Greek Quinoa Salad

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup quinoa
• •2 cups water or vegetable broth
• •1 cup cucumber, diced
• •1 cup cherry tomatoes, halved
• •1/2 cup Kalamata olives, pitted and halved
• •1/2 cup feta cheese, crumbled
• •1/4 cup red onion, finely chopped
• •1/4 cup fresh parsley, chopped
• •1/4 cup olive oil
• •3 tbsp lemon juice
• •1 tsp dried oregano
• •Salt and pepper to taste

Instructions

1. 1

   Rinse the quinoa under cold water in a fine mesh strainer.

2. 2

   In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.

3. 3

   While the quinoa is cooking, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, pit and halve the olives, and finely chop the red onion and parsley.

4. 4

   In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the vinaigrette.

5. 5

   Once the quinoa is cooked, remove it from heat and let it cool for a few minutes. Fluff with a fork.

6. 6

   In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, olives, red onion, feta cheese, and parsley. Drizzle the vinaigrette over the salad and toss gently to combine all ingredients.

7. 7

   Serve immediately or refrigerate for 30 minutes for the flavors to meld. Enjoy your Greek quinoa salad!