The Perfect Greek Quinoa Salad: Fresh, Flavorful, and Balanced

• 1 cup quinoa (rinsed three times)
• 2 cups water or vegetable broth (for extra flavour)
• 1 English cucumber, diced
• 2 bell peppers (red, yellow, or orange), diced
• 2 cups cherry tomatoes, halved
• 1/2 to 1 medium red or yellow onion, finely diced
• 2/3 cup kalamata olives, sliced
• 1/2 cup feta cheese, cubed (for salad)
• 1/4 cup feta cheese, crumbled (for dressing)
• 1/2 cup fresh parsley, chopped
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1½ tbsp red wine vinegar
• 2 garlic cloves, minced
• 2 tsp dried oregano
• 1/2 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1

   Rinse the quinoa—three times! This removes the natural coating called saponin, which can make quinoa taste bitter and soapy if not washed thoroughly. After rinsing, combine the quinoa with water or broth in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until fluffy. Fluff with a fork and let cool slightly.

2. 2

   In a small blender or whisking bowl, combine the following: olive oil, lemon juice, red wine vinegar, crumbled feta, garlic, oregano, honey, salt, and pepper. Blend or whisk until smooth and creamy. Let sit for 5–10 minutes to allow the flavours to meld.

3. 3

   In a large bowl, combine the quinoa, cucumbers, bell peppers, tomatoes, onion, olives, crumbled feta, cubed feta, parsley, and oregano. Pour the creamy feta dressing over and gently toss to coat evenly.

4. 4

   Let the salad rest for 15–30 minutes to allow the flavours to develop. Taste and adjust seasoning if needed.