ⅓ cup olive oil
- ½ lemon juiced
- 2 tablespoon red wine vinegar
- ¼ teaspoon sugar
- ½ teaspoon basil dried
- 1 teaspoon oregano dried
- ½ teaspoon parsley dried
- ¼ teaspoon salt or to taste
- 10-15 grinds black pepper or to taste
For the Salad
- 1.25 cups quinoa (measured uncooked)
- ½ large cucumber diced
- ½ large red bell pepper diced
- ½ large green bell pepper diced
- ⅓ cup red onion diced
- 1 cup cherry tomatoes halved
- 1 cup feta cheese crumbled
Instructions
- Cook quinoa* according to package directions. Set aside and let cool.
- While your quinoa cooks, set out a large mixing bowl. In the bowl, add olive oil, red wine vinegar, and the juice of half a lemon. Mix. Add basil, oregano, parsley, sugar, salt, and pepper. Whisk well to combine.
- Dice your vegetables and add them to the bowl with the dressing. Add the crumbled feta. Stir to combine.
- Add the quinoa to the dressing and vegetables once it's cooled down to room temperature. Stir everything well to make sure all ingredients are incorporated.
- Serve immediately, or keep in the fridge and eat within one week (serve cold).
Notes
- This greek quinoa salad makes GREAT leftovers.
- If you're serving this as a main course, it should serve about four people. For a side dish, it will make at least six servings.
- I peel my cucumber before dicing it, but it's up to you if you want to keep the skins on.
- Feel free to multiply or divide the ingredients to change the amount you make.
- I cook 1.25 cups of quinoa in two cups of water. I combine the quinoa and water, and let it come to a boil. Then, I reduce the heat to low and let it simmer for about 15 minutes, or until all the water is absorbed. Then, I fluff it with a fork and let it sit and come to room temperature.
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