Greek Quinoa Salad Recipe

Name: Greek Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups quinoa rinsed; kosher salt; 15 ounces chickpeas drained and rinsed; 1/2 seedless cucumber chopped; 3 plum large, or 5 campari tomatoes, chopped; 1/2 red onion thinly sliced; 3 tablespoons red wine vinegar; 3 tablespoons EVOO; 1 tablespoon fresh oregano finely chopped, plus more for topping; freshly ground pepper; 1/4 cup crumbled feta cheese about 2 oz; 1 head romaine lettuce chopped; 1/4 cup pitted kalamata olives halved

Servings: persons

1 1/4 cups quinoa rinsed
kosher salt
15 ounces chickpeas drained and rinsed
1/2 seedless cucumber chopped
3 plum large, or 5 campari tomatoes, chopped
1/2 red onion thinly sliced
3 tablespoons red wine vinegar
3 tablespoons EVOO
1 tablespoon fresh oregano finely chopped, plus more for topping
freshly ground pepper
1/4 cup crumbled feta cheese about 2 oz
1 head romaine lettuce chopped
1/4 cup pitted kalamata olives halved

1
Bring 1 3/4 cups water, the quinoa and a pinch of salt to a boil in a medium saucepan. Reduce the heat to medium low; cover and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and fluff with a fork; let cool slightly.
2
Meanwhile, toss the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil and the oregano in a large bowl; season with salt and pepper and let sit 10 minutes.
3
Pulse the feta, 2 tablespoons water and the remaining 1 tablespoon olive oil in a mini food processor until smooth, adding up to 1 tablespoon water, if needed; season with salt and pepper.
4
Divide the lettuce among bowls; top with the warm quinoa, the chickpea mixture and olives. Drizzle with the feta dressing and sprinkle with oregano.

265

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 13 ingredients. The key ingredients include: 1 1/4 cups quinoa rinsed, kosher salt, 15 ounces chickpeas drained and rinsed, 1/2 seedless cucumber chopped, 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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