Zesty Greek Quinoa Salad

$To make this tasty Greek quinoa salad, you will need: - 1 cup quinoa, rinsed - 2 cups water - 1 cucumber, diced - 1 cup cherry tomatoes, halved - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 cup Kalamata olives, pitted and halved - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste You can make this salad your own by changing some ingredients. Here are some ideas: - Swap quinoa for bulgur or farro for a different grain. - Use any type of olives you like, such as green olives. - If you don’t like feta, try goat cheese or skip the cheese. - Add a splash of red wine vinegar for extra flavor. - Use fresh herbs like dill or mint instead of parsley. Each serving of this salad packs a nutritious punch. Here’s what you get: - Calories: 250 - Protein: 8g - Carbohydrates: 30g - Dietary Fiber: 5g - Total Fat: 12g - Saturated Fat: 3g - Calcium: 100mg - Iron: 2mg This Greek quinoa salad is fresh and filling. It’s perfect for lunch or dinner. You can feel good about what you eat! {{ingredient_image_1}} To cook the quinoa, start with one cup of rinsed quinoa. Place it in a medium saucepan with two cups of water. Bring the water to a boil over medium-high heat. Once it boils, turn the heat down low. Cover the pan and let it simmer for about 15 minutes. The quinoa is done when the water is absorbed and the grains look fluffy. Use a fork to fluff the quinoa gently. Let it cool slightly before mixing with the veggies. While the quinoa cools, you can prepare the vegetables. Dice one cucumber and a red bell pepper. Cut one cup of cherry tomatoes in half. Finely chop half a red onion. Take one cup of Kalamata olives, pit them, and halve them. These colorful veggies add crunch and flavor to the salad. Place all the chopped veggies in a large mixing bowl. Now it’s time to combine the quinoa and veggies. Add the cooled quinoa to the bowl with the vegetables. Crumble half a cup of feta cheese and add it to the mix. In a small bowl, whisk together three tablespoons of olive oil, two tablespoons of lemon juice, one teaspoon of dried oregano, and some salt and pepper. Pour this dressing over the quinoa salad. Mix everything gently until well combined. Just before serving, stir in a quarter cup of fresh chopped parsley for a burst of flavor. Cooking quinoa is easy if you follow a few steps. First, always rinse your quinoa before cooking. Rinsing removes the bitter coating called saponin. Use a fine mesh strainer to rinse it well. Next, use a 2:1 water-to-quinoa ratio. For 1 cup of quinoa, add 2 cups of water. Bring the water to a boil over medium-high heat. Once boiling, lower the heat and cover the pot. Let it simmer for about 15 minutes. After that, check if the water is absorbed. If it is, fluff the quinoa with a fork. This helps separate the grains and makes it light. To make your Greek quinoa salad burst with flavor, focus on the dressing. A simple mix of olive oil, lemon juice, oregano, salt, and pepper adds a zesty touch. Whisk these ingredients together until smooth. Pour the dressing over your salad just before serving. This keeps the veggies fresh and crispy. You can also try adding fresh herbs like mint or dill. They add a lovely twist. If you like spice, a pinch of red pepper flakes works well too. Mixing in some chopped garlic gives a strong flavor kick. Presentation makes your dish more inviting. Serve the salad in a large, shallow bowl. This allows the colors to shine. Garnish with extra parsley on top for a fresh look. Adding lemon wedges on the side brightens the dish and offers a pop of color. For an added touch, consider using a colorful platter. A bright blue or white platter enhances the salad's colors. Arrange the ingredients in groups for a fun effect. This not only looks good but also makes it easy for guests to scoop their portions. Pro Tips Rinse the Quinoa: Rinsing quinoa before cooking helps remove its natural coating, called saponin, which can give a bitter taste. Let It Cool: Allowing the quinoa to cool slightly before mixing it with the vegetables prevents wilting and maintains the crispness of the salad. Customize the Veggies: Feel free to add or substitute your favorite vegetables like bell peppers, zucchini, or even avocados to make the salad your own. Serve Fresh: This salad is best served fresh, but can be stored in the fridge for up to 3 days. Just give it a good stir before serving again! {{image_2}} This Greek quinoa salad is naturally vegetarian. To make it vegan, simply skip the feta cheese. You can use avocado instead for creaminess. It adds good fats and a fresh taste. Another option is to toss in some nuts or seeds. Sunflower seeds or pumpkin seeds work well. They give a nice crunch and extra nutrition. Want to boost the protein? Try adding chickpeas or black beans. They blend well and add texture. You can also use grilled chicken or shrimp for a meatier version. Just cook your protein choice and mix it in with the salad. This makes it a filling meal for lunch or dinner. Feel free to swap in seasonal vegetables. In summer, add zucchini or bell peppers. In fall, try roasted sweet potatoes or butternut squash. These swaps keep the salad fresh and exciting. You can even mix up the herbs! Basil or mint can add a new twist to your salad. This way, you can enjoy new flavors all year long. To keep your Greek quinoa salad fresh, store it in an airtight container. Place it in the fridge. It will stay good for up to three days. Make sure to seal it well to avoid extra moisture. If you notice any liquid forming, drain it before serving. You can freeze the salad, but it may change texture. To freeze, pack it in a freezer-safe container. Leave some space for expansion. It can last up to two months in the freezer. When ready to eat, thaw it in the fridge overnight. Mix it well before serving. Each ingredient has a different shelf life. Quinoa can last for years if stored dry. Fresh vegetables should be used within a week. Feta cheese stays good for about a week after opening. Kalamata olives can last a few weeks, but check for any signs of spoilage. Always store ingredients separately for the best taste and texture. I recommend using tri-color quinoa. It adds a nice crunch and color. You can also use white quinoa. It has a mild taste and cooks easily. Both types are good choices for a Greek quinoa salad. Just remember to rinse the quinoa before cooking. This helps remove the bitter coating called saponin. Yes, you can make this salad ahead. It tastes even better after sitting for a few hours. The flavors mix well as it chills in the fridge. Just keep the dressing separate until you are ready to serve. This way, the veggies stay crisp and fresh. You can store it in an airtight container for up to three days. Quinoa is a superfood packed with nutrients. It is high in protein, which helps build muscles. It has fiber, which aids digestion and keeps you full. Quinoa is gluten-free, making it safe for those with gluten allergies. It also contains vitamins and minerals like magnesium and iron. Eating quinoa can support heart health and help maintain a healthy weight. This blog post covered how to make a tasty quinoa salad. We talked about key ingredients and helpful substitutes. I shared step-by-step cooking instructions and tips to enhance flavor. You learned different variations to keep it exciting and easy ways to store leftovers. Quinoa is good for your health and flexible for meals. With these tips, you can build your own salads that are both fun and nutritious. Enjoy experimenting with flavors and ingredients!$

A refreshing and nutritious salad featuring quinoa, fresh vegetables, and a tangy dressing.

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine Greek

Servings 4

Calories 250 kcal

Ingredients

1 cup quinoa, rinsed
2 cups water
1 medium cucumber, diced
1 cup cherry tomatoes, halved
1 medium red bell pepper, diced
0.5 medium red onion, finely chopped
1 cup Kalamata olives, pitted and halved
0.5 cup feta cheese, crumbled
0.25 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
to taste salt and pepper

Instructions

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes or until the quinoa is cooked and water is absorbed.
Once cooked, fluff the quinoa with a fork and let it cool slightly.
In a large mixing bowl, combine the diced cucumber, cherry tomatoes, red bell pepper, red onion, Kalamata olives, and feta cheese.
Add the cooled quinoa to the bowl with the chopped vegetables and cheese.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
Pour the dressing over the quinoa salad and mix gently until everything is well combined.
Stir in the fresh parsley just before serving for added flavor.

Notes

Serve the salad in a large, shallow bowl garnished with extra parsley on top and a few lemon wedges on the side for a vibrant look.

Keyword Greek, healthy, quinoa, salad, vegetarian