Greek Quinoa Salad (Print View)
Colorful Greek quinoa with tomatoes, cucumber, olives, feta and lemon-oregano dressing—ready in 35 minutes.
# What You Need:
→ Salad Base
01 - 1 cup uncooked quinoa
02 - 2 cups water
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/3 cup red onion, finely chopped
07 - 1/2 cup Kalamata olives, pitted and halved
08 - 1/2 cup crumbled feta cheese
09 - 1/4 cup fresh parsley, chopped
10 - 1/4 cup fresh mint, chopped (optional)
→ Lemon Herb Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon red wine vinegar
14 - 1 clove garlic, minced
15 - 1 teaspoon dried oregano
16 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Rinse quinoa thoroughly under cold running water to remove its natural bitter coating. Bring 2 cups of water to a rolling boil in a small saucepan. Add the rinsed quinoa, reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is fully absorbed. Remove from heat, fluff gently with a fork, and allow to cool completely to room temperature.
02 - In a large mixing bowl, combine the cooled quinoa with halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, halved Kalamata olives, crumbled feta cheese, chopped fresh parsley, and mint if desired. Toss gently to distribute all ingredients evenly.
03 - In a small bowl or mason jar, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, and dried oregano. Season with salt and freshly ground black pepper to taste. Continue whisking until the dressing is well emulsified and uniform in consistency.
04 - Pour the prepared dressing over the assembled salad ingredients. Toss gently but thoroughly, ensuring every component is evenly coated without crushing the delicate vegetables or crumbling the feta excessively.
05 - Refrigerate the dressed salad for at least 15 minutes before serving to allow the flavors to meld and develop. Serve cold or at room temperature for the best taste experience.
# Expert Hints:
01 -
- It tastes even better the next day, which means you can stop stress cooking right before guests arrive.
- The lemon oregano dressing soaks into the quinoa and transforms it from bland grain into something you will want to eat standing over the counter.
02 -
- Skipping the quinoa rinse will leave a soapy bitter taste that no amount of dressing can fix.
- Letting the salad rest overnight in the fridge transforms it into an entirely different and superior dish.
03 -
- Cook the quinoa a day ahead and refrigerate it uncovered so it dries out slightly and absorbs the dressing like a sponge instead of turning gummy.
- Crumble the feta in big uneven pieces rather than tiny uniform crumbs because those random salty chunks are what make people go back for seconds.