Greek Quinoa Salad is an amazing salad made with fresh vegetables, olives, fresh herbs, and topped with some Feta cheese in a tangy lemon vinaigrette. So light and refreshing, everyone will come back for seconds.
Every time our friend Christine has us over for lunch, she always makes this wonderful Mediterranean-style quinoa as one of her many staple dishes. We love it so much, we wanted to post it and share it with you.
The total prep and cooking time for this salad is about 15 minutes, and it is best served chilled. We recommend you making this quinoa salad early morning or one day ahead so it will allow all the flavors to infuse into the quinoa grain. Then for the final touch, the Feta cheese is added before you are ready to serve, keeping it fresh tasting and not soggy.
It is a high protein healthy grain salad you can enjoy eating all year long!
We feel quinoa is sometimes under-rated, and not many people are aware of all the health benefits it provides. It contains more high quality protein than any other grain, providing essential amino acids and it’s easy to digest. It’s even wheat free and gluten free!
We recommend you to try to incorporate quinoa with some of your recipes as a substitute to rice or pasta. Quinoa can also be incorporate into stuffed vegetables and added to soups. There are many reasons to incorporate this healthy high protein grain into your diet. We hope you’ll try this recipe and enjoy this salad as much as we do!
Greek Quinoa Salad
2 cups quinoa – pre-washed
4 cups water
2 whole lemons juiced
1/2 cup extra virgin olive oil
1 medium tomato- chopped tiny
1 carrot- minced
1 cucumber- chopped tiny
1 small can pitted black olives- rinsed, chopped
6 calamata Greek olives -pitted, chopped
1 cup red onion- minced
7 fresh leaves of basil – chopped
2 Tbsp. fresh parsley -chopped
1/2 tsp. ground cumin
1 tsp. salt
1/4 tsp. black pepper
4 ounces Feta cheese- crumbled
Boil 4 cups of water in a 3 or 4 quart sauce pot. Add quinoa, cover and simmer for 15 minutes until all water has been absorbed. You will see little rings in the grain when fully cooked.
Remove and transfer into a large bowl and allow to cool. In the meantime, mix olive oil, lemon juice, salt, pepper and cumin in a measuring cup or mixing bowl.
When quinoa is cooled completely, pour lemon dressing into quinoa. Add all chopped vegetables. Mix well.
Taste for salt and adjust if needed. Chill for a few hours or over night. When ready to serve, toss in Feta cheese and reserve 2 tablespoons to garnish on top.
Serves 8 to 12