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Directions for: Greek Quinoa Salad


3 Tbsp freshly squeezed lemon juice

1 Tbsp red wine vinegar

¼ tsp dried oregano

1 clove garlic, smashed and finely chopped to a paste

kosher salt and freshly ground black pepper

¼ cup extra virgin olive oil

1 cup quinoa

kosher salt and pepper

2 cup red and yellow grape tomatoes, halved

1 cup pitted kalamata olives

2 green onions (green and pale green part), thinly sliced

2 pickled cherry peppers, diced

1 small red onion, halved and thinly sliced

½ English cucumber, cut into small dice

feta, for sprinkling


1. Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.

2. Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.

3. Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.

4. Just before serving, transfer to a platter and sprinkle feta on top.

See more: Greek, Easy, Herbs, Quick and Easy, Healthy, Lunch, Vegetables, Rice/Grain