Best Greek Quinoa Salad
Fluffy quinoa forms the hearty base of this colorful Greek-inspired salad.Cucumber and tomatoes add freshness, crunch, and natural sweetness.Kalamata olives provide a delicious salty and briny flavor.Creamy feta adds richness and classic Mediterranean character.Fresh herbs and lemon dressing brighten every bite.Serve it as a healthy lunch, side dish, or easy make-ahead meal.
Ingredients
For the Quinoa Salad
- 1½ cups uncooked quinoa
- 2¾ cups water or vegetable broth
- 1½ cups cherry tomatoes, halved
- 1 large cucumber, diced
- ¾ cup Kalamata olives, pitted and halved
- ½ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- ½ cup roasted red peppers, chopped, optional
- ¼ cup toasted pumpkin seeds or sunflower seeds, optional
For the Lemon-Olive Oil Dressing
- ⅓ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon red wine vinegar
- 1 garlic clove, finely minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard, optional
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold running water for about 30 seconds.
- Bring to a boil, then reduce the heat to low and cover. Simmer for approximately 15 minutes, or until the liquid has been absorbed and the quinoa grains have opened.
- Fluff the quinoa gently with a fork and spread it onto a large plate or baking sheet.
- Allow it to cool to room temperature.
- While the quinoa cools, chop the cucumber, tomatoes, red onion, parsley, dill, mint, and roasted red peppers.
- Whisk together the olive oil, lemon juice, lemon zest, red wine vinegar, garlic, oregano, Dijon mustard, salt, and black pepper.
- Add the Kalamata olives, feta cheese, and fresh herbs. Pour the dressing over everything and gently toss until evenly combined.
- Before serving, toss gently again and add a little extra lemon juice, olive oil, feta, or fresh herbs if desired.
- For the best flavor, refrigerate the salad for 20–30 minutes before serving.
Notes
- Rinse the quinoa: This helps remove bitterness and improves its flavor.
- Cool completely: Hot quinoa can soften the fresh vegetables.
- Fresh lemon is best: Freshly squeezed lemon juice gives the dressing a brighter flavor.
- Use good olive oil: Since the dressing is not cooked, the quality of the olive oil matters.
- Feta adds salt: Taste before adding additional salt.
- Kalamata olives: Their rich, briny flavor works especially well in this salad.
- Don't overdress: Add the dressing gradually and toss as you go.
- Rest before serving: A short resting period allows the quinoa to absorb the dressing.