Greek Quinoa Salad with Cucumbers, Tomatoes, and Feta

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Greek Quinoa Salad with Tomatoes, Cucumbers, and Feta is the perfect side dish for any potluck or picnic. This salad is made in 20 minutes and can be served hot, cold, or at room temperature.

Greek Quinoa Salad  with Cucumbers, Tomatoes, and Feta | Bites of Bri

If you’re looking for a quick and easy salad to take to a Memorial Day picnic, I’ve got you covered with Greek Quinoa Salad with Tomatoes, Cucumbers, and Feta. This might be my salad of summer! I originally tested this recipe a few weeks ago and between that batch and the more recent one, I think I’ve eaten both batches in their entirety. The few bites that I shared were loved by all so I know you’ll love this recipe too.

Greek Quinoa Salad  with Cucumbers, Tomatoes, and Feta 2 | Bites of Bri

Did you know Quinoa is actually a seed versus a grain? Even though it is still a carb, it has protein unlike other carbs such as rice and pasta. So you can feel good about eating this salad anytime. We love it as a dinner side but it also makes a great potluck dish. To top it all off, it comes together in 15-20 minutes and can be served warm, cold, or at room temperature. Use any quinoa variety you have on hand…red, mixed or white quinoa will all work. How’s that for flexible? As a side note, if you are unfamiliar with quinoa, most grocery stores sell it right near the rice or near the grains.

Greek Quinoa Salad  with Cucumbers, Tomatoes, and Feta 8 | Bites of Bri

Start by cooking the quinoa. Always rinse the quinoa first to get rid of any bitterness that may exist on the outside of the seeds. A quick rinse under cold water will do the trick. Measure out 1 1/2 cups of quinoa. Add this to a small pot with 3 cups of water. The ratio of quinoa to water is just 1:2 in case you wanted to make this recipe for a larger crowd. Bring this mixture to a boil, then reduce to a simmer. Cook covered loosely for 15 minutes or until the water has been absorbed. Fluff with a fork.

Greek Quinoa Salad  with Cucumbers, Tomatoes, and Feta 16 | Bites of Bri   Greek Quinoa Salad  with Cucumbers, Tomatoes, and Feta 13 | Bites of Bri

While the quinoa is cooking, dice the English cucumber and the tomatoes. Add both of these to a bowl.

Greek Quinoa Salad  with Cucumbers, Tomatoes, and Feta 15 | Bites of Bri   Greek Quinoa Salad  with Cucumbers, Tomatoes, and Feta 14 | Bites of Bri

To make the dressing, combine the chopped fresh oregano with the olive oil, red wine vinegar, salt, and pepper in a small bowl. Whisk to combine.

Greek Quinoa Salad  with Cucumbers, Tomatoes, and Feta 12 | Bites of Bri   Greek Quinoa Salad  with Cucumbers, Tomatoes, and Feta 10 | Bites of Bri

Once the quinoa is cooked, allow it to cool slightly before adding it to the bowl with the tomatoes and cucumbers.

Greek Quinoa Salad  with Cucumbers, Tomatoes, and Feta 9 | Bites of Bri

Pour the dressing over the mixture. Toss to combine. Crumble the feta on top. Toss. Taste it to make sure there’s enough salt and pepper. It’s ready to serve!

Greek Quinoa Salad  with Cucumbers, Tomatoes, and Feta 7 | Bites of Bri

This will definitely be the favorite at any Memorial Day party.

Greek Quinoa Salad  with Cucumbers, Tomatoes, and Feta 8 | Bites of Bri

I’m telling you guys…it’s my salad of summer.

Greek Quinoa Salad  with Cucumbers, Tomatoes, and Feta 6 | Bites of Bri

Greek Quinoa Salad with Cucumbers, Tomatoes, and Feta

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6-8 side portions

Greek Quinoa Salad with Tomatoes, Cucumbers, and Feta is the perfect side dish for any potluck or picnic. This salad is made in 20 minutes and can be served hot, cold, or at room temperature.

Ingredients

  • 1 ½ cups quinoa, uncooked and rinsed
  • 1 pint grape tomatoes, halved
  • 1 English cucumber, diced
  • 4 oz feta cheese, crumbled
  • 1 tsp fresh oregano, chopped
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • ¼ tsp salt
  • 1/8 tsp pepper

Instructions

  1. Start by cooking the quinoa. Always rinse the quinoa first to get rid of any bitterness that may exist on the outside of the seeds. A quick rinse under cold water will do the trick. Measure out 1 1/2 cups of quinoa. Add this to a small pot with 3 cups of water. Bring this mixture to a boil, then reduce to a simmer. Cook covered loosely for 15 minutes or until the water has been absorbed. Fluff with a fork.
  2. While the quinoa is cooking, dice the English cucumber and the tomatoes. Add both of these to a bowl.
  3. To make the dressing, combine the chopped fresh oregano with the olive oil, red wine vinegar, salt, and pepper in a small bowl. Whisk to combine.
  4. Once the quinoa is cooked, allow it to cool slightly before adding it to the bowl with the tomatoes and cucumbers.
  5. Pour the dressing over the mixture. Toss to combine.
  6. Crumble the feta on top. Toss. Taste it to make sure there’s enough salt and pepper. It's ready to serve!
http://bitesofbri.com/2014/05/greek-quinoa-salad-cucumbers-tomatoes-feta/

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Comments

  1. says

    HI Bri!
    Love the presentation of this dish. And with summer upon us, you guessed it lots of potlucks and family/friends gatherings coming up with Memorial Day kicking off all the fun.

    What I think is nicest about this dish is that is can be served warm/cold or room temperature…that’s just perfect because when you bring a hot dish to a potluck, how am I supposed to keep it warm? And “hot” dishes get icky when they lose their heat.

    Pretty tablecloth too =) Always looking for ways to use quinoa!

  2. says

    I didn’t know that quinoa was a seed! That’s so cool! I eat A LOT of quinoa. I love it! This looks like a great way to jazz it up. I really enjoy Greek salad, it’s one of my faves, so making a quinoa greek salad is the best thing I’ve heard all day! Must make for BBQ season!

    • Bri says

      Allison, Thanks for stopping by. I love quinoa too because I love swapping it for rice and pastas. Farro is another personal favorite. Have you tried that?

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