Quinoa Greek Salad

5 from 4 votes

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.

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

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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.

Nutrition