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a wide bowl of Greek quinoa salad with fluffy quinoa, diced cucumber, cherry tomatoes, crumbled feta and olives, on a bright table, natural light, shallow depth of field, landscape orientation

Greek Quinoa Salad

Fluffy quinoa mixed with fresh cucumbers, tomatoes, feta cheese, and a tangy dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups quinoa rinsed
  • 1 cucumber diced
  • 2 cups cherry tomatoes halved
  • 1 cup feta crumbled
  • 1/2 cup kalamata olives sliced
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp dried oregano

Method
 

  1. Cook the quinoa in water until fluffy, then let it cool.
  2. Whisk the olive oil, lemon juice, and oregano together for the dressing.
  3. Combine the cooled quinoa with the cucumber, tomatoes, olives, and feta.
  4. Pour the dressing over and toss to coat.
  5. Chill for 15 minutes before serving so the flavors meld.

Notes

It keeps beautifully for a few days, so make a double batch for lunches.