Greek Quinoa Salad Recipe

Name: Greek Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 1/4 teaspoon dried oregano; 1 garlic clove, smashed and finely chopped into a paste; kosher salt; fresh ground black pepper; 1/4 cup extra-virgin olive oil; 1 cup quinoa; kosher salt; fresh ground black pepper; 2 cups grape tomatoes, halved (red and yellow); 1 cup kalamata olive, pitted; 2 green onions, thinly sliced (green and pale green parts); 2 pickled cherry peppers, diced; 1 small red onion, halved and thinly sliced; 1/2 English cucumber, cut into small dice; feta cheese, for sprinkling

Servings: persons

3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
1 garlic clove, smashed and finely chopped into a paste
kosher salt
fresh ground black pepper
1/4 cup extra-virgin olive oil
1 cup quinoa
kosher salt
fresh ground black pepper
2 cups grape tomatoes, halved (red and yellow)
1 cup kalamata olive, pitted
2 green onions, thinly sliced (green and pale green parts)
2 pickled cherry peppers, diced
1 small red onion, halved and thinly sliced
1/2 English cucumber, cut into small dice
feta cheese, for sprinkling

1
Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil just until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
2
Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa with salted water and cook about 15 minutes; drain any remaining water that has not been absorbed.
3
Transfer quinoa to a bowl, fluff with a fork and let it sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
4
Just before serving, transfer to a platter and sprinkle feta cheese on top.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1/4 teaspoon dried oregano, 1 garlic clove, smashed and finely chopped into a paste, and more.

Yes, Greek Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Quinoa Salad

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