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Greek Quinoa Salad Recipe

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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6
Course: Dressing
Cuisine: Greek
Calories: 273
Ingredients Method Notes

Ingredients
  

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

Method
 

Step 1: Prepare the Quinoa
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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?

Notes

  • 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!