When I whip up a batch of Greek quinoa salad, I often think about its versatility. This dish complements so many sides and mains. Grilled chicken or shrimp makes a fantastic pairing, bringing a protein boost without overshadowing the salad’s flavors.
You can also serve it alongside roasted vegetables, giving your meal a hearty touch. If you’re feeling adventurous, try adding it to a wrap; a tortilla filled with Greek quinoa, roasted red peppers, and hummus can turn into a refreshing lunch.
Honestly, it’s hard to go wrong with this zesty, colorful salad.
What is Greek Quinoa Salad?
Greek quinoa salad is a delightful twist on traditional Greek salads. Instead of the customary lettuce base, it incorporates protein-packed quinoa. It’s a salad bursting with fresh ingredients like cherry tomatoes, cucumber, red onion, olives, and feta cheese.
The result is a flavorful and nutritious dish that’s perfect for any occasion, whether it’s a picnic or a dinner party. Embracing the Mediterranean flavors, this salad highlights bright, tangy, and earthy notes that dance together beautifully.
What is the Flavor Profile of This Dish?
Delving into the flavor profile, you encounter a harmonious blend. The quinoa offers a subtle nuttiness, while the tomatoes contribute sweetness and juiciness. Crisp cucumber adds a refreshing crunch.
Then there’s the sharpness of red onion, which contrasts wonderfully with the salty, creamy feta. Don’t forget the olives; their briny goodness packs a punch. The dressing, a bright concoction of olive oil, lemon juice, and herbs, ties everything together.
It’s a flavor fest that balances freshness with depth—the kind of salad that leaves you wanting more.
What Makes This Recipe Different From Other Greek Quinoa Salads?
What sets my Greek quinoa salad apart? It’s all in the details. I emphasize using top-quality ingredients, ensuring fresh herbs and seasonal vegetables play starring roles. The dressing is homemade—where else can you get that perfect blend of tanginess and richness?
I also give you a choice with the cheese, providing options for goat or sheep’s milk feta, allowing everyone to enjoy their favorite taste. This salad can be both satisfying and adaptable, easily tailored to include various vegetables or proteins, depending on what you have on hand or prefer.
Ingredients You’ll Need
Let’s talk ingredients. Here’s what you’ll need to bring this vibrant dish to life:
For the Salad:
- 1 cup white quinoa, rinsed
- 2 cups filtered water
- A pinch of fine sea salt
- 1/2 cup crumbled goat or sheep’s milk feta
- 2 cups cherry tomatoes, halved
- 1/3 cup finely chopped red onion
- 1/2 cup pitted Castelvetrano or kalamata olives, halved
- 1 English cucumber, diced
- 1/4 cup chopped fresh parsley or dill
- Kosher salt and freshly cracked black pepper, to taste
For the Dressing:
- 1/3 cup extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 clove garlic, finely minced or grated
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons aged red wine vinegar
- 1/4 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup
- 1/4 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
Step by Step Directions
Step 1: Prepare the Quinoa
Rinse your quinoa thoroughly under cold water to remove its natural coating, which can be bitter. In a medium saucepan, combine the rinsed quinoa, filtered water, and a pinch of sea salt. Bring it to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes. You want the quinoa to absorb the water and become fluffy. After cooking, remove it from heat and allow it to steam with the lid on for another five minutes. Fluff it with a fork and let it cool.
Step 2: Make the Dressing
In a small mixing bowl, whisk together the olive oil, dried oregano, minced garlic, lemon juice, aged red wine vinegar, Dijon mustard, maple syrup, and smoked paprika.
Season with kosher salt and freshly ground black pepper to taste. This dressing is where the magic happens. Adjust it to your preference. If you like your dressing tangier, squeeze in extra lemon juice.
Step 3: Combine the Salad Ingredients
In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, red onion, olives, cucumber, and fresh herbs. Drizzle with the dressing and gently toss to combine everything. Make sure all ingredients are evenly coated in that zesty goodness.
Step 4: Add Feta and Season
Next, fold in the crumbled feta cheese carefully. This prevents the cheese from breaking apart too much. Then, taste your salad. If it needs a little more flavor, add a pinch of salt and some freshly cracked black pepper. Feel free to add more dressing if desired.
Step 5: Chill and Serve
I often let the salad chill for at least 30 minutes before serving. It allows all the flavors to meld beautifully. Serve it in a large bowl or as individual portions. Who doesn’t love a colorful platter filled with fresh ingredients?
Tips On Making Greek Quinoa Salad
Here are some helpful suggestions for making this dish even better:
- Cook Quinoa in Vegetable Broth: This enhances the flavor of the quinoa right from the start. A little extra infusion of flavor never hurts!
- Let it Chill: The longer this salad sits, the better it tastes. If you can prepare it a few hours ahead, do it. It gives the flavors time to mingle.
- Customize Ingredients: Feel free to swap veggies based on the season or personal preferences. Bell peppers, artichokes, or even some corn can elevate the salad.
- Mix Up the Dressing: While the dressing I’ve provided is a winner, don’t hesitate to experiment. Try adding fresh herbs or substituting balsamic vinegar for red wine vinegar for a different taste.
- Use Leftovers Creatively: If you have any leftover salad, toss it into a wrap or include it in a grain bowl the next day. You can recreate your meals and avoid waste!
How Can I Store This Greek Quinoa Salad?
If you have leftovers, congratulations! This salad stores well in the fridge. Place it in an airtight container; it will stay fresh for about 3-5 days. The flavors continue to deepen, much like a fine wine. Just remember to give it a good stir before serving again, as the dressing may separate.
Substitute Options for Ingredients
Sometimes you find yourself missing a few items. No worries! Here are some great substitutes:
- Quinoa: If you don’t have quinoa or need a gluten-free option, try using farro or barley. Both will provide a chewy texture, though the flavor may differ slightly.
- Feta Cheese: If you want to avoid dairy, go for vegan feta or simply leave it out. Nutritional yeast can offer a cheesy flavor without dairy.
- Olives: Don’t have Castelvetrano or Kalamata olives? Use green olives or even sun-dried tomatoes for a different twist. Both options provide a robust component.
- Fresh Herbs: If fresh herbs aren’t available, consider using dried herbs as a substitute. Dried parsley or oregano can work in a pinch.
Conclusion
After sharing the vibrant journey of Greek quinoa salad, I hope you feel excited to whip it up in your kitchen. Packed with flavor and nutrition, this recipe isn’t just a dish—it’s a celebration of fresh ingredients that sing summer.
Whether enjoyed by itself or paired with other tasty items, it can elevate any meal. So, roll up your sleeves, gather your ingredients, and let your culinary adventure begin. You won’t just make a salad; you’ll create a centerpiece for your next gathering.
Here’s to good food and great company!
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Greek Quinoa Salad Recipe – Recipes From Chef
A sunny afternoon breeze, laughter echoing around a backyard filled with friends and family, and a table laden with vibrant dishes. That’s where Greek quinoa salad shines. It’s a dish that draws people in with its vibrant colors and fresh ingredients. This isn't just another salad tossed together at the last minute.
It's a thoughtful medley of flavors and textures, inspired by the robust Mediterranean cuisine. Let me take you through the world of Greek quinoa salad, sharing its story and the chef’s secrets that make it special.
Ingredients
For the Salad:
For the Dressing:
Instructions
Step 1: Prepare the Quinoa
-
Rinse your quinoa thoroughly under cold water to remove its natural coating, which can be bitter. In a medium saucepan, combine the rinsed quinoa, filtered water, and a pinch of sea salt. Bring it to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes. You want the quinoa to absorb the water and become fluffy. After cooking, remove it from heat and allow it to steam with the lid on for another five minutes. Fluff it with a fork and let it cool.
Step 2: Make the Dressing
-
In a small mixing bowl, whisk together the olive oil, dried oregano, minced garlic, lemon juice, aged red wine vinegar, Dijon mustard, maple syrup, and smoked paprika.
Season with kosher salt and freshly ground black pepper to taste. This dressing is where the magic happens. Adjust it to your preference. If you like your dressing tangier, squeeze in extra lemon juice.
Step 3: Combine the Salad Ingredients
-
In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, red onion, olives, cucumber, and fresh herbs. Drizzle with the dressing and gently toss to combine everything. Make sure all ingredients are evenly coated in that zesty goodness.
Step 4: Add Feta and Season
-
Next, fold in the crumbled feta cheese carefully. This prevents the cheese from breaking apart too much. Then, taste your salad. If it needs a little more flavor, add a pinch of salt and some freshly cracked black pepper. Feel free to add more dressing if desired.
Step 5: Chill and Serve
-
I often let the salad chill for at least 30 minutes before serving. It allows all the flavors to meld beautifully. Serve it in a large bowl or as individual portions. Who doesn’t love a colorful platter filled with fresh ingredients?
Servings 6
- Amount Per Serving
- Calories 273kcal
- % Daily Value *
- Total Fat 12.4g20%
- Saturated Fat 2.7g14%
- Cholesterol 23mg8%
- Sodium 222mg10%
- Total Carbohydrate 31g11%
- Dietary Fiber 4g16%
- Sugars 9g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cook Quinoa in Vegetable Broth: This enhances the flavor of the quinoa right from the start. A little extra infusion of flavor never hurts!
- Let it Chill: The longer this salad sits, the better it tastes. If you can prepare it a few hours ahead, do it. It gives the flavors time to mingle.
- Customize Ingredients: Feel free to swap veggies based on the season or personal preferences. Bell peppers, artichokes, or even some corn can elevate the salad.
- Mix Up the Dressing: While the dressing I’ve provided is a winner, don’t hesitate to experiment. Try adding fresh herbs or substituting balsamic vinegar for red wine vinegar for a different taste.
- Use Leftovers Creatively: If you have any leftover salad, toss it into a wrap or include it in a grain bowl the next day. You can recreate your meals and avoid waste!
