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

• 170 g quinoa (rinsed three times)
• 480 ml water or vegetable broth (for extra flavour)
• 1 English cucumber, diced
• 2 bell peppers (red, yellow, or orange), diced
• 480 ml cherry tomatoes, halved
• ½ to 1 medium red or yellow onion, finely diced
• 160 ml kalamata olives, sliced
• 120 ml feta cheese, cubed (for salad)
• 60 ml feta cheese, crumbled (for dressing)
• 120 ml fresh parsley, chopped
• 72 g olive oil
• 60 ml lemon juice
• 23 ml red wine vinegar
• 2 garlic cloves, minced
• 10 ml dried oregano
• 4 g honey
• 3 ml kosher salt
• 1 ml black pepper

Mga Tagubilin

1. Quinoa

   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. Dressing

   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. Assembly

   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.