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Crisp, fresh, and bursting with flavor, this Greek-inspired quinoa salad brings together bold Mediterranean favorites—tangy feta cheese, briny olives, and sweet roasted bell peppers. It’s a satisfying dish that feels equally at home on a weekday lunch menu or a festive family table.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup chopped cucumber
- 1 cup roasted bell peppers, diced
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup finely chopped red onion
- 1 cup crumbled feta cheese
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- Pinch of dried oregano
- Salt and freshly ground black pepper to taste
Instructions
Begin by cooking the quinoa. In a medium saucepan, stir the rinsed quinoa into the water or vegetable broth and bring it to a boil. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all liquid is absorbed. Once done, fluff the quinoa gently with a fork and set it aside to cool slightly.
Meanwhile, prepare your tapenade by combining the chopped olives, a drizzle of olive oil, and a small pinch of oregano in a bowl. In a separate bowl, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper to create a tangy dressing.
In a large serving bowl, combine the cooled quinoa with the chopped cucumber, roasted bell peppers, red onion, and feta cheese. Pour the dressing over the mixture, tossing well to ensure every bite is evenly coated. Top the salad with the briny olive tapenade for an extra layer of Greek-inspired flair.
This quinoa salad works beautifully for busy weekdays or casual potlucks, balancing wholesome grains with bright, savory flavors. It’s perfect for anyone craving a light yet filling meal, and the quinoa offers a protein boost that vegetarians and meat-lovers alike can appreciate. Adjust the ingredients to taste—swap in grilled zucchini, use goat cheese instead of feta, or add fresh herbs like parsley for added color. Whichever way you make it, this simple recipe is sure to bring a taste of the Mediterranean sunshine to your table.
