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Greek quinoa salad

Greek Quinoa Salad

Greek Quinoa Salad - made with quinoa, cucumbers, red onion, tomatoes, olives, feta, and homemade delicious greek vinaigrette. It’s fresh, delicious, and the perfect side dish for your next party or make it to enjoy for lunches all week.
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Course: Salad, salad recipe, Side Dish
Cuisine: American, greek
Keyword: greek quinoa salad, quinoa salad
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 10 people
Calories: 302kcal

Equipment

  • Small pot
  • Small and large mixing bowls
  • 16-ounce mason jars
  • Large Salad Bowl
  • Mesh strainer
  • Meal prep containers

Ingredients

  • 1 cup dry quinoa
  • 1 ½ vegetable broth can use chicken broth or water
  • 4 cups cherry tomatoes (this comes to about one quart) cut the tomatoes in half.
  • 1/3 cup chopped pitted greek olives
  • 5-6 mini cucumbers (also called persian cucumbers) cut into half moons
  • ½ red onion chopped
  • 1 15-ounce can chickpeas drained and rinses
  • 1 cup crumbled feta cheese

Greek Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic grated
  • 2 tablespoons lemon juice
  • 2/3 teaspoons pure honey
  • 2 teaspoons oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Start by making the quinoa. First, soak the quinoa in a small bowl of water for a minute. As it soaks, give it a couple of stirs until the water becomes slightly cloudy. Then pour the quinoa into a mesh strainer and rinse under cold running water. 
  • Place the quinoa into a small pot and pour in the vegetable broth. Cover and bring to a boil, reduce heat to a simmer, and cook for 15 minutes or until water is absorbed.
  • Remove from the heat and let it sit covered for 5 minutes, then fluff with a fork. Cool the quinoa before tossing it with the other salad ingredients.
  • Put together the greek salad dressing. In a 16-ounce mason jar (or medium bowl), pour in the olive oil, red wine vinegar, garlic, lemon juice, oregano, and honey. Shake vigorously or whisk together. Set the dressing aside.
  • In a large mixing or salad bowl, add the quinoa, tomatoes, cucumbers, red onion, olives, and feta cheese and mix. 
  • Pour the dressing over the top and toss to coat evenly—season with salt and pepper. 
  • Serve immediately or cover and refrigerate for up to 4-5 days. Please note if you’re making this salad ahead of time for a party, I recommend adding half the dressing the day before the party and the rest of it right before you serve it.

Notes

How to Store the Recipe
Meal prep for the week.
Quinoa Greek Salad is a delicious salad to make for lunches during the week. Prepare the salad on Sunday and then either portion it out into individual meal prep containers or place it into a large covered container in the fridge for up to 5 days. As the salad sits, it does soak up a lot of the dressing, so I recommend saving some of the dressing to add to the salad before eating it during the week.
Other make-ahead options.
Another meal prep option is to prepare the quinoa and dressing ahead of time. When you’re ready to make the salad, mix with the rest of the ingredients and serve.

Nutrition

Serving: 1cup | Calories: 302kcal | Carbohydrates: 31g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 365mg | Fiber: 5g | Sugar: 5g