Greek Quinoa Salad
This Greek quinoa salad is bursting with fresh flavor! Tangy kalamata olives and sun-dried tomatoes mix with zesty Greek dressing, satisfying quinoa, and plenty of fresh veggies for a delicious meal or side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Salad
- Method: Cook and combine
- Cuisine: Greek
Ingredients
Scale
- 4 cups cooked quinoa, slightly cooled (740g)
- 1 English cucumber, quartered and sliced (201g)
- 1 bell pepper, diced (I used orange) (114g)
- ½ red onion, diced (47g)
- 1 cup kalamata olives, halved (130g)
- 1 cup sun-dried tomatoes (54g)
- 4 ounces crumbled feta cheese (112g)
- ½ batch Greek dressing (see recipe below or in THIS blog post.)
- 4 cups raw kale, optional (64g)
- 2 cups of protein, optional (shredded chicken, diced shrimp, chickpeas, etc.)
Greek Salad Dressing Recipe
- ⅓ cup olive oil (230g)
- 1 Tbsp olive oil (14g)
- 1 tsp garlic powder (3g)
- 1 tsp dried oregano (1g)
- 1 tsp dried basil (1g)
- ¾ tsp black pepper (1g)
- ¾ tsp salt (4g)
- ¾ tsp onion powder (3g)
- ¾ tsp spicy brown mustard (3g)
- ½ cup and 2 tsp red wine vinegar (you can substitute up to half white vinegar without altering the taste) (129g)
Instructions
- In a large bowl, combine the quinoa, cucumber, bell pepper, onion, olives, and tomatoes. Toss to mix together well.
- Combine the salad dressing ingredients in a 16-ounce mason jar and shake vigorously to mix.
- If using the kale, combine the kale and ¼ cup of dressing in a large bowl. Massage the leaves with the dressing until they are all thoroughly wet.
- Combine the kale and protein, if using, with the quinoa salad and toss. Sprinkle with feta cheese and serve at room temperature.
Notes
- To make this a vegetarian dish, omit the chicken and add garbanzo beans.
- Nutrition info below includes half of the dressing.
Find it online: https://dontwastethecrumbs.com/greek-quinoa-salad/
