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A bowl of quinoa salad with cherry tomatoes, black olives, crumbled feta, and green onions. Two lemon halves are placed near the bowl.
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Greek Quinoa Salad

This Greek quinoa salad is filling, full of fresh lemon and herb flavors, and packed with nutritious veggies, olives and feta.
Course Side Dish
Cuisine Greek
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 325kcal
Author Christy Gurin

Ingredients

  • 1.5 cups uncooked quinoa
  • 3 cups vegetable (or chicken broth)
  • 1 red pepper (chopped into 1/4 inch pieces)
  • 1 cup cucumber (chopped into 1/4 inch pieces)
  • 1 cup cherry tomatoes (halved)
  • 1/4 cup finely chopped red onion
  • 2 Tbsp. parsley (chopped)
  • 1/4 cup olive oil
  • 1 tsp. minced garlic
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. apple cider vinegar
  • 1/2 tsp. dried basil (or 2 Tbsp. fresh, chopped)
  • 1/4 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/4 tsp. fresh cracked pepper
  • 1/2 cup crumbled feta
  • 1 cup pitted halved Kalamata olives
  • 1/3 cup toasted pine nuts (optional)
US Customary - Metric

Instructions

  • Cook quinoa in broth according to package instructions.
  • Meanwhile, mix dressing by adding olive oil, garlic, lemon juice, vinegar, dried herbs, salt, and pepper to a blender and pulsing to emulsify.
  • Toss cooked quinoa with vegetables and parsley and refrigerate for at least one hour to over night. Add feta and olives right before serving.

Nutrition

Calories: 325kcal | Carbohydrates: 35g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 467mg | Potassium: 501mg | Fiber: 7g | Sugar: 2g | Vitamin A: 4450IU | Vitamin C: 37.8mg | Calcium: 106mg | Iron: 3.4mg