Greek Quinoa Salad
Make Greek Quinoa Salad with fluffy quinoa, crisp veggies, feta, and tangy dressing in about 30 minutes.
Ingredients
- 1 cup quinoa (uncooked )
- 2 cups water (or broth)
- 1 pint cherry tomatoes (diced)
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- ½ English cucumber (diced)
- ½ cup sliced black olives
- ¼ cup diced red onion
- 3 ounces crumbled feta cheese
- ⅓ cup Greek salad dressing (or homemade below)
- 1 tablespoon chopped fresh parsley
Instructions
Step 1: Cook and Cool the Quinoa
Rinse the quinoa under cold water, then cook it with the two cups of water or broth according to the package directions until the grains are tender and the tiny spirals have unfurled. Fluff the cooked quinoa with a fork so the grains separate, then spread it on a shallow tray or plate to cool until room temperature — you want light, fluffy, dry-ish grains so the salad won’t become soggy.
Step 2: Dice and Toss the Vegetables with Dressing
Dice the cherry tomatoes, red and green bell peppers, half an English cucumber, and the red onion into even, bite-sized pieces. Place the diced vegetables, sliced black olives and crumbled feta into a large matte white ceramic mixing bowl, pour in the Greek dressing (or homemade vinaigrette) and gently toss the vegetables and cheese until everything is evenly coated, the dressing giving glossy highlights without pooling.
Step 3: Fold in the Cooled Quinoa
Add the cooled, fluffy quinoa to the dressed vegetables and fold carefully with a large spoon or spatula so the grains stay separate and evenly distributed among the vegetables and feta. Taste and adjust seasoning if needed; the salad at this stage should read as a colorful, textural mix of soft feta, glossy tomatoes, crisp pepper and cucumber, and plump quinoa.
Step 4: Garnish and Serve
Mound the finished Greek quinoa salad back into the same matte white ceramic bowl and top with chopped fresh parsley for a bright herbal finish; scatter a few halved cherry tomatoes at the rim for rustic contrast. Serve immediately or chill briefly — the salad looks its best when the quinoa is cool and the vegetables remain crisp.
Notes
- Rinse quinoa thoroughly to remove the bitter coating before cooking.
- Cool the quinoa completely before folding into the salad to prevent sogginess.
- Taste before adding salt; feta and olives add salty notes.
- Use broth instead of water to boost quinoa flavor.
- Store in an airtight container and refresh with lemon and olive oil if it dries out.