Quinoa Greek Salad

The quinoa takes about 15 minutes to cook and 10 minutes to cool. While the quinoa is cooking, prep the vegetables and herbs for this recipe.

  • Cook time: 25 minutes
  • Yield: Serves 4

Ingredients

  • 1 cup dry quinoa
  • 1 teaspoon salt
  • 2 cups diced cucumbers, seeded if the cucumbers are very seedy, and peeled if the cucumbers have thick peels
  • 1/3 cup finely diced red onion
  • 2 cups cherry or sungold tomatoes, halved
  • 2 tablespoons finely diced red bell pepper
  • 1/2 cup chopped, pitted kalamata olives
  • 1 Tbsp thinly sliced fresh mint
  • 1 1/2 teaspoon chopped fresh oregano
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup high quality extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons salt
  • 1/2 cup crumbled feta cheese (omit for vegan option)

Method

1 Cook the quinoa: Cook quinoa in salted water (1 teaspoon salt for 2 cups water) according to quinoa box instructions. (Usually that means heating 1 cup of quinoa and 2 cups of water until simmering, then lowering the heat to low, covering and cooking for 15 minutes.)

Remove from heat and fluff with a fork. To cool quickly, spread out cooked quinoa on a baking sheet.

2 Prep veggies and herbs: While the quinoa is cooking, prep the vegetables and herbs for the salad.

3 Toss with olive oil, vinegar, salt, feta: Place cooled quinoa, cucumbers, onions, tomato, bell pepper, olives, and herbs (mint, oregano, parsley) in a large bowl.

Toss with olive oil to gently combine.

Sprinkle with vinegar, salt, and crumbled feta cheese, and gently toss to combine.

Serve immediately.