Greek Quinoa Salad
Summer time means delicious salads! I love getting to use all of my garden produce in all sorts of creative ways. As I have mentioned before, it is also a great way for me to take care of myself a little bit better. I try to make time to make these types of salads for lunches for me, or for dinner for my family even if some of the kids only tolerate it. It’s worth it for me to feel healthier. I served this with chicken, hummus and flatbread so my kids had plenty to eat. I also offered some cut up cucumbers and ranch dressing for those who really didn’t enjoy it. That way they still got their veggies and it wasn’t that much more work for me; I just cut up some additional cucumber when I was prepping the salad. I also like this salad because most of the components can be prepped earlier in the day and then I can just quickly assemble it when it’s time to eat. It is also great leftover. I prefer to add the tomatoes and cheese at the end and not have them refrigerated initially, but I also happily eat the leftovers for additional lunches and they are delicious!
Greek Quinoa Salad
Ingredients
For the Salad
- 1 cup quinoa dry
- 1 cucumber chopped
- 8 oz grape tomatoes chopped
- 1 green bell pepper chopped
- 1 cup fresh parsley chopped
- 1 small red onion chopped
- 1/2 cup kalamata olives halved
- 4 oz feta cheese crumbled
For the Dressing
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp. dried oregano
- 1 tsp. dried dill
- 1/2 tsp salt
- 1/2 tsp. pepper
- 1 tsp. honey
- 1 tsp. lemon juice
Instructions
- Cook quinoa according to package directions. I like to cook mine in my instant pot. I put 1 cup of dry quinoa and 1 cup of water in the instant pot, set to high pressure for 1 minute and then let it naturally release the pressure for 10 minutes. It comes out perfect every time!
- In a large mixing bowl, mix all vegetables together, except the tomato.
- In a small bowl, whisk together all the dressing ingredients.
- Pour dressing over the vegetables and refrigerate for at least 45 minutes or up to a few hours to allow the flavors to develop.
- When ready to serve mix together the vegetables, cooked quinoa, tomatoes and feta cheese and serve.
- I like to serve this with a side of hummus and pita. For a complete meal you could also serve some grilled chicken on the side.
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