Description
A vibrant, Greek-inspired quinoa salad loaded with fresh vegetables, feta cheese, olives, and a zesty homemade dressing. Perfect for meal prep and healthy eating.
Ingredients
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1 cup uncooked quinoa
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1½ cups water
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1 English cucumber or 3–4 Persian cucumbers, sliced
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1 cup cherry tomatoes, halved
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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½ small red onion, chopped
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⅓ cup Kalamata olives, pitted and sliced
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½ cup feta cheese, crumbled or cubed
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¼ cup chopped fresh parsley (optional)
Dressing: -
¼ cup extra virgin olive oil
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2 tbsp fresh lemon juice
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1 tbsp red wine vinegar
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1 tsp dried oregano
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Salt and pepper, to taste
Instructions
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Rinse and cook quinoa with 1½ cups water. Let cool.
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Chop all vegetables and olives.
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Mix quinoa, veggies, feta, and parsley in a large bowl.
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Whisk together olive oil, lemon juice, vinegar, oregano, salt, and pepper for dressing.
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Pour dressing over salad and toss to coat.
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Chill for 30 minutes or serve immediately.
Notes
- For vegan version, omit feta or use dairy-free cheese.
- Add chickpeas or grilled chicken for more protein.
- Best served chilled and even tastier the next day.
- Store in the fridge up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean