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 Tbsp 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 Tbsp chopped fresh parsley
  • 1/4 cup high quality olive oil
  • 2 Tbsp 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.

 

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Comments

  • April Holland

    I tried this salad for the first time and it was AMAZING. I was thinking as a vegetarian what I’ve been missing out on. I followed the recipe to the T, except for using Roma tomatoes. Truly delicious and will make again!

  • Cindy Kluth

    on the package Bulgur & Red Quinoa there are instructions for the pilaf method or pasta method.
    The greek-style red quinoa & bulgur recipe, which method do I use?

    • Elise Bauer

      Not sure, my recipe is for quinoa, not bulgur. I wouldn’t use a rice pilaf recipe though, as you don’t need to brown the quinoa, just cook it in a normal way.

  • Judu

    Just made this for meatless Monday! We added fresh mushrooms to help hubby get past the “meatless” part. It is scrumptious and I imagine it will be even better tomorrow after the flavors have marinated overnight. Thank you Elise for your inspiring recipes & stories.

    • Elise Bauer

      I’m so glad you liked it Judu! Great idea to add the mushrooms.

  • Julia

    This combines my love of Greek salad and quinoa! Next time, I think I must double the recipe so it lasts more than one day. Thank you for this recipe!

  • Peter Salmon

    As written, the recipe calls for 1/2 of a kalamata olive. I assume it should be 1/2 cup?

  • Bonnie Baker Lippincott

    Greek Salad always looks so good, but I cannot eat cucumbers. (bad gas and pain, I can’t eat the “burpless” ones either). Any suggestions on an alternative?

    • Elise Bauer

      Hi Bonnie

      Try zucchini that has been quartered lengthwise and then sliced crosswise.

      • Bonnie Baker Lippincott

        Thanks! Great idea. I never thought of that. I love zucchini.