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Greek Quinoa Salad

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This Greek Quinoa Salad is a fun little cross-cultural mashup: the feta and kalamata olives bring the classic Greek flavors, while the quinoa is a nod to Peru, where the grain has been grown and eaten for thousands of years. It is bright, herby, and packed with colors of tri-color quinoa, crisp bell peppers, cucumber, tomatoes, and a big handful of fresh parsley, basil, and dill, then finished with briny kalamata olives, crumbled feta, and a simple homemade Greek dressing. It's hearty enough to be a light lunch on its own, but just as happy sitting next to grilled chicken or fish. It also keeps beautifully in the fridge, so it is a great make-ahead option for weekday lunches or a potluck.

  • Total Time: 45 minutes
  • Yield: 6-8 servings

Ingredients

Salad

  • 1 cup uncooked quinoa
  • 2 cups broth of choice (for cooking the quinoa)
  • 3 bell peppers (red, yellow, and orange), diced
  • ½ cup red onion, diced
  • 1 English cucumber, diced
  • 1 cup grape tomatoes, halved
  • 4 green onions, sliced on a bias
  • ½ cup parsley, chopped
  • ½ cup basil, chopped
  • ½ cup dill, chopped
  • 1 cup kalamata olives, halved
  • 1 cup feta, crumbled

Greek Dressing

  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

Quinoa

  1. Soak the quinoa overnight, then rinse well and add it to a pot.
  2. Add the broth. Bring to a boil, then reduce to a simmer and cook for about 15 minutes until the liquid is absorbed.
  3. Remove from the heat and let the quinoa sit and cool completely before assembling the salad.

Greek Dressing

  1. Whisk together the oregano, basil, garlic powder, paprika, salt, and pepper in a bowl or jar.
  2. Add the red wine vinegar to the dry mix and stir to combine.
  3. Slowly whisk in the olive oil until the dressing is emulsified.

Salad

  1. Add the diced vegetables and chopped herbs to a large bowl and mix together.
  2. Add the cooled quinoa and mix to combine.
  3. Add the olives and feta and mix once more.
  4. If serving right away, pour the dressing over the salad and toss well; taste and adjust salt as needed. If serving later, store the salad undressed and add the dressing just before serving.

Notes

I used a mix of white and black quinoa I picked up while visiting Peru, but any variety of quinoa works fine here.

Soaking the quinoa overnight helps rinse away its natural bitterness and can make it easier to digest, but a thorough rinse under cold water works too if you are short on time.

I prefer to buy a block of feta and crumble it myself rather than using pre-crumbled feta.  It is creamier and has better flavor than the packaged crumbles, which tend to dry out. Also, you can use the brine to marinate your chicken! Recipe coming soon!

This salad keeps well in the fridge for a few days if stored undressed. Toss with the dressing right before serving so the vegetables and herbs stay crisp and vibrant.

  • Author: Antigone
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Lunch, Side Dish
  • Cuisine: Greek

Find it online: https://tigstable.com/greek-quinoa-salad/

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