Okay, you have to trust me when I say this salad is a total game-changer. If you think quinoa is just a boring health food, think again! This Greek quinoa salad brings all the bright colors and bold flavors of the Mediterranean right into your bowl. Imagine fluffy quinoa mingling with crisp cucumbers, juicy tomatoes, salty feta, and briny olives—all tossed in a zesty lemon-oregano dressing that wakes up your taste buds like a breeze off the Aegean Sea. Plus, it’s crazy simple to throw together. Perfect for a quick dinner or making ahead for lunch tomorrow. Let’s dive in and bring a little sunshine to your kitchen tonight!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
1 cup quinoa (rinsed)
2 cups water
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1/2 cup Kalamata olives, pitted and halved
1/2 cup red onion, finely chopped
4 ounces feta cheese, crumbled
1/4 cup fresh parsley, chopped
For the Dressing:
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp dried oregano
1 small garlic clove, minced
Salt and freshly ground black pepper, to taste
How I Make It
Step 1:
Rinse the quinoa really well under cold water to get rid of its natural bitterness. Then, bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until all the water is absorbed and the quinoa is fluffy.
Step 2:
While the quinoa cooks, chop your veggies: juicy cherry tomatoes bursting with sweetness, crisp cucumber for crunch, tangy olives, and sharp red onion. The colors already make your kitchen feel sunny and fresh!
Step 3:
Once the quinoa is cooked, fluff it gently with a fork and transfer it to a large bowl to cool slightly. This prevents the salad from getting soggy and keeps the textures lively.
Step 4:
In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper. The lemon zestiness paired with earthy oregano creates that unmistakable Greek vibe.
Step 5:
Add the chopped veggies, olives, parsley, and crumbled feta to the quinoa. Pour the dressing over and toss everything gently but thoroughly to coat every bite.
Step 6:
Give it a quick taste and adjust salt, pepper, or lemon juice if needed. Serve immediately or let it chill in the fridge for 30 minutes to meld the flavors beautifully.
Variations & Tips
Swap Kalamata olives for green olives if you prefer a milder briny flavor.
For extra protein, toss in some grilled chicken or chickpeas.
Use fresh oregano if you have it on hand, it amps up the herbaceous aroma.
Add a handful of toasted pine nuts or walnuts for crunch.
If quinoa isn’t your favorite, try substituting with couscous or bulgur wheat.
To avoid sogginess, make sure the quinoa cools completely before adding the dressing.
How I Like to Serve It
This salad shines as a light dinner on warm spring or summer evenings, perfect with a chilled glass of white wine. It’s also fantastic as a picnic dish or a colorful side at your next barbecue. For a heartier meal, I sometimes scoop it into pita pockets with some tzatziki on the side.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge.
The flavors deepen as it sits, so it tastes even better the next day!
Closing: This Greek quinoa salad is one of those simple, fresh dishes that never fails to satisfy — healthy, satisfying, and always full of vibrant flavor.
