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greek quinoa salad

Greek Quinoa Salad

Greek quinoa salad is the perfect summer salad! It's fresh, delicious, healthy, easy to make, and a real crowd pleaser! 
Author : Aline Cueni
5 from 1 vote

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Prep Time :10 minutes
Cook Time :15 minutes
Total Time :25 minutes
Servings : 4
Calories : 392kcal

Ingredients
 

  • 1 cup (200 g) uncooked quinoa
  • 1 cup (150 g) cherry tomatoes halved
  • ½ cup (75 g) olives of choice pitted & halved
  • cup (100 g) crumbled feta cheese → see notes for vegan feta recipe
  • ½ cucumber sliced
  • ¼ bell pepper color of choice, diced
  • 1 scallion finely chopped
  • ½ cup Italian Parsley flat-leaf, finely chopped

Dressing

  • ¼ cup (4 tbsp) olive oil
  • 2 tbsp lemon juice
  • ½ tbsp maple syrup
  • 1 tsp dried oregano
  • salt & pepper to taste

Instructions
 

  • Cook quinoa according to the packet instructions.
  • Meanwhile, chop the vegetables and mix all ingredients for the dressing in a small bowl.
  • Combine everything in a large serving bowl and toss until well combined.

Notes

  • Salad Variations: Add chopped sun-dried tomatoes or toasted sunflower seeds. Season with pressed garlic and dijon mustard if you like.
  • Vegan Feta: Use this vegan tofu feta cheese to make it vegan.
  • Quinoa: Use tri-color quinoa or quinoa of choice. Can be substituted with cooked bulgur or couscous.
  • Leftovers & Make Ahead: This salad can be stored for up to two days in the fridge. Store it in an airtight container and let it sit for 30 minutes at room temperature before serving.

Nutrition

Calories: 392kcal | Carbohydrates: 35g | Protein: 11g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 554mg | Potassium: 444mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1276IU | Vitamin C: 33mg | Calcium: 178mg | Iron: 3mg