Greek Quinoa Salad

Ingredients

• 1 cup Quinoa (Rinse until water runs clear to remove bitter saponin coating)
• 1.5 cups Water (For cooking quinoa)
• 1 pinch Salt (For cooking quinoa)
• 0.25 cup Olive Oil (Extra‑virgin recommended)
• 2 tablespoons Red Wine Vinegar
• 1 clove Garlic (Minced)
• 1 tablespoon Lemon Juice (Freshly squeezed)
• 1 teaspoon Dried Oregano
• 1 teaspoon Honey
• 1 pinch Salt (For dressing, to taste)
• 1 pinch Black Pepper (Freshly ground, to taste)
• 1.5 cups English Cucumber (Seeds removed, diced into half‑moon pieces)
• 1.5 cups Grape Tomatoes (Halved)
• 1.5 cups Kalamata Olives (Pitted, halved if desired)
• 0.5 cup Red Onion (Thinly sliced)
• 0.75 cup Feta Cheese (Crumpled; can use pre‑crumbled for convenience)

Instructions

1. Rinse Quinoa

   Place 1 cup of quinoa in a fine mesh strainer and rinse under cold running water, stirring with your hand, until the water runs clear.

   Time: PT2M

2. Cook Quinoa

   Transfer rinsed quinoa to a saucepan, add 1½ cups water and a pinch of salt. Bring to a boil, then reduce heat to a simmer, cover, and cook 15–20 minutes until water is absorbed and quinoa is tender.

   Time: PT20M

3. Fluff and Cool Quinoa

   Remove the pot from heat, fluff the quinoa with a fork, then spread it on a large plate or tray to cool to room temperature.

   Time: PT10M

4. Make Dressing

   In a small bowl whisk together ¼ cup olive oil, 2 tbsp red wine vinegar, the minced garlic clove, 1 tbsp lemon juice, 1 tsp dried oregano, 1 tsp honey, and a pinch each of salt and black pepper.

   Time: PT5M

5. Prep Cucumber

   Slice off the ends of the English cucumber, scoop out the seeds with a small spoon, then dice into half‑moon pieces to yield about 1½ cups.

   Time: PT5M

6. Prep Grape Tomatoes

   Halve 1½ cups of grape tomatoes.

   Time: PT2M

7. Prep Kalamata Olives

   If not already pitted, pit the olives, then halve the 1½ cups of Kalamata olives (optional – whole olives are fine).

   Time: PT2M

8. Slice Red Onion

   Trim the root end of a small red onion, slice thinly, and discard any tough white stem.

   Time: PT2M

9. Assemble Salad

   In the large mixing bowl combine the cooled quinoa, cucumber, tomatoes, olives, and red onion. Add ½ cup crumbled feta, drizzle the dressing over everything, and toss gently with clean hands until evenly coated.

   Time: PT5M

10. Finish and Serve

    Taste the salad, add a pinch more salt and two pinches of pepper if needed, and sprinkle the remaining feta on top. Serve immediately or refrigerate.

    Time: PT2M

Nutrition Facts

Calories

338

Protein

9.5 g

Carbohydrates

36 g

Fat

24.5 g

Fiber

4.8 g

Ingredient Substitutions

• Instead of Quinoa: Couscous, Bulgur
• Instead of Water: Vegetable broth
• Instead of Salt: Kosher salt
• Instead of Olive Oil: Avocado oil
• Instead of Red Wine Vinegar: White wine vinegar, Apple cider vinegar
• Instead of Garlic: Garlic powder (1/8 tsp)
• Instead of Lemon Juice: Bottled lemon juice
• Instead of Dried Oregano: Italian seasoning
• Instead of Honey: Agave syrup
• Instead of English Cucumber: Regular cucumber
• Instead of Grape Tomatoes: Cherry tomatoes
• Instead of Kalamata Olives: Black olives
• Instead of Red Onion: White onion
• Instead of Feta Cheese: Goat cheese

Equipment Needed

• Fine Mesh Strainer
• Medium Saucepan with Lid
• Large Mixing Bowl
• Small Bowl
• Whisk
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Spoon (for scooping cucumber seeds) (optional)
• Fork (for fluffing quinoa) (optional)
• Hands (for tossing) (optional)

Critical Steps — Do Not Skip

• Rinse quinoa thoroughly to remove bitterness
• Cook quinoa with proper water ratio and cover while simmering
• Cool quinoa completely before dressing
• Emulsify dressing ingredients
• Remove seeds from English cucumber
• Toss salad by hand for even coating

Chef Tips from the Video

• Use extra‑virgin olive oil for the brightest flavor.
• Hand‑tossing ensures the dressing coats every grain of quinoa evenly.
• Add a handful of fresh chopped parsley or mint for extra freshness (optional).
• If you prefer a tangier salad, increase lemon juice by another teaspoon.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture of vegetables may degrade.

Room temperature: Do not leave out more than 2 hours for food safety.

Make-Ahead Tips

• Cook quinoa a day ahead and store it in the fridge; it will absorb flavors better.
• Prepare the dressing in a sealed jar and shake before using.
• Keep the feta separate until just before serving to maintain its texture.

Frequently Asked Questions