Making a greek quinoa salad should be on your to-do list. The flavors of fresh herbs, veggies and this tangy vinaigrette will amaze everyone!
Salads are popular during the summer months. This doesn’t mean there aren’t healthier choices that happen to be super tasty.
Bring in the Greek quinoa salad!
You get healthy quinoa grains with fresh tomatoes, olives, onions and some recipes even feature cucumbers. Then, bring them all together in a tangy vinaigrette dressing.
What more could you want?
This Greek quinoa salad is not only refreshing but thanks to the quinoa it’s filling as well.
Keep reading and let’s talk about how to make this, trust it’s easy.
How To Make Greek Quinoa Salad
Check off these ingredients first
- Quinoa
- Olives
- Tomato
- Red onion
- Parsley
- Feta cheese
- Olive oil
- Dried oregano
- Lemon
- Apple cider vinegar
- Salt & black pepper
Helpful tips before starting
- When it comes to the olives and tomatoes choose your favorite. In this recipe I used kalamata olives and grape tomatoes. However, cherry tomatoes are a great choice due to being slightly more sweet.
- This is a great recipe to make ahead. With time the quinoa will soak up all the flavors of the dressing and the flavors will concentrate even more.
Making the quinoa salad
- To start, prepare the quinoa.
- While waiting for the quinoa prep the other ingredients. Making the dressing, add oil into a small bowl or measuring cup. Chop parsley then measure out 1/4 cup. Add chopped parsley and dried oregano into the oil. Then, squeeze two lemons, add in apple cider vinegar then lastly salt and black pepper. You will still need to taste for salt later but this is a start.
- Now, halve the tomatoes and dice the red onion.
- When quinoa is done, add all the prepped ingredients into a large bowl. Top off with the dressing and mix in the crumbled feta cheese. Taste for salt.
- You can serve immediately or make ahead and serve later. If the quinoa is still warm when preparing the salad the grains will soak up even more flavor from the vinaigrette.
Storing the leftovers
This recipe stores well in the refrigerator of up to 4 days depending on the freshness of the ingredients to start. The first day or two the Greek quinoa salad will taste the best when the flavors really have worked together. This is not a recipe to be frozen.
What to serve with Greek quinoa salad
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Greek Quinoa Salad
Ingredients
Dressing
- 1/2 cup olive oil
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 2 lemon, squeezed
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Salad
- 1 cup quinoa, dry
- 1 pint cherry tomatoes, halved
- 1 pint kalamata olives, halved
- 1/2 medium red onion, diced
- 1 cup feta cheese, crumbled
Instructions
- To start, prepare the quinoa according to package directions
- While waiting for the quinoa prep the other ingredients. Making the dressing, add oil into a small bowl or measuring cup. Chop parsley then measure out 1/4 cup. Add chopped parsley and dried oregano into the oil. Then, squeeze two lemons, add in apple cider vinegar then lastly salt and black pepper. You will still need to taste for salt later but this is a start.
- Now, halve the tomatoes and dice the red onion.
- When quinoa is done, add all the prepped ingredients into a large bowl. Top off with the dressing and mix in the crumbled feta cheese. Taste for salt.
- You can serve immediately or make ahead and serve later. If the quinoa is still warm when preparing the salad the grains will soak up even more flavor from the vinaigrette.