Greek Quinoa Salad

  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

3 tablespoons freshly squeezed lemon juice

1 tablespoon red wine vinegar

1/4 teaspoon dried oregano 

1 clove garlic, smashed and finely chopped to a paste

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1/4 cup extra-virgin olive oil

1 cup quinoa

Kosher salt and pepper 

Kosher salt and pepper

2 cups red and yellow grape tomatoes, halved

1 cup pitted kalamata olives

2 green onions (green and pale green part), thinly sliced 

2 pickled cherry peppers, diced

1 small red onion, halved and thinly sliced

1/2 English cucumber, cut into small dice

Feta, for sprinkling

Directions

  1. Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld. 
  2. Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes. 
  3. Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor. 
  4. Just before serving, transfer to a platter and sprinkle feta on top.

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