Greek Quinoa Salad
This delicious Greek Quinoa Salad is packed with healthy ingredients and tons of flavor!
Servings: 4 people
Calories: 435kcal
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
For Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
For Salad:
- 1 pint grape tomatoes, halved
- 1 medium cucumber, peeled, halved, seeded, and sliced
- ½ medium red onion, halved and thinly sliced
- ½ cup Kalamata olives pitted and halved
- ½ cup crumbled feta
- 3 cups spinach, lightly packed
Instructions
Prepare Quinoa:
- Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil.
- Cover pan and reduce heat to low. Cook until broth is absorbed and quinoa is tender, about 15 minutes.
- Place cooked quinoa in a large bowl and set aside to cool.
Prepare Vinaigrette:
- Combine all vinaigrette ingredients in a small bowl.
- Whisk until well combined. Season with additional salt and pepper to taste, if desired. Set aside.
Assemble Salad:
- Add tomatoes, cucumber, onion, olives, and feta to cooled quinoa.
- Drizzle with vinaigrette and mix everything together.
- Add spinach and toss gently.
- Season to taste with additional salt, if necessary, then serve. Enjoy!
Notes
I used red quinoa for this salad, but you can use any variety. Use your favorite kind of olives. I prefer Kalamata or Greek olives. This salad can be made ahead; however, add spinach just before serving.
Nutrition
Calories: 435kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!