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Greek Quinoa Salad

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Course Salad
Cuisine Mediterranean

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.