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.
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.
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 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.
Let’s talk ingredients. Here’s what you’ll need to bring this vibrant dish to life:
For the Salad:
For the Dressing:
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.
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.
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.
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.
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?
Here are some helpful suggestions for making this dish even better:
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.
Sometimes you find yourself missing a few items. No worries! Here are some great substitutes:
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.
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.
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.
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.
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.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I'm Natasha Dunford, a registered dietitian from Rochelle Park, NJ, and the creator of Simple Easy Meals. My passion is helping busy individuals create delicious, nutritious meals that are easy to make and packed with flavor. Through my blog, I aim to simplify meal prep and inspire confidence in the kitchen!