Description
A refreshing and flavorful Greek Quinoa Salad that combines fluffy quinoa with fresh vegetables, tangy red wine vinegar, and creamy feta cheese. Perfect as a light lunch or a side dish at any Mediterranean-inspired meal.
Ingredients
Scale
Quinoa
- 2 cups water
- 1 cup uncooked quinoa
Dressing
- ⅓ cup red wine vinegar
- ¼ cup olive oil
- Juice of one lemon
Salad
- 1 small red onion, diced
- 1 red pepper, diced
- 2 Roma tomatoes, seeded and diced
- ½ cup chopped kalamata olives
- ½ cup crumbled feta cheese
- ½ cup chopped fresh cilantro
- 1 tsp salt
- ½ tsp freshly ground pepper
Instructions
- Cook the Quinoa: Bring quinoa and water to a boil over medium heat. Reduce heat to a simmer and cook for 15-20 minutes or until the water is fully absorbed. Fluff the quinoa with a fork and allow it to cool for 5 minutes.
- Prepare the Dressing and Cool Quinoa: Add the olive oil and red wine vinegar to the cooked quinoa, stirring to combine. Let the quinoa come to room temperature to absorb the flavors.
- Add Vegetables and Seasoning: Stir in the diced red onion, red pepper, Roma tomatoes, chopped kalamata olives, chopped fresh cilantro, salt, and freshly ground pepper gently to combine all ingredients evenly.
- Incorporate Feta Cheese: Gently fold in the crumbled feta cheese to avoid breaking it apart too much.
- Chill to Marinate: Cover the salad and chill it in the refrigerator for 2 hours to allow all flavors to meld beautifully.
- Serve: Just before serving, squeeze fresh lemon juice over the salad to brighten and enhance the flavors.
Notes
- Make sure to rinse the quinoa thoroughly before cooking to remove its natural bitterness.
- This salad can be stored covered in the refrigerator for up to 2 days.
- Feel free to swap cilantro with fresh parsley if preferred for a more traditional Greek flavor.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Adjust salt and pepper according to taste, especially if using salted feta cheese.
