Quinoa Greek Salad

Healthy delicious Greek salad with quinoa, cherry tomatoes, cucumbers, red onion, kalamata olives, and feta cheese. So easy!

Ingredients

• 1 cup dry quinoa
• 1 teaspoon salt
• 2 cups diced cucumbers, seeded if the cucumbers are very seedy, and peeled if the cucumbers have thick peels
• 1/3 cup finely diced red onion
• 2 cups cherry or sungold tomatoes, halved
• 2 tablespoons finely diced red bell pepper
• 1/2 cup chopped, pitted kalamata olives
• 1 Tbsp thinly sliced fresh mint
• 1 1/2 teaspoon chopped fresh oregano
• 2 tablespoons chopped fresh parsley
• 1/4 cup high quality extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons salt
• 1/2 cup crumbled feta cheese (omit for vegan option)

Method

Cook the quinoa:Cook quinoa in salted water (1 teaspoon salt for 2 cups water) according to quinoa box instructions. (Usually that means heating 1 cup of quinoa and 2 cups of water until simmering, then lowering the heat to low, covering and cooking for 15 minutes.)Remove from heat and fluff with a fork. To cool quickly, spread out cooked quinoa on a baking sheet.

Prep veggies and herbs:While the quinoa is cooking, prep the vegetables and herbs for the salad.

Toss with olive oil, vinegar, salt, feta: Place cooled quinoa, cucumbers, onions, tomato, bell pepper, olives, and herbs (mint, oregano, parsley) in a large bowl. Toss with olive oil to gently combine. Sprinkle with vinegar, salt, and crumbled feta cheese, and gently toss to combine. Serve immediately.