Greek quinoa salad with veggies, feta and herbs

 

This Greek Quinoa Salad combines so many of my favorite things into one yummy, healthful salad: quinoa, fresh veggies, feta, herbs, lemon and garlic.  It’s the perfect thing for a light summer supper or potluck side dish.  The quinoa and feta provide protein, so this salad really is a meal in a bowl.  Plus, quinoa doesn’t go wonky in an acidic dressing the way pasta does, so leftovers make a great lunch or snack the next day.

Here’s What You Need to Make Fresh, Fabulous Greek Quinoa Salad

 

For the Salad:

  • 2 cups cooked quinoa
  • 1 English or 4 Persian cukes, diced
  • 1 colored bell pepper, diced
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup roasted red pepper, diced
  • 1/4 cup sliced pepperoncini
  • 1/3 cup pitted kalamata olives, sliced
  • 4 oz. feta, crumbled

For the Dressing:

  • 1 garlic clove, grated
  • 2 Tbsp. lemon juice
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. olive oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. fresh ground pepper
  • 3 Tbsp. minced fresh herbs, such as basil, oregano and mint or a combo
  • 1/2 tsp. ground sumac, optional

Ground sumac is a Middle Eastern seasoning made from ground, dried sumac berries.  Don’t worry, it’s not the kind of sumac that can give you a rash!  Sumac imparts a fresh, tart, slightly fruity flavor and adds a pretty pop of color.  Think of it as Middle Eastern paprika.

 

Here’s What to Do

In a large stainless or glass bowl whisk together dressing ingredients.  Add all the veggies and toss.  Fold in the quinoa.  Taste and adjust seasonings, keeping in mind feta will add a lot of salt.  Gently fold in feta.  Chill an hour or two before serving.

Variation to Greek Quinoa Salad:

This Greek Quinoa Salad is also delicious as a pasta salad.  All you need to do is substitute 2 cups cooked orzo for the quinoa.  Because pasta tends to get mushy in an acidic dressing, this variation is best eaten the day it’s made.

Enjoy!

Elizabeth

Greek quinoa salad with veggies, feta and herbs

Greek Quinoa Salad

Author Elizabeth

Ingredients

For the Salad:

  • 2 cups cooked quinoa
  • 1 English or 4 Persian cukes diced
  • 1 colored bell pepper diced
  • 1 cup cherry or grape tomatoes halved
  • 1/2 cup roasted red pepper diced
  • 1/4 cup sliced pepperoncini
  • 1/3 cup pitted kalamata olives sliced
  • 4 oz. feta crumbled

For the Dressing:

  • 1 garlic clove grated
  • 2 Tbsp. lemon juice
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. olive oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. fresh ground pepper
  • 3 Tbsp. minced fresh herbs such as basil, oregano and mint or a combo
  • 1/2 tsp. ground sumac optional

Instructions

  • In a large stainless or glass bowl whisk together dressing ingredients. Add all the veggies and toss. Fold in the quinoa. Taste and adjust seasonings, keeping in mind feta will add a lot of salt. Gently fold in feta. Chill an hour or two before serving.

Notes

Variation:
Substitute 2 cups cooked orzo for the quinoa. This variation is best eaten the day it's made as pasta tends to get mushy in an acidic dressing.