Greek Quinoa Salad with Feta
This salad is a hit at potlucks and gatherings because it holds up so well. You can make it a few hours ahead (or even the night before), and the flavors only get better as they mingle in the fridge.
Equipment
- Medium saucepan
- Mixing Bowls
- Fine-Mesh Strainer
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Whisk or fork
- Salad tongs or big spoon
Ingredients
For the Salad:
- 1 cup uncooked quinoa or 3 cups cooked
- 1 ½ cups cherry tomatoes halved
- 1 large cucumber diced
- ½ red onion finely chopped
- 1 cup Kalamata olives pitted and halved
- ¾ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint optional
For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 tablespoon red wine vinegar
- 1 garlic clove minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
Step 1: Cook the Quinoa
- Rinse 1 cup of uncooked quinoa under cold water using a fine mesh strainer. This helps remove its natural bitter coating (called saponin).
- Add rinsed quinoa and 2 cups of water to a medium saucepan.
- Bring to a boil over medium-high heat, then reduce the heat to low, cover with a lid, and simmer for 15 minutes or until all the water is absorbed.
- Remove from heat and let it sit, covered, for 5 more minutes to steam.
- Fluff with a fork and let it cool completely before adding to the salad.
- Pro Tip: Spread the cooked quinoa out on a baking sheet or plate to help it cool faster and avoid a soggy salad.
Step 2: Prep the Veggies
- While the quinoa cools, chop your vegetables:
- Halve the cherry tomatoes.
- Dice the cucumber (no need to peel unless you prefer).
- Finely chop the red onion.
- Halve the olives.
- Chop the parsley and mint (if using).
- Pro Tip: If your red onion is strong, soak the chopped pieces in cold water for 5–10 minutes, then drain. It softens the bite.
Step 3: Make the Dressing
- In a small bowl or jar, combine:
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 minced garlic clove
- 1 teaspoon dried oregano
- A pinch of salt and black pepper
- Whisk until everything is well combined and the dressing looks slightly creamy.
- Pro Tip: Whisk the dressing just before pouring to keep the oil and acid from separating.
Step 4: Assemble the Salad
- In a large mixing bowl, combine the cooled quinoa with all your prepped veggies: tomatoes, cucumber, onion, olives, and herbs.
- Pour the dressing over the mixture and toss gently until everything is evenly coated.
- Add the crumbled feta last and fold it in gently so it stays chunky and doesn’t melt into the salad.
- Pro Tip: Taste and adjust seasoning here—sometimes a little extra lemon juice or salt brings it all to life.
Step 5: Chill or Serve
- You can serve it right away at room temperature or cover and refrigerate for at least 30 minutes to let the flavors develop.
- Give it a gentle stir before serving if it’s been chilled.
Notes
Nutritional Value (Per Serving):
- Calories: ~280–320 kcal
- Protein: ~8g
- Carbohydrates: ~28g
- Fat: ~17g
- Fiber: ~4g
- Sugar: ~3g
- Sodium: ~400mg