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–+ servings
mediterranean quinoa salad with feta

Greek Salad With Quinoa

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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Greek
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 medium mixing bowl
  • 1 large salad bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 small whisk
  • 1 measuring cup
  • 3 Measuring spoons

Ingredients
  

  • 1 cup quinoa raw rinsed
  • 2 cup water cold
  • 1 teaspoon salt divided
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber diced
  • 1 small red onion finely sliced
  • 1 green bell pepper diced
  • 1/2 cup Kalamata olives pitted and halved
  • 3/4 cup feta cheese crumbled
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoon fresh parsley chopped
  • 2 tablespoon fresh mint chopped optional

Instructions
 

  • Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear.
  • Add the rinsed quinoa, water, and 1/2 teaspoon salt to a medium saucepan and bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover the saucepan, and simmer for 12–15 minutes until the water is absorbed and the quinoa is tender.
  • Remove the saucepan from the heat, keep it covered, and let the quinoa rest for 5 minutes.
  • Fluff the quinoa gently with a fork and spread it in a thin layer in a mixing bowl to cool for about 10 minutes.
  • While the quinoa cools, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber and bell pepper, and finely slicing the red onion.
  • Add the cherry tomatoes, cucumber, bell pepper, red onion, and Kalamata olives to a large salad bowl.
  • In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, remaining 1/2 teaspoon salt, oregano, and black pepper until emulsified.
  • Add the cooled quinoa to the large salad bowl with the vegetables and pour the dressing over the mixture.
  • Toss the salad gently with a wooden spoon until the quinoa and vegetables are evenly coated with the dressing.
  • Sprinkle the crumbled feta cheese, chopped parsley, and mint (if using) over the salad and toss lightly once more.
  • Let the salad rest for 5 minutes to allow the flavors to meld before serving.

Notes

For best flavor, make sure the quinoa is only slightly warm or fully cooled before adding the feta so it doesn’t melt, and taste the salad after adding the cheese before adjusting salt because feta and olives are naturally salty. You can prepare the quinoa ahead of time and refrigerate it to speed up assembly, and if serving later, keep the dressing separate and mix it in just before eating to maintain crisp vegetables. This salad is very flexible: add chickpeas for extra protein, swap herbs to your liking, or use a mix of colored bell peppers for more sweetness and color. If raw onion is too sharp, briefly soak the slices in cold water, then drain and pat dry before adding them.
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