Easy Greek Quinoa Salad |Cooking With Amanda

I was pretty late joining the quinoa bandwagon. As usual, I've finally gotten on board with a food trend about the time it's probably slowing down. Is quinoa even still a thing that people are loving? Probably not, since I am now enjoying it! I never know what's trendy.

It's a bit annoying how long it took me to actually try quinoa though, because now that I've finally discovered it, I would happily eat it all the time. I don't, because I'm the only one in the house that enjoys it. I still haven't managed to convince anyone else in my family that it's tasty. More for me I suppose!

This Greek quinoa salad is really quick and easy to make, plus, it can be made well ahead of time. I made this for lunch for myself, and then served it with supper that night, and it was actually better after being refrigerated for a few hours. And, since I'm the only one that eats quinoa here, I had the leftovers for lunch for several days. It was the perfect lunch. The protein filled quinoa made it nice and filling, while still being light and fresh from the veggies and Greek vinaigrette dressing.

If you want to make this more of a main meal, it was also great with some chopped, cooked chicken tossed in. I tried that one day for lunch as well and really enjoyed it that way. Actually, I enjoyed this Greek quinoa salad so much that I was kind of sad when it was all gone. And I was the only one eating it. That's how much I liked it. Pretty sure I need to make it again, just for lunch if nothing else! It was kind of nice having a weeks worth of lunches ready in the fridge for me!

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Easy Greek Quinoa Salad Recipe

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Ingredients

For the Salad:

2 cups cooked quinoa
2 cups chopped cucumber
1/2 cup sliced black olives
1 yellow bell pepper, chopped
1/3 cup chopped red onion
2 cups quartered grape tomatoes
1/2 cup crumbled feta cheese

For the Dressing:

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 lemon, juice and zest
1 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

In a large bowl, place the quinoa, cucumber, olives, yellow pepper, red onion, tomatoes and feta, and toss lightly to combine.
In a small bowl, whisk together all of the dressing ingredients. Pour the dressing over the salad and toss to coat the salad evenly with the dressing. Refrigerate until ready to serve.
Salad keeps well in a sealed container in the refrigerator for up to 5 days.