Why You’ll Love This Recipe

Nutrient-rich: Quinoa provides a complete protein source, making this salad both hearty and healthy.
Flavorful: The combination of fresh cucumbers, juicy tomatoes, tangy feta, and olives creates a delightful medley of tastes.
Versatile: Serve it as a main course, a side dish, or pack it for lunch.
Easy to prepare: Simple ingredients and straightforward steps make this recipe accessible for all cooking levels.
Make-ahead friendly: Flavors meld beautifully over time, making it even more delicious the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup quinoa
2 cups water
Pinch of salt
1 English cucumber, chopped
2 cups grape tomatoes, halved
1/2 cup pitted Kalamata olives, halved
1/3 cup diced red onion
1/2 cup crumbled feta cheese

For the dressing:

1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon honey
1 clove garlic, minced
1/4 teaspoon Dijon mustard
1 teaspoon dried oregano
Salt and black pepper, to taste

Directions

Cook the quinoa: Rinse quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for about 15 minutes, or until water is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork and allow to cool to room temperature.
Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, Dijon mustard, and dried oregano. Season with salt and black pepper to taste.
Assemble the salad: In a large bowl, combine the cooled quinoa, chopped cucumber, halved grape tomatoes, Kalamata olives, diced red onion, and crumbled feta cheese.
Dress the salad: Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
Serve: Enjoy immediately or refrigerate for later use.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Add protein: Incorporate grilled chicken, shrimp, or chickpeas for added protein.
Herb it up: Fresh herbs like parsley, mint, or dill can enhance the flavor profile.
Spice it: Add a pinch of crushed red pepper flakes for a spicy kick.
Different grains: Substitute quinoa with couscous, bulgur, or farro for variety.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Best enjoyed cold or at room temperature. If preferred warm, gently heat in a skillet over low heat until just warmed through.

FAQs

What type of quinoa should I use?

You can use white, red, or tri-color quinoa. White quinoa has a milder flavor, while red and tri-color offer a nuttier taste and firmer texture.

Can I make this salad ahead of time?

Yes, this salad can be made a day in advance. The flavors meld together beautifully when allowed to sit.

Is this salad gluten-free?

Yes, quinoa is naturally gluten-free, making this salad suitable for those with gluten sensitivities.

Can I use a different type of cheese?

Absolutely. While feta is traditional, goat cheese or even mozzarella balls can be used as alternatives.

How can I make this salad vegan?

Omit the feta cheese or use a plant-based feta alternative to make this salad vegan-friendly.

What can I serve with this salad?

It pairs well with grilled meats, pita bread, or as a side to soups and stews.

How do I prevent the salad from becoming soggy?

Ensure the quinoa is fully cooled and excess moisture from vegetables is minimized before assembling the salad.

Can I add other vegetables?

Yes, bell peppers, zucchini, or artichoke hearts make great additions.

Is there a substitute for red wine vinegar?

Apple cider vinegar or white wine vinegar can be used as substitutes.

How long does the dressing last?

The dressing can be stored in the refrigerator for up to a week in a sealed container.

Conclusion

This Greek Quinoa Salad with Feta and Cucumbers is a delightful fusion of wholesome ingredients and vibrant flavors. Its versatility and ease of preparation make it a go-to recipe for any occasion. Whether you’re meal prepping for the week or looking for a crowd-pleasing dish, this salad is sure to satisfy.

Greek Quinoa Salad with Feta and Cucumbers

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This Greek Quinoa Salad with Feta and Cucumbers is a vibrant, refreshing dish that combines the wholesome goodness of quinoa with the classic flavors of a Greek salad. Packed with fresh vegetables, briny olives, and creamy feta cheese, all tossed in a zesty lemon vinaigrette, it’s perfect as a light lunch, a side dish, or a potluck favorite.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings
Category: Salad
Method: Boiling, Mixing
Cuisine: Mediterranean

Instructions

Rinse quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for about 15 minutes, or until water is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork and allow to cool to room temperature.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, Dijon mustard, and dried oregano. Season with salt and black pepper to taste.
In a large bowl, combine the cooled quinoa, chopped cucumber, halved grape tomatoes, Kalamata olives, diced red onion, and crumbled feta cheese.
Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
Enjoy immediately or refrigerate for later use.

Notes

For extra protein, add grilled chicken, shrimp, or chickpeas.
Herbs like parsley, mint, or dill can enhance the flavor profile.
If you prefer spice, add a pinch of crushed red pepper flakes.
Substitute quinoa with couscous, bulgur, or farro for variety.

Nutrition

Serving Size: 1 serving
Calories: 270
Sugar: 5g
Sodium: 320mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 6g
Cholesterol: 15mg