Hey, it’s Clara from Cooking Inspired! Are you juggling work, kids, and everything in between? I get it. That’s why I’m always on the lookout for recipes that are quick, easy, and packed with flavor. If you’re anything like me, you’re going to love this Greek Quinoa Salad! It’s ready in about 35 minutes and is perfect for a light lunch or a simple dinner. Plus, it’s a fantastic way to incorporate more iron‑rich meals into your diet.
Table of Contents
Vibrant Greek Quinoa Salad: Quick & Easy Recipe
Ingredients
Equipment
Method
- Cook the Quinoa: Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
- Make the Dressing: To make the dressing, whisk together olive oil, broth, apple cider vinegar, lemon juice, honey, garlic, mustard, and oregano in a small bowl. Season with salt and pepper, to taste.
- Combine and Serve: In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese. Drizzle the salad with dressing and toss to combine. Season with salt and pepper, to taste. Enjoy!
Notes
Why You’ll Love This Greek Quinoa Salad
This Greek Quinoa Salad is a game-changer in my kitchen, and I know it will be in yours too! Here’s why:
- Quick and Easy: It’s ready in about 35 minutes, perfect for busy weeknights.
- Healthy and Nutritious: Packed with protein, fiber, and fresh veggies.
- Customizable: Easily adaptable to your taste preferences and dietary needs.
- Great for Meal Prep: It stores well, making it perfect for meal prepping.
What is Greek Quinoa Salad?
Greek Quinoa Salad is my modern twist on the classic Greek salad. A few years ago, I was invited to a potluck. I wanted to bring something healthy and different. That’s when I decided to swap the traditional lettuce for quinoa, adding a protein boost and a nutty flavor. The salad was a hit! Since then, it’s become a staple in my kitchen.
Ingredients for Greek Quinoa Salad
Here’s what you’ll need to whip up this delicious salad:
- 2 cups water
- 1 cup quinoa
- Pinch of salt
- 2 cups grape tomatoes, (halved)
- 1 English cucumber, (chopped)
- 1/2 cup pitted kalamata olives, (halved)
- 1/3 cup diced red onion
- 1/2 cup crumbled feta cheese
- Kosher salt and freshly ground black pepper, (to taste)
- 1/3 cup olive oil
- 2 tablespoons broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 clove garlic, (minced)
- 1/4 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Kosher salt and black pepper, (to taste)
How to Make Greek Quinoa Salad: Step-by-Step
Ready to get started? Here’s how to make this vibrant and flavorful Greek Quinoa Salad:
- Cook the Quinoa: Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
- Make the Dressing: To make the dressing, whisk together olive oil, broth, apple cider vinegar, lemon juice, honey, garlic, mustard, and oregano in a small bowl. Season with salt and pepper, to taste.
- Combine and Serve: In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese. Drizzle the salad with dressing and toss to combine. Season with salt and pepper, to taste. Enjoy!
Clara’s Expert Tips for the Best Greek Quinoa Salad
To make sure your Greek Quinoa Salad turns out perfectly, here are some tips I’ve learned over the years:
- Rinse the Quinoa: Always rinse quinoa before cooking to remove its natural coating, called saponin, which can make it taste bitter.
- Cook Quinoa Properly: Use a 2:1 ratio of water to quinoa and simmer until all the liquid is absorbed. Avoid overcooking it, or it will become mushy.
- Use High-Quality Feta: I prefer using Greek feta cheese, which is made from sheep’s milk and has a tangy, salty flavor.
- Kalamata Olives: Don’t skip the kalamata olives; they add a distinct, briny flavor that’s essential to this salad.
Ingredient Substitutions and Variations
Want to mix things up? Here are some easy substitutions and variations to try:
| Substitution/Variation | Suggestion |
|---|---|
| Vegan Feta | Use a plant-based feta alternative or nutritional yeast for a cheesy flavor. |
| Add Protein | Grilled chicken, shrimp, or chickpeas. |
| Herbs | Fresh dill, mint, or parsley. |
Make-Ahead and Storage Instructions
You can easily make this Greek Quinoa Salad ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Before serving, add a squeeze of fresh lemon juice to refresh the flavors.
Common Mistakes to Avoid
Here are some common pitfalls and how to prevent them:
- Mushy Quinoa: Avoid overcooking the quinoa by using the correct water ratio and simmering it gently.
- Bland Dressing: Taste and adjust the dressing to your liking. Don’t be afraid to add more lemon juice, honey, or oregano.
Why This Greek Quinoa Salad Is Iron-Rich
This Greek Quinoa Salad isn’t just fresh and tasty it’s also a smart choice if you’re looking to boost your iron intake. Here’s why:
- Quinoa: A plant-based source of iron, quinoa provides about 2.8 mg of iron per cooked cup. It’s also high in protein and contains vitamin C, which helps your body absorb iron better.
- Kalamata Olives: These olives contain a small but helpful amount of iron, along with healthy fats.
- Feta Cheese: While not a major source, feta adds a little extra iron plus protein and calcium.
- Leafy Herbs (optional): If you add parsley or mint, they contribute a small amount of iron too.
- Vitamin C-Rich Ingredients: Tomatoes and lemon juice are rich in vitamin C, which helps the body absorb non-heme iron (the type found in plants).
This mix of plant-based iron and vitamin C makes the salad a strong option for those looking to naturally increase their iron levels especially for vegetarians.
What to Serve with Greek Quinoa Salad?
This salad is incredibly versatile! I love serving it with grilled chicken or fish for a complete iron-rich meal. It’s also great with warm pita bread or as a side dish to any Mediterranean-inspired feast.
Equipment Recommendations
Here are a few essential tools that will make preparing this salad a breeze:
- Saucepan: For cooking the quinoa.
- Whisk: For mixing the dressing.
- Mixing Bowls: For combining the salad ingredients.
Nutrition Information
I am not a certified nutritionist, and any nutritional information provided is a rough estimate.
Frequently Asked Questions
Why is Greek salad so healthy?
Greek salad is packed with fresh vegetables, healthy fats from olive oil, and protein from feta cheese, making it a nutritious and balanced meal.
Can you freeze Greek quinoa salad?
I don’t recommend freezing this salad, as the vegetables may become mushy when thawed.
Is quinoa salad better hot or cold?
This salad is best served cold or at room temperature, as it allows the flavors to meld together.
Why is my quinoa salad mushy?
Overcooked quinoa is often the culprit. Be sure to follow the cooking instructions carefully.
Can I make this ahead of time? How long will it keep?
Yes, you can make it ahead of time and store it in the refrigerator for up to 3 days.
Conclusion
I hope you enjoy this easy and delicious Greek Quinoa Salad as much as I do! It’s a perfect way to add a little sunshine to your table, no matter how busy life gets. Now, I’d love to hear from you! Leave a comment below, ask a question, or share your own spin on this recipe. Happy cooking!
