Do you ever find yourself having one of those days where you just keep going back to the fridge or pantry, standing in front of its open doors, and willing some food to speak to you? And when it doesn’t, you just grab the saltiest or sweetest snack within arm’s reach, and repeat the same cycle in a couple hours? If I don’t have specific lunches planned and we’re at home, I find this scenario playing on a loop.
That’s why I have a few go-to lunches on rotation. In the spring/summer, this Greek Quinoa Salad stays in the mix pretty frequently.Jump to Recipe
It’s got a great seasonal mix of veggies (we were able to use cucumbers and tomatoes from our own garden until the deer viciously attacked us again… and again… and again…) The protein and fiber from the quinoa is fulfilling, and the healthy fats from olives and olive oil pack a filling punch. I love using the mini organic seedless cucumbers (Aldi and Walmart sell them for less than $3.50/bag. They’re refreshing and have the perfect amount of crunch.
The olives and feta give it just a bit of a salty bite.
And these gorgeous tomatoes from our local farmer’s market ($2.00/pint) give both a pop of color and fruity flavor. Feel free to use cherry, grape, Roma, or whatever tomato variety is available.
It’s something we also eat for dinners sometimes in the summer. Greek Quinoa Salad is one of those perfect dishes to have on hand when it’s so hot the thought of heating up the kitchen or even standing in front of the grill sounds like torture.
Greek Quinoa Salad-Step-by-step
First, you want to rinse and cook your quinoa (typically takes about 15 minutes).
While the quinoa is cooking, give your veggies a rough chop. Feel free to add more or less of something if you’re not a huge fan. (Sometimes I’m feeling more tomatoes, sometimes a little less red onion, etc.)
Next, grab a large bowl, mix the olive oil, red wine vinegar, Italian seasoning, salt,
Toss in the veggies and mix thoroughly to coat in dressing.
Once quinoa has cooled slightly, add to veggie mixture and toss to combine. Add in feta cheese, if desired.
And, you’re done!
Greek Quinoa Salad
- 1 cup quinoa rinsed
- 1.5 cups cucumber diced
- 1/2 cup Kalamata olives
- 1 cup tomatoes diced
- 2 tbsp red onion finely diced
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 2 tsp Italian seasoning
- salt and pepper to taste
- feta cheese (optional)
- Cook quinoa according to package directions.
- In large bowl, combine olive oil, red wine vinegar, Italian seasoning, salt, and
pepper. Add in cucumber, olives, tomato, and red onion. Toss to coat evenly.
- Add cooked quinoa and top with feta cheese, if desired.