Print
greek quinoa salad

Greek Quinoa Salad


  • Author: Megan
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 6 - 8 servings 1x
  • Diet: Vegetarian

Description

A simple, delicious Greek Quinoa Salad loaded with fresh ingredients. It’s tossed in a light dressing made of lemon, olive oil and red wine vinegar. This is a quick and easy recipe that can also be made ahead of time or for a tasty meal prep.


Scale

Ingredients

  • 1 cup white quinoa, uncooked
  • 2 cups water
  • 2 1/2 cups cherry tomatoes, halved
  • 1 can (15 oz) chickpeas, drained & rinsed
  • 1 1/2 cups cucumber, thinly chopped
  • 3/4 cup red onion, diced
  • 1 1/2 cup flat leaf parsley, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup black olives (or Kalamata olives), sliced into rings
  • Salt & pepper to taste

For the dressing:

  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1/4 tsp garlic powder

Instructions

  1. Rinse your quinoa in a fine mesh colander and add it to the 2 cups of water in a medium saucepan over medium high heat. Once boiling, turn down the heat to low, cover the pan with a lid and let simmer for about 15 minutes, until the water has ben absorbed. Remove the pan from the heat and let it sit for 5 minutes with the lid still on.
  2. In a large bowl, add the remaining ingredients for the salad: tomatoes, chickpeas, cucumber, red onion, parsley, feta cheese, and olives.
  3. In a small bowl, whisk together the ingredients for the dressing: olive oil, lemon juice, red wine vinegar, and garlic powder.
  4. Once the quinoa is cooled, add it to the large bowl and pour in the dressing. Stir gently to combine. Season with salt & pepper to taste. For best flavor, chill your salad in the fridge for 10 – 15 minutes before serving.

Notes

Note: save a handful of feta cheese and parsley to sprinkle on top of your salad just before serving.

  • Cuisine: Greek