Greek Tomato-Feta Quinoa Salad Recipe

Name: Greek Tomato-Feta Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Water; 1 cup Quinoa; 1/4 cups Extra Virgin Olive Oil; 2 Tablespoons Freshly Squeezed Lemon Juice; 2 Tablespoons Water; 2 teaspoons Honey; 2 teaspoons Dried Oregano; Salt And Freshly Ground Black Pepper; 1/2 Orange Bell Pepper, Diced; 1/2 Cucumber, Diced; 1/2 cups Feta Cheese Crumbles; 3 Tablespoons Fresh Chives, Chopped; 3 Tablespoons Fresh Parsley, Chopped; 1 cup Cherry Tomatoes, Sliced

Servings: persons

2 cups Water
1 cup Quinoa
1/4 cups Extra Virgin Olive Oil
2 Tablespoons Freshly Squeezed Lemon Juice
2 Tablespoons Water
2 teaspoons Honey
2 teaspoons Dried Oregano
Salt And Freshly Ground Black Pepper
1/2 Orange Bell Pepper, Diced
1/2 Cucumber, Diced
1/2 cups Feta Cheese Crumbles
3 Tablespoons Fresh Chives, Chopped
3 Tablespoons Fresh Parsley, Chopped
1 cup Cherry Tomatoes, Sliced

1
Bring the water to a boil in a saucepan, and season with salt. When it hits a boil, add the quinoa and reduce heat to a simmer. Cover the pan and cook until the water has absorbed, about 10-12 minutes. The quinoa is cooked when the spiral germ becomes visible around the grains. Remove from heat when done.
2
Meanwhile, prepare the lemon vinaigrette. In a bowl, whisk together the extra virgin olive oil, lemon juice, water, honey, and dried oregano until thoroughly combined. Season with salt and pepper and whisk again.
3
In a large container, add the cooked quinoa, diced pepper, diced cucumber, feta, chopped chives, chopped parsley, and the lemon vinaigrette. Stir until well combined. Carefully fold in tomatoes.
4
Serve at room temperature or store in an airtight container in the fridge and serve chilled.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 cups Water, 1 cup Quinoa, 1/4 cups Extra Virgin Olive Oil, 2 Tablespoons Freshly Squeezed Lemon Juice, and more.

Yes, Greek Tomato-Feta 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.

That's it — enjoy your meal!

Greek Tomato-Feta Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions