Description
Quinoa Greek Salad Bowl is a fresh, healthy, and protein-packed dish combining fluffy quinoa with crisp vegetables, briny olives, creamy feta, and a zesty lemon-olive oil dressing. Perfect for a light lunch or nutritious dinner.
Ingredients
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a saucepan, bring water or broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let stand for 5 minutes, then fluff with a fork and allow to cool slightly.
- In a large bowl, combine tomatoes, cucumber, red onion, olives, feta, parsley, and dill.
- Add cooked quinoa to the bowl.
- Whisk olive oil, lemon juice, oregano, salt, and pepper together.
- Pour dressing over salad and toss gently to combine.
- Serve immediately or chill for 30 minutes for enhanced flavor.
Notes
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Add chickpeas for extra protein.
- Use mint for a different herbal flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean