AuthorMarla MeridithServe this delicious Greek Quinoa Salad as a side or main. Add chickpeas, chicken, steak or salmon for a heartier entree.
for the dressing
3 tbsp freshly squeezed lemon juice
1 tbsp red wine vinegar
2 tsp dried dill
1/4 tsp garlic powder
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
for the quinoa salad
1 cup dry quinoa, rinsed and cooked to package directions
1 cup red and yellow grape tomatoes, halved
1 cup pitted kalamata olives, sliced
3/4 cup crumbled feta cheese plus more for topping
1/2 seedless cucumber, chopped into small pieces
1 red bell pepper, chopped into small pieces
1 small red onion, small dice
Kosher salt and freshly ground black pepper
1
Prepare the quinoa to package directions, fluff with a fork and let it cool.
2
Make the salad dressing: combine all the dressing ingredients in a small bowl. Taste and season accordingly with salt and pepper.
3
Toss the cooked quinoa with the veggies, olives and cheese. Toss with the dressing. Season to taste with salt and pepper.
4
Top the quinoa salad with more cheese before serving. Serve cold or at room temperature.
CategoryAppetizers, Courses, Lunch, Main Course, Salad, Side DishesCuisineGreek, Healthy, Mediterranean, VegetarianCooking MethodBoiling
Ingredients
for the dressing
3 tbsp freshly squeezed lemon juice
1 tbsp red wine vinegar
2 tsp dried dill
1/4 tsp garlic powder
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
for the quinoa salad
1 cup dry quinoa, rinsed and cooked to package directions
1 cup red and yellow grape tomatoes, halved
1 cup pitted kalamata olives, sliced
3/4 cup crumbled feta cheese plus more for topping
1/2 seedless cucumber, chopped into small pieces
1 red bell pepper, chopped into small pieces
1 small red onion, small dice
Kosher salt and freshly ground black pepper
