This Quinoa Greek Salad recipe has all of the classically delicious flavors of a Greek salad, but with quinoa added to the mix! I love Greek salads – loads of veggies, tangy, salty, refreshing. Mm Mm Mmm. While I’m not typically a big fan of quinoa (more on that in a moment), it actually compliments the Greek flavors really well. The quinoa helps “bind” the veggies together on your fork. It also soaks up that yummy oil/vinegar/oregano dressing and enhances those flavors. Finally, it makes the dish beautifully filling, in a light and feel-good way! It can easily be the main dish of any meal, and the leftovers make a perfect lunch portion!

Benefits of Quinoa

If you don’t like quinoa, THIS is the recipe for you!!! (um, of course, if you do like quinoa, you’ll definitely love it too … duh.) I mentioned on Facebook a few months ago that I’m not a fan of quinoa. *GASP* I know, I know, I hear all of you quinoa-lovers out there rolling your eyes at how small-minded my palate must be. It really isn’t that I don’t like it; I just don’t do like it. I mean, come on: It tastes like nothing. It has a strange texture. And it’s very hyped in today’s food culture. I’m just not a big fan.

With that being said, I want to be a fan! At least, I want to want to be a fan. Quinoa has some great potential (just no flavor; bwahahaha). It’s got some noteworthy nutritional value: 5g of protein and 10% daily iron per 1/2 cup serving. Plus, a smidge of Vitamin C & Calcium!! It is really easy to make, relatively inexpensive, and isn’t found in everything else we eat. You know, like corn derivatives and soy! All in all, it’s good stuff. At least, in theory. And in this recipe, it’s good stuff even in your mouth!

This recipe was adapted from Two Peas & Their Pod.

Quinoa Greek Salad

In my earnest effort to like quinoa, I keep testing recipes and hoping for the best. Some friends of ours brought this recipe to a get-together at our house awhile back, and I LOVED it. I’ve made it several times since, and it gets rave reviews every time! My husband even fought me for the last of the leftovers we had today!! (I made it for a church gathering last night.)

Use up those fresh tomatoes and cucumbers from your garden in this easy summer meal! Or take it along to a pot-luck or friend’s house (think: pool party!). It can be made up to a day or two in advance and will only get better! It can also easily (so, so easily) be doubled or tripled for larger crowds! And any leftovers are sure to not go to waste …

Husband: MINE!

Me: No MINE!

Kids: I want some!

Are you a quinoa fan? If so, leave me a comment with your favorite quinoa dish!!! Seriously – tell me what it is so I can make it and try it and love it … and be cool like you.

Quinoa Greek Salad

The tangy, salty, fresh flavor of everyone's favorite greek salad is enhanced with the addition of protein-rich quinoa, making it a great gluten-free meal or ideal side dish for those fresh-from-the-garden veggies! This dish is perfect for get-togethers & can be made up to 24 hrs prior. Easily doubles or triples for larger crowds.

5 from 4 votes

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Course: Salad, Side Dish, Snack

Cuisine: American, Greek, Mediterranean

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 200kcal

Ingredients

1 c. Quinoa
2 c. Water
1 c. Grape Tomatoes, quartered into wedges
1 c. Cucumber, peeled & diced
⅓ c. Kalamata Olives, pitted & halved
⅓ c. Feta Cheese, crumbled
¼ c. Red Onion, thinly sliced & roughly chopped
Salt & Pepper

For the Dressing:

¼ c. Extra Virgin Olive Oil
3 tbsp Red Wine Vinegar
1 tsp dried Oregano

Instructions

Place quinoa into a strainer & rinse under cold water until it runs clear, about a minute. Pour rinsed quinoa & 2 cups water into medium saucepan. Bring to a boil & cook for 5 minutes. Reduce heat, cover, & simmer for additional 15 minutes. Remove from heat, fluff with a fork, & allow to cool to room tempterature.
In a medium bowl, combine cucumber, tomatoes, olives, red onion, & feta. Season with a pinch of salt & dash of pepper. Add quinoa & carefully fold with a large spoon until well mixed.
To make the dressing, combine olive oil, vinegar, & oregano in a small bowl & mix vigorously with a fork. Pour over quinoa & veggies & stir. Season with additional salt & pepper, to taste.
Cover & refrigerate 2 – 24 hrs before serving.

Notes

I usually slice up my veggies & allow them to merry in the fridge for an hour or two while my quinoa cooks & cools, this allows the flavor to be even better distributed when you combine it all.