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–+ servings

Greek Quinoa Salad

Quinoa Salad is a deliciously versatile side dish, and this Greek version is always a crowd favorite! Packed with tomatoes, cucumbers, bell peppers, kalamata olives, feta cheese, and more... it's a flavor explosion in every bite!
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Calories: 204kcal
Author: Cathy Trochelman

Ingredients

Salad

  • 1 cup uncooked quinoa
  • 1 English cucumber chopped
  • 1 cup chopped tomato
  • 1 cup chopped bell pepper
  • 1/4 cup chopped red onion
  • 6 ounces crumbled feta
  • 1/2 cup garbanzo beans
  • 1/2 cup sliced Kalamata olives

Greek Dressing

  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 1 large garlic clove minced
  • 1/2 teaspoon Greek seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

Instructions

  1. Cook quinoa according to package instructions. Set aside to cool completely. (Pro tip: for quicker cooling, transfer cooked quinoa to a shallow bowl and refrigerate, stirring occasionally, until completely cool.)
  2. Chop the cucumber, tomato, onion, and peppers into uniform pieces.
  3. Prepare the dressing by combining olive oil, lemon juice, white wine vinegar, garlic, Greek seasoning, salt & pepper in a medium jar with a lid. Seal tightly and shake vigorously to combine.
  4. In a large mixing bowl, combine the cooled quinoa, chopped veggies, kalamata olives, garbanzo beans, feta, and dressing.
  5. Enjoy immediately or refrigerate for later!

Notes

Recipe variations

  • Omit any of the ingredients according to taste
  • Add fresh minced oregano
  • Substitute cubed feta for crumbled
  • Use any color bell pepper
  • Substitute store bought Greek dressing for convenience

Nutrition

Serving: 1g | Calories: 204kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 13mg | Sodium: 284mg | Fiber: 2g | Sugar: 2g