5 Delicious Recipes for Making Quinoa Greek Salad
Quinoa Greek Salad is a nutritious and delightful twist on the classic Greek salad. Packed with fresh vegetables, quinoa, and traditional Greek flavors, these salads are perfect for any meal. In this article, we will explore five unique recipes for making Quinoa Greek Salad that will leave you craving more.
Recipe 1: Classic Quinoa Greek Salad
Ingredients
| Ingredient | Quantity |
|---|---|
| Quinoa | 1 cup |
| Water | 2 cups |
| Tomatoes, chopped | 4 large |
| Cucumber, sliced | 1 |
| Red onion, thinly sliced | 1 |
| Green bell pepper, sliced | 1 |
| Red bell pepper, sliced | 1 |
| Kalamata olives | 1 cup |
| Feta cheese, cut into cubes | 200g |
| Extra virgin olive oil | 2 tablespoons |
| Red wine vinegar | 1 tablespoon |
| Dried oregano | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Instructions
-
Cook the Quinoa
In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and let it cool.
-
Prepare the Vegetables
In a large salad bowl, combine the chopped tomatoes, cucumber slices, red onion slices, and bell pepper slices.
-
Add Quinoa, Olives, and Feta
Add the cooled quinoa, Kalamata olives, and feta cheese cubes to the salad bowl.
-
Make the Dressing
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper.
-
Combine and Toss
Pour the dressing over the salad and toss gently to combine all the ingredients.
-
Serve
Serve immediately, allowing the flavors to meld together.
Recipe 2: Mediterranean Quinoa Greek Salad
Ingredients
| Ingredient | Quantity |
|---|---|
| Quinoa | 1 cup |
| Water | 2 cups |
| Cherry tomatoes, halved | 1 cup |
| Cucumber, diced | 1 |
| Red onion, finely chopped | 1 |
| Artichoke hearts, quartered | 1 cup |
| Roasted red peppers, sliced | 1 cup |
| Kalamata olives | 1 cup |
| Feta cheese, crumbled | 200g |
| Extra virgin olive oil | 3 tablespoons |
| Lemon juice | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Instructions
-
Cook the Quinoa
In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and let it cool.
-
Prepare the Vegetables
In a large salad bowl, combine the cherry tomatoes, diced cucumber, finely chopped red onion, artichoke hearts, and roasted red peppers.
-
Add Quinoa, Olives, and Feta
Add the cooled quinoa, Kalamata olives, and crumbled feta cheese to the salad bowl.
-
Make the Dressing
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper.
-
Combine and Toss
Pour the dressing over the salad and toss gently to combine all the ingredients.
-
Serve
Serve immediately, allowing the flavors to meld together.
Recipe 3: Avocado Quinoa Greek Salad
Ingredients
| Ingredient | Quantity | ||
|---|---|---|---|
| Quinoa | 1 cup | ||
| Water | 2 cups | ||
| Tomatoes, chopped | 4 large | ||
| Cucumber, sliced | 1 | ||
| Red onion, thinly sliced | 1 | ||
| Green bell pepper, sliced | 1 | ||
| Red bell pepper, sliced | 1 | ||
| Kalamata olives | 1 cup | ||
| Feta cheese, cut into cubes | 200g | ||
| Avocado, diced | 1 | ||
| Extra virgin olive oil | 2 tablespoons | Red wine vinegar | 1 tablespoon |
| Dried oregano | 1 teaspoon | ||
| Salt | To taste | ||
| Pepper | To taste |
Instructions
-
Cook the Quinoa
In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and let it cool.
-
Prepare the Vegetables
In a large salad bowl, combine the chopped tomatoes, cucumber slices, red onion slices, and bell pepper slices.
-
Add Quinoa, Olives, Feta, and Avocado
Add the cooled quinoa, Kalamata olives, feta cheese cubes, and diced avocado to the salad bowl.
-
Make the Dressing
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper.
-
Combine and Toss
Pour the dressing over the salad and toss gently to combine all the ingredients.
-
Serve
Serve immediately, allowing the flavors to meld together.
Recipe 4: Spinach and Quinoa Greek Salad
Ingredients
| Ingredient | Quantity |
|---|---|
| Quinoa | 1 cup |
| Water | 2 cups |
| Baby spinach leaves | 4 cups |
| Tomatoes, chopped | 4 large |
| Cucumber, sliced | 1 |
| Red onion, thinly sliced | 1 |
| Green bell pepper, sliced | 1 |
| Red bell pepper, sliced | 1 |
| Kalamata olives | 1 cup |
| Feta cheese, cut into cubes | 200g |
| Extra virgin olive oil | 2 tablespoons |
| Red wine vinegar | 1 tablespoon |
| Dried oregano | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Instructions
-
Cook the Quinoa
In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and let it cool.
-
Prepare the Vegetables
In a large salad bowl, combine the baby spinach leaves, chopped tomatoes, cucumber slices, red onion slices, and bell pepper slices.
-
Add Quinoa, Olives, and Feta
Add the cooled quinoa, Kalamata olives, and feta cheese cubes to the salad bowl.
-
Make the Dressing
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper.
-
Combine and Toss
Pour the dressing over the salad and toss gently to combine all the ingredients.
-
Serve
Serve immediately, allowing the flavors to meld together.
Recipe 5: Quinoa Greek Salad with Sun-Dried Tomatoes
Ingredients
| Ingredient | Quantity |
|---|---|
| Quinoa | 1 cup |
| Water | 2 cups |
| Sun-dried tomatoes, chopped | 1/2 cup |
| Tomatoes, chopped | 4 large |
| Cucumber, sliced | 1 |
| Red onion, thinly sliced | 1 |
| Green bell pepper, sliced | 1 |
| Red bell pepper, sliced | 1 |
| Kalamata olives | 1 cup |
| Feta cheese, cut into cubes | 200g |
| Extra virgin olive oil | 2 tablespoons |
| Red wine vinegar | 1 tablespoon |
| Dried oregano | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Instructions
-
Cook the Quinoa
In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and let it cool.
-
Prepare the Vegetables
In a large salad bowl, combine the chopped sun-dried tomatoes, fresh tomatoes, cucumber slices, red onion slices, and bell pepper slices.
-
Add Quinoa, Olives, and Feta
Add the cooled quinoa, Kalamata olives, and feta cheese cubes to the salad bowl.
-
Make the Dressing
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper.
-
Combine and Toss
Pour the dressing over the salad and toss gently to combine all the ingredients.
-
Serve
Serve immediately, allowing the flavors to meld together.