Quinoa Greek Salad
A vibrant and refreshing Greek salad elevated with protein-rich quinoa and hearty garbanzo beans. This salad features crisp vegetables, briny Kalamata olives, creamy feta, and a bright lemon-herb dressing, making it a satisfying and healthy meal.
by Shannon WilliamsIngredients
- •1 cup Quinoa (rinsed)
- •2 cups Water or vegetable broth
- •1 piece Cucumber (medium, diced)
- •1.5 cups Cherry tomatoes (halved)
- •0.5 piece Red onion (small, thinly sliced or finely diced)
- •0.5 cup Kalamata olives (pitted and halved)
- •1 can Garbanzo beans (15-ounce, rinsed and drained)
- •0.8 cup Feta cheese (crumbled)
- •0.3 cup Fresh parsley (chopped)
- •2 tbsp Fresh dill (chopped)
- •0.3 cup Olive oil
- •3 tbsp Lemon juice
- •1 tbsp Red wine vinegar
- •1 tsp Dried oregano
- •to taste Salt
- •to taste Black pepper
Instructions
- 1
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread on a baking sheet to cool completely.
- 2
Prepare the vegetables: While the quinoa cools, dice the cucumber, halve the cherry tomatoes, thinly slice or finely dice the red onion, halve the Kalamata olives, and chop the fresh parsley and dill. Rinse and drain the canned garbanzo beans.
- 3
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until well combined.
- 4
Assemble the salad: In a large bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, red onion, Kalamata olives, rinsed garbanzo beans, crumbled feta, chopped parsley, and chopped dill.
- 5
Dress and serve: Pour the dressing over the salad ingredients. Toss gently to ensure everything is evenly coated. Taste and adjust seasoning if needed. Serve immediately or chill for flavors to meld.
Chef's Tips
- 💡To reduce the sharpness of the red onion, soak the slices in cold water for 10-15 minutes, then drain thoroughly before adding to the salad.
- 💡For an extra layer of flavor, lightly toast the dried oregano in a dry pan for 30 seconds before adding it to the dressing.
- 💡This salad is excellent for meal prep! Store the dressing separately and add it just before serving to keep the vegetables crisp.
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