Quinoa Greek Salad

Quinoa Greek Salad
AuthorAmy RD, LDNCategory, , , DifficultyBeginner

Quinoa Greek Salad

Yields8 Servings
Prep Time8 minsCook Time15 minsTotal Time23 mins
Salad Ingredients
 1 ½ cups Quinoa
 3 cups Water
 1 pt Cherry Tomatoes
 1 Cucumber
 ½ cup Kalamata Olives
 ½ cup Feta Cheese
Balsamic Dressing Ingredients
 ½ cup Olive Oil
 2 tsp Dijon Mustard
 ¼ cup Balsamic Vinegar
 ½ tsp Kosher Salt
 ¼ tsp Ground Black Pepper
For the quinoa and veggies
1

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.

2

Prep and slice veggies.

3

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.

4

Rinse your cherry tomatoes. Slice each tomato lengthwise (its prettier!). Place into bowl with cucumber.

5

Slice kalamata olives in half. Place into bowl with cucumber and tomato.

For the balsamic dressing
6

Into a small mixing bowl add all dressing ingredients. Whisk until the dressing is fully emulsified. Taste the dressing and adjust seasonings per your preference.

Putting the salad together
7

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.

8

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!

Ingredients

Salad Ingredients
 1 ½ cups Quinoa
 3 cups Water
 1 pt Cherry Tomatoes
 1 Cucumber
 ½ cup Kalamata Olives
 ½ cup Feta Cheese
Balsamic Dressing Ingredients
 ½ cup Olive Oil
 2 tsp Dijon Mustard
 ¼ cup Balsamic Vinegar
 ½ tsp Kosher Salt
 ¼ tsp Ground Black Pepper

Directions

For the quinoa and veggies
1

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.

2

Prep and slice veggies.

3

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.

4

Rinse your cherry tomatoes. Slice each tomato lengthwise (its prettier!). Place into bowl with cucumber.

5

Slice kalamata olives in half. Place into bowl with cucumber and tomato.

For the balsamic dressing
6

Into a small mixing bowl add all dressing ingredients. Whisk until the dressing is fully emulsified. Taste the dressing and adjust seasonings per your preference.

Putting the salad together
7

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.

8

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!

Quinoa Greek Salad
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Samantha
Samantha
9 months ago

Made this for a work potluck and it was so good! One of my coworkers commented “I was a little skeptical but this is delicious!” And she had seconds 🙂