Description
A vibrant Greek quinoa salad that pairs fluffy quinoa with crisp veggies, briny olives, and creamy feta, all tossed in a zesty lemon‑herb dressing.
Ingredients
Scale
- 1 cup quinoa (uncooked)
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup kalamata olives, sliced
- 200g feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 3 tbsp extra‑virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and freshly ground black pepper
Instructions
- Rinse the quinoa under cold water until clear, then transfer to a saucepan.
- Add water or broth, bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let quinoa sit 5 minutes, then fluff with a fork.
- Chop vegetables, dice cucumber, bell pepper, tomatoes, and onion, and slice olives.
- Whisk olive oil, lemon juice, Dijon mustard, honey, oregano, salt, and pepper until smooth.
- Combine quinoa, vegetables, olives, feta, parsley, and dill; drizzle dressing, toss lightly, and serve.