Why Make This Recipe
Greek Quinoa Salad is a fresh and vibrant dish that combines healthy ingredients with traditional Greek flavors. This salad is not just delicious; it’s also nutritious, packed with protein from quinoa and chickpeas, and loaded with colorful veggies. It makes for a perfect side dish at picnics, barbecues, or a satisfying meal on its own. Plus, it’s easy to prepare and can be enjoyed chilled or at room temperature, making it a versatile option for any occasion!
How to Make Best Greek Quinoa Salad
Ingredients:
- Quinoa: 1 cup, uncooked (any color works—white, red, or tri-color)
- Water or Vegetable Broth: 2 cups (using broth adds an extra layer of flavor)
- English Cucumber: 1 large, chopped into small ½-inch pieces
- Cherry or Grape Tomatoes: 1 pint (about 2 cups), halved or quartered if large
- Red Onion: ½ a medium onion, finely diced
- Kalamata Olives: 1 cup, pitted and halved
- Feta Cheese: 1 cup, crumbled
- Fresh Parsley: ½ cup, finely chopped
- Fresh Dill: ¼ cup, finely chopped
- Chickpeas (Garbanzo Beans): 1 (15-ounce) can, rinsed and drained (optional)
- Extra Virgin Olive Oil: ½ cup
- Fresh Lemon Juice: ¼ cup (from about 1-2 large lemons)
- Red Wine Vinegar: 2 tablespoons
- Dried Oregano: 2 teaspoons
- Dijon Mustard: 1 teaspoon
- Garlic: 1-2 cloves, minced or pressed
- Sea Salt: ¾ teaspoon, or to taste
- Freshly Ground Black Pepper: ½ teaspoon, or to taste
Directions:
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Cook the Quinoa: Rinse the quinoa under cold water. Combine the quinoa and water (or broth) in a pot. Bring to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until all the liquid is absorbed. Fluff with a fork and let it cool.
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Prepare the Vegetables and Herbs: While the quinoa cooks, chop the cucumber, halve the cherry tomatoes, and finely dice the red onion. If desired, soak the onion in cold water for 10 minutes to mellow its flavor.
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Whisk Together the Lemon-Herb Vinaigrette: In a bowl, combine olive oil, lemon juice, red wine vinegar, dried oregano, Dijon mustard, minced garlic, sea salt, and black pepper. Whisk until well combined.
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Assemble Your Greek Quinoa Salad: In a large bowl, combine the cooled quinoa, chopped veggies, olives, chickpeas (if using), fresh parsley, fresh dill, and crumbled feta. Pour the dressing over and toss to combine.
How to Serve Best Greek Quinoa Salad
Serve the Greek Quinoa Salad chilled or at room temperature. It pairs beautifully with grilled meats, fish, or can be enjoyed on its own as a filling lunch. For a pop of freshness, consider adding a few extra sprigs of parsley or a slice of lemon on top.
How to Store Best Greek Quinoa Salad
Store any leftovers in an airtight container in the refrigerator. The salad tastes even better the next day as the flavors meld together. It should keep well for up to 3-5 days.
Tips to Make Best Greek Quinoa Salad
- For extra flavor, roast the chickpeas before adding them to the salad.
- Feel free to add other vegetables like bell peppers or radishes for added crunch.
- Adjust the seasoning to your taste; add more lemon juice or salt as desired.
Variation
For a gluten-free option, ensure the quinoa is labeled gluten-free. You can also substitute feta cheese with a dairy-free cheese for a vegan version. Add grilled chicken or shrimp for extra protein.
FAQs
1. Can I make this salad ahead of time?
Yes! The Greek Quinoa Salad can be made a day in advance. Just keep it covered in the refrigerator.
2. Can I use quinoa that isn’t rinsed?
It’s best to rinse quinoa before cooking. Rinsing removes its natural coating, called saponin, which can make it taste bitter.
3. Is it possible to freeze Greek Quinoa Salad?
While you can freeze the cooked quinoa separately, the salad itself doesn’t freeze well due to the fresh vegetables and feta. It’s best enjoyed fresh!