Greek Quinoa Chopped Salad

Looking for a fresh and flavorful meal? Try the Greek Quinoa Chopped Salad! This vibrant and nutritious dish is packed with protein-rich quinoa, fresh veggies, and healthy fats, making it perfect for lunch or dinner. With endless customization options, you can tailor it to your taste. Discover step-by-step instructions and health benefits in our blog and elevate your meal prep game. Click through to explore the recipe and enjoy a delicious, guilt-free meal!

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Ingredients

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), diced

1/4 red onion, finely chopped

1/2 cup Kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

Salt and pepper to taste

Instructions

In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and has absorbed all the liquid. Fluff with a fork and let it cool.

In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, Kalamata olives, crumbled feta cheese, and chopped parsley.

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.

Once the quinoa has cooled, add it to the large mixing bowl with the chopped vegetables.

Pour the dressing over the salad and toss gently to combine all ingredients thoroughly, ensuring the quinoa and veggies are evenly coated.

Taste and adjust seasoning with additional salt and pepper if necessary.

Allow the salad to chill in the refrigerator for about 30 minutes before serving to let the flavors meld together.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

- Presentation Tips: Serve the salad in a large bowl or individual plates, and garnish with extra parsley and a sprinkle of feta for a beautiful finish. Optionally, drizzle some additional olive oil on top before serving.