Why make this recipe
This Greek Quinoa Salad is fresh, healthy, and easy. It has bright vegetables, simple dressing, and protein from quinoa. You can make it fast and eat it cold or at room temperature. If you like a different pasta-style salad, try our Caesar pasta salad for another idea.
Introduction
This salad mixes cooked quinoa with cucumber, cherry tomatoes, red onion, bell pepper, parsley, and a light dressing. It is good for lunch, a side dish, or meal prep. The flavors are clean and simple, and you can add feta if you like.
How to make Greek Quinoa Salad
- Rinse the quinoa under cold water. In a saucepan, combine the quinoa and water, and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
- Allow the quinoa to cool.
- In a large bowl, combine the cooled quinoa, cucumber, cherry tomatoes, red onion, bell pepper, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the quinoa salad and toss to combine.
- If desired, add the feta cheese on top before serving.
- Serve chilled or at room temperature, and enjoy!
Ingredients :
1 cup quinoa, 2 cups water, 1 cucumber, diced, 1 cup cherry tomatoes, halved, 1/2 red onion, diced, 1 bell pepper, diced, 1/4 cup fresh parsley, chopped, 1/4 cup feta cheese (optional), 2 tablespoons olive oil, 1 tablespoon red wine vinegar, Salt and pepper to taste
Directions :
- Rinse the quinoa under cold water. In a saucepan, combine the quinoa and water, and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
- Allow the quinoa to cool.
- In a large bowl, combine the cooled quinoa, cucumber, cherry tomatoes, red onion, bell pepper, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the quinoa salad and toss to combine.
- If desired, add the feta cheese on top before serving.
- Serve chilled or at room temperature, and enjoy!
How to serve Greek Quinoa Salad
Serve this salad chilled or at room temperature. It works well as a main for a light meal or as a side with grilled meat or fish. Add extra feta or a squeeze of lemon before serving if you want more tang.
How to store Greek Quinoa Salad
Place the salad in an airtight container and store it in the fridge. It will keep well for 3 to 4 days. Keep any extra feta or dressing separate if you want the salad to stay firmer longer.
Tips to make Greek Quinoa Salad
- Rinse the quinoa well to remove any bitter coating.
- Let the quinoa cool fully before mixing to avoid soggy vegetables.
- Dice vegetables evenly for a good mix in every bite.
- Taste the dressing and adjust salt and pepper to your liking.
- For meal prep, store in single-serve containers. For a simple side idea, see the carrot raisin salad.
Variation
- Make it vegan by skipping the feta.
- Add olives or capers for more briny flavor.
- Swap red wine vinegar for lemon juice for a brighter taste.
- Add cooked chickpeas for more protein.
FAQs
Q: Can I use instant quinoa?
A: Yes. Follow the package directions for cooking time and use the same ratio of cooked quinoa in the salad.
Q: Can I make this ahead?
A: Yes. The salad keeps 3 to 4 days in the fridge. Add feta just before serving if you want to keep it fresh.
Q: Is this gluten free?
A: Yes. Quinoa is naturally gluten free. Check other ingredients if you have strict needs.
Q: Can I use different vegetables?
A: Yes. Use what you like or have on hand, such as diced zucchini or radishes.
Conclusion
For another fresh take on Greek quinoa salad, try a recipe from Two Peas & Their Pod: a fresh Greek quinoa salad recipe from Two Peas & Their Pod. If you want a quick 25-minute version with feta, see a 25-minute Greek quinoa salad with feta from Clean & Delicious.
Greek Quinoa Salad
Ingredients
Main ingredients
- 1 cup quinoa Rinse well to remove any bitter coating.
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1 bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese (optional) Add just before serving for freshness.
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar Can be substituted with lemon juice.
- Salt and pepper to taste Adjust as needed.
Instructions
Preparation
- Rinse the quinoa under cold water.
- In a saucepan, combine the quinoa and water, and bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
- Allow the quinoa to cool.
- In a large bowl, combine the cooled quinoa, cucumber, cherry tomatoes, red onion, bell pepper, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the quinoa salad and toss to combine.
- If desired, add the feta cheese on top before serving.
Serving
- Serve chilled or at room temperature.