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–+ servings

Greek Salad with Crispy Quinoa

If you’re a fan of bright Mediterranean flavors and want something satisfying, you’ve got to give this recipe a shot. I’m excited to share it with you because it's not just a side dish; it’s a full-on meal that checks all the boxes. Ready to get started?
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course, Salad
Cuisine Greek, Mediterranean
Servings 4
Calories 320 kcal

Equipment

  • 1 Medium saucepan or pot (for quinoa)
  • 1 Large mixing bowl
  • 1 Skillet Knife and cutting board (for crisping quinoa)
  • 1 Salad tongs or mixing spoons
  • 1 Measuring cups and spoons

Ingredients
  

  • 1 cup quinoa (uncooked)
  • 2 cups water or vegetable broth (for cooking quinoa)
  • 1 tablespoon olive oil 1 cucumber (for crisping quinoa)diced
  • 1 pint pint cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 fresh bell pepper (any color) diced
  • 1/4 cup Kalamata olives pitted and halved
  • 1/4 cup feta cheese crumbled
  • 1 tablespoon fresh parsley chopped
  • 1 fresh dill chopped (optional)
  • 2 tablespoons olive oil extra virgin (for dressing)
  • 1 tablespoon red wine vinegar
  • 1 tsp dried oregano
  • Salt and peper to taste
  • Lemon wedges (for serving, optional)

Instructions
 

  • Cook the quinoa:
    Rinse the quinoa under cold water, then add it to a saucepan with 2 cups of water or vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes, until all the liquid is absorbed. Remove from heat, fluff with a fork, and set aside to cool slightly.
    quinoa cooked
  • Crisp the quinoa:
    Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the cooked quinoa and spread it out in an even layer. Cook for 8-10 minutes, stirring occasionally, until the quinoa becomes crispy and golden brown. Remove from heat and allow it to cool.
  • Prepare the vegetables:
    While the quinoa is cooling, chop the cucumber, tomatoes, red onion, and bell pepper. Add all the chopped vegetables to a large mixing bowl.
  • Make the dressing:
    In a small bowl, whisk together 2 tablespoons of olive oil, red wine vinegar, dried oregano, salt, and pepper. Adjust seasoning to taste.
  • Assemble the salad:
    Add the crispy quinoa to the bowl with the vegetables. Toss everything together with the dressing. Gently fold in the Kalamata olives, feta cheese, parsley, and dill (if using).
  • Serve:
    Transfer the salad to a serving dish. Garnish with additional feta and parsley if desired. Serve with lemon wedges on the side for a zesty kick.

Video

Notes

  • Keep the quinoa separate: If you’re preparing this salad in advance, store the crispy quinoa in a separate container and sprinkle it on just before serving to maintain its crunch.
  • Dress it before eating: If making ahead, hold off on adding the dressing until just before serving to keep the vegetables fresh.
  • Store in the fridge: The salad will keep in the fridge for 2-3 days, and the flavors will deepen over time.

Nutrition

Calories: 320kcal
Keyword Comfort Food, Greek Salad, Quinoa, Salad
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