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Quinoa Greek Salad
Quinoa Greek Salad
- Total Time: 25 minutes
- Yield: 8 Servings
- Diet: Gluten Free
Description
One of my most popular recipes! Quinoa Greek Salad is a great side dish, lunch and excellent to bring to potlucks!
Ingredients
Salad Ingredients
- 1 1/2 cups Quinoa
- 3 cups Water
- 1 pt Cherry Tomatoes
- 1 Cucumber
- 1/2 cup Kalamata Olives
- 1/2 cup Feta Cheese
Balsamic Dressing Ingredients
- 1/2 cup Olive Oil
- 2 tsp Dijon Mustard
- 1/4 cup Balsamic Vinegar
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
Instructions
For the quinoa and veggies
- Rinse the 1 1/2 cups quinoa in a fine mesh strainer. In a medium saucepan, heat 3 cups of water over high heat. Add the rinsed quinoa. Bring quinoa and water to a boil then reduce heat to low and simmer for 15 minutes. The quinoa is done cooking when all the water is absorbed and it is light and fluffy.
- Prep and slice veggies.
-
Peel cucumber and slice off the ends. Cut the cucumber in half lengthwise. Using a small spoon scoop out the seeds. Next, slice each half lengthwise into 1/2 inch long sections. Then stack your long sections together to dice into 1/2 inch dice. Place diced cucumber into a large bowl.
-
Rinse your cherry tomatoes. Slice each tomato lengthwise (its prettier!). Place into bowl with cucumber.
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Slice kalamata olives in half. Place into bowl with cucumber and tomato.
For the balsamic dressing
- Into a small mixing bowl or mason jar add all dressing ingredients. Whisk until the dressing is fully emulsified. Taste the dressing and adjust seasonings per your preference
Putting the salad together
- Once the quinoa has finished cooking add 3/4 of the dressing to the hot quinoa and stir to mix well. This will allow the quinoa to really absorb the dressing.
Place the quinoa into the refrigerator for at least 1 hour. - Once the quinoa has cooled, place it into a large bowl. Add the cucumber, cherry tomatoes and kalamata olives. Next add the feta and mix together, taking care not to smash your tomatoes. Add the remaining 1/4 of the dressing and mix together. Place the salad back into the refrigerator for 1 more hour. Serve chilled, enjoy!
- Prep Time: 10
- Cook Time: 15
- Category: Salad, Mediterranean, Lunch, Sides
- Cuisine: Greek
Nutrition
- Serving Size: 1
- Calories: 173
- Sugar: 3g
- Sodium: 392mg
- Fat: 11g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
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