The Ultimate Greek Quinoa SaladVeg
This healthy, delicious Greek Quinoa Salad is the ultimate go-to recipe. With a Mediterranean twist, this dish takes just 25 minutes to assemble and is perfect for meal prep. It features a refreshing mix of cooked quinoa, crunchy English cucumber, red onion, grape tomatoes, Kalamata olives, protein-packed garbanzo beans, and salty feta cheese. Everything is tossed in a bright, light homemade lemon-oregano vinaigrette. It's a fresh, vibrant side or vegetarian main.
Ingredients
Salad Base:
1 no. Cucumber (chopped)
2 cups Tomato (chopped)
1 cup Dry Quinoa
1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed
1 cup Red Onion
1 cup Kalamata Olive (sliced)
1 cup Feta Cheese
Vinaigrette Dressing:
1 tsp Oregano
1 cup Lemon Juice
2 tbsp Red Wine Vinegar
1 large clove (or two small) garlic, crushed
1/2 teaspoon of Dijon mustard
1 cup Olive oil
1 tsp Sea Salt
1 tsp Black Pepper
Instructions
Step 1— Prepare the Quinoa
1
Rinse the dry quinoa under cold water using a fine-mesh strainer until the water runs clear and no bubbles appear.
2
Combine the rinsed quinoa with water (using a 2:1 ratio) and a pinch of salt in a saucepan.
3
Bring to a boil over high heat, then reduce to a simmer and cover.
4
Cook until the water is absorbed (about 12–15 minutes). You will see a small white germ ring appear on the seeds when they are done.
5
Remove from heat and keep the lid on for an additional 5–10 minutes to allow the quinoa to become light and fluffy. Let it cool to room temperature.
Step 2— Prepare the Salad Ingredients
1
Quarter and slice the English cucumber into bite-sized pieces.
2
Finely dice the red onion.
3
Cut the grape tomatoes into halves or quarters, ensuring they are bite-sized.
4
Slice the Kalamata olives lengthwise.
5
Drain and rinse the canned garbanzo beans.
6
Crumble the block of feta cheese.
Step 3— Make the Vinaigrette
1
In a small jar or spouted cup, combine the crushed garlic, dried oregano, Dijon mustard, fresh lemon juice, and red wine vinegar.
2
Slowly whisk in the extra virgin olive oil until emulsified.
3
Season the dressing with salt and black pepper to taste.
Step 4— Assemble and Serve
1
In a large bowl, combine the cooled quinoa with all the prepared vegetables, beans, and feta cheese.
2
Drizzle the vinaigrette over the salad and gently toss to coat everything evenly.
3
Season with additional salt and pepper if needed before serving.
