Description
This Greek Salad with Quinoa and Feta offers a masterclass in balancing textures and contrasting flavor profiles. Enjoy a satisfying crunch from fresh Persian cucumbers and the creamy, briny punch of high-quality sheep’s milk cheese. The addition of quinoa transforms this dish into a protein-rich powerhouse, celebrating the Mediterranean diet through fresh, whole ingredients and precise seasoning.
Ingredients
1 cup White or Tri-color Quinoa
1 cup English or Persian Cucumbers, diced
1 cup Cherry or Grape Tomatoes, halved
1/2 cup Red Onion, thinly sliced
1/2 cup Kalamata Olives, pitted
1/2 cup Block Feta Cheese, crumbled
1/4 cup Extra Virgin Olive Oil
2 tbsp Fresh Lemon Juice
2 tbsp Red Wine Vinegar
1 tsp Dried Oregano
Salt to taste
Pepper to taste
1/4 cup Fresh Parsley, chopped
Instructions
- Rinse quinoa thoroughly under cold water and then toast it in a dry saucepan over medium heat for 2 minutes
- Add water or vegetable broth in a 1:2 ratio to the quinoa. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes
- Remove from heat and let it sit, covered, for 5 minutes
- Prepare the vegetables by dicing cucumbers, halving tomatoes, and soaking onions in ice water if needed
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper to make the dressing
- In a large bowl, fluff the cooled quinoa with a fork. Add the vegetables, olives, and half of the feta. Pour the dressing over and toss gently
- Top with the remaining feta and fresh parsley before serving
Notes
Store in an airtight container in the refrigerator for up to 3-4 days.
Revive the salad with a splash of olive oil or lemon juice if it becomes dry.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 30mg