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Greek Quinoa Salad

April 21, 2021 by Anna 1 Comment

We’ve had exceptionally warm weather this month and it’s gotten me thinking about healthy make-ahead lunches that aren’t soup. I can happily eat soup all year round but not everyone here for lunch feels that way. This Greek quinoa salad is a perfect spring and summer lunch alternative – easy to mass produce, full of healthy ingredients, keeps well in the fridge all week, and bursting with the flavours of summer.

Greek quinoa salad

It’s pretty self-explanatory I guess – we’re basically just taking the ingredients for Greek salad (tomatoes, peppers, cucumbers, red onion, and olives if you’re into that kind of thing), cutting them a lot smaller than traditional Greek salad, and mixing them with quinoa and fresh homemade Greek vinaigrette before topping it with a generous amount of feta cheese.

I first had this salad at a barbecue a couple years ago, and I’ll admit I was skeptical. Quinoa isn’t typically an ingredient that speaks to me. I mean, it tastes good disguised in chocolate cake or chili, but as a main ingredient in a  salad? But I knew the person who brought it makes really good food, so I took a small scoop to try…and soon went back for more, and then got the recipe.

While I still love Greek salad on its own, this higher-protein version makes a beautiful summer side dish to literally any grilled meat, and leftovers are one of my favourite summer lunches. Hope you enjoy it too!

Greek Quinoa Salad
 
Print
Prep
20 mins
Total time
20 mins
 
Author: Anna {hiddenponies.com}
Ingredients
  • QUINOA SALAD:
  • 2 cups cooked, cooled quinoa
  • 1 cucumber, diced small
  • ¼ cup finely diced red onion
  • 2 orange or yellow bell peppers, finely diced
  • 2-3 Roma tomatoes, finely diced
  • Feta cheese to taste
  • DRESSING:
  • ⅓ cup olive oil
  • 2 Tbsp red wine vinegar
  • 1 Tbsp lemon juice
  • 2 cloves garlic, pressed or finely minced
  • 1-2 tsp dried oregano, or 1 Tbsp fresh oregano
  • 1 tsp dried parsley, or 1 Tbsp fresh parsley
  • ½ tsp salt
  • ¼ tsp pepper
Instructions
  1. Mix all salad ingredients gently in a large bowl.
  2. Combine dressing ingredients in a measuring cup or jar with a lid. Whisk or shake thoroughly to combine and drizzle over quinoa. Stir to combine and add additional salt, pepper, and feta to taste.
Notes
Everything in this recipe is flexible! Adjust the amounts for a crowd, add olives if you like them, add more fresh herbs, increase or decrease the dressing to taste, etc. This vinaigrette keeps well in the fridge for 2 weeks - just stir or shake vigorously before using.
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Filed Under: Quick & Easy Meals, Side Dishes

Comments

  1. Irene says

    April 22, 2021 at 8:40 am

    My mom makes this a lot and it’s always tasty!

    Reply

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Welcome to Hidden Ponies! I'm Anna, and I'm sharing simple, tried-and-true recipes alongside life outside the kitchen. Read More!

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