Description
A fresh and healthy Greek-inspired quinoa salad featuring cooked quinoa, crisp cherry tomatoes, cucumber, red onion, and crumbled feta cheese, all tossed in a light lemon-oregano dressing. This vibrant salad is perfect as a refreshing side dish or a light main course, offering Mediterranean flavors and nutritious ingredients.
Ingredients
Salad Ingredients
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup feta cheese, crumbled
Dressing Ingredients
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the cooked quinoa, halved cherry tomatoes, diced cucumber, and finely chopped red onion. Mix gently to evenly distribute the ingredients.
- Prepare Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and black pepper until well emulsified and flavorful.
- Toss Salad: Pour the prepared lemon-oregano dressing over the quinoa and vegetable mixture, then toss gently to coat all ingredients evenly with the dressing.
- Add Feta Cheese: Sprinkle the crumbled feta cheese over the salad, then gently fold it in to combine without breaking up the cheese too much.
- Chill and Serve: Cover the salad and chill it in the refrigerator for 15 to 20 minutes before serving to allow the flavors to meld and enhance the taste.
Notes
- Add kalamata olives for extra Mediterranean flavor and texture.
- To make this recipe vegan, simply omit the feta cheese or substitute with a plant-based cheese alternative.
- This salad is ideal for meal prep as it keeps well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
