Quinoa Greek Salad With Tomatoes, Cucumber & Feta Cheese
This vibrant quinoa salad combines fluffy quinoa with juicy grape tomatoes, crisp cucumber, tangy kalamata olives, and creamy feta cheese. Tossed in a zesty dressing of olive oil, red wine vinegar, and aromatic herbs, this Mediterranean-inspired dish is a delightful harmony of flavors and textures. Perfect for a light lunch or as a refreshing side dish to accompany any meal.
— Constant Cookbook
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup grape tomatoes, cut in half
- 1 cup quartered cucumber rounds
- 1/4 cup quartered kalamata olives
- 1/4 cup feta cheese
- 3 tbsp extra-virgin olive oil
- 1 1/2 tbsp red wine vinegar
- 3/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp ground pepper
Instructions
- In a medium saucepan, combine the quinoa and water. Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.
- Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.
- Transfer the quinoa to a medium-sized bowl and add the tomatoes, cucumber, olives and feta cheese. Stir gently to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt and pepper.
- Pour the dressing over the quinoa salad and stir to combine. Serve.
Cook Time
20M
Prep Time
PT10M
Yield
Makes approximately 4 1/2 cups
Nutrition
- Serving Size: 1 Rounded Cup
- Calories: 213.5 kcal
- Carbohydrate Content: 27 g
- Protein Content: 5 g
- Fat Content: 11.3 g
- Saturated Fat Content: 1.9 g
- Cholesterol Content: 5.6 mg
- Sodium Content: 254 mg
- Fiber Content: 2.2 g
- Sugar Content: 3 g
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