Greek Quinoa Salad Recipe

Quinoa: A protein-rich grain that serves as the base of the salad.

Cherry tomatoes: Sweet and juicy tomatoes that add a burst of flavor.

Cucumber: Adds a refreshing crunch to the salad.

Red onion: Provides a sharp and tangy taste.

Kalamata olives: Greek olives with a rich, briny flavor.

Feta cheese: A tangy, brined curd cheese that enhances the Mediterranean taste.

Olive oil: Extra virgin olive oil for the dressing, adding a smooth and rich texture.

Red wine vinegar: Adds acidity and depth to the dressing.

Oregano: A dried herb that brings an earthy flavor.

Salt: Enhances the overall taste of the salad.

Black pepper: Adds a hint of spice to the dressing.

When preparing the quinoa, make sure to rinse it thoroughly under cold water to remove its natural coating, called saponin, which can make it taste bitter or soapy. After cooking, let the quinoa sit covered for a few minutes to absorb any remaining water, then fluff it with a fork to achieve a light and fluffy texture. This will ensure that your Greek Quinoa Salad has the perfect base to complement the fresh vegetables and feta cheese.

• quinoa - Substitute with bulgur wheat: Bulgur wheat has a similar texture and can absorb flavors well, making it a good alternative to quinoa.

• water - Substitute with vegetable broth: Using vegetable broth instead of water can add more depth and flavor to the quinoa.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture to cherry tomatoes.

• cucumber - Substitute with zucchini: Zucchini can provide a similar crunch and freshness to the salad.

• red onion - Substitute with green onions: Green onions offer a milder flavor and can add a nice color contrast.

• kalamata olives - Substitute with black olives: Black olives have a similar briny flavor and can be used if kalamata olives are not available.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, making it a good alternative to feta.

• extra virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a suitable replacement for olive oil.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a slightly different but pleasant flavor.

• dried oregano - Substitute with dried basil: Dried basil can offer a different but complementary herbaceous note to the salad.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper can offer a similar spiciness with a slightly different flavor profile.

• Allow the quinoa salad to cool completely before storing. This helps maintain the texture and prevents condensation from making it soggy.
• Transfer the Greek quinoa salad to an airtight container. This will keep the flavors fresh and prevent any unwanted fridge odors from seeping in.
• Store the container in the refrigerator. The salad will stay fresh for up to 3-4 days, making it a perfect make-ahead meal option.
• If you plan to freeze the salad, omit the feta cheese before freezing. Dairy products can change texture when frozen and thawed.
• Portion the salad into individual servings before freezing. This makes it easier to thaw just what you need without defrosting the entire batch.
• Use freezer-safe containers or heavy-duty freezer bags. Label them with the date to keep track of freshness.
• When ready to eat, thaw the salad in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Once thawed, add fresh feta cheese and give the salad a good toss to redistribute the dressing and flavors.
• For an extra burst of freshness, consider adding a squeeze of lemon juice or a handful of fresh herbs like parsley or mint before serving.

• Gently warm the quinoa salad in a skillet over medium-low heat. Stir occasionally to ensure even heating and prevent sticking. This method helps maintain the texture of the vegetables and feta cheese.

• Use a microwave-safe dish to reheat the salad. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until it reaches your desired temperature.

• Preheat your oven to 300°F (150°C). Spread the quinoa salad evenly on a baking sheet and cover it with aluminum foil. Warm it in the oven for about 10-15 minutes, checking occasionally to ensure it doesn’t dry out.

• For a quick and easy method, place the salad in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir occasionally until heated through. This gentle method helps preserve the flavors and textures of the ingredients.

• If you prefer a slightly crisp texture, lightly sauté the quinoa salad in a non-stick pan with a drizzle of olive oil. Cook over medium heat, stirring frequently, until it’s warmed to your liking.

• Fine-mesh strainer: to rinse the quinoa thoroughly under cold water, removing any bitterness.

• Saucepan: to bring water to a boil and cook the quinoa.

• Lid: to cover the saucepan while the quinoa simmers and rests.

• Fork: to fluff the cooked quinoa after it has rested.

• Large mixing bowl: to combine the cooked quinoa with the other salad ingredients.

• Small bowl: to whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper for the dressing.

• Whisk: to mix the dressing ingredients thoroughly.

• Chef's knife: to dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and halve the kalamata olives.

• Cutting board: to provide a safe surface for chopping and dicing the vegetables and olives.

• Measuring cups: to measure out the quinoa, water, cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese.

• Measuring spoons: to measure out the olive oil, red wine vinegar, oregano, salt, and black pepper.

• Serving spoon: to toss the salad and serve it.

Rinse quinoa ahead: Rinse and drain the quinoa the night before to save prep time.

Pre-chop vegetables: Dice the cucumber, red onion, and halve the cherry tomatoes in advance.

Batch cook quinoa: Cook a large batch of quinoa and store it in the fridge for up to a week.

Ready-made dressing: Prepare the dressing in a jar and shake it before using.

Use pre-crumbled feta: Save time by buying pre-crumbled feta cheese instead of crumbling it yourself.

Quick chill: Spread cooked quinoa on a baking sheet to cool it quickly.