Quinoa Greek Salad with Feta and Lemon Dressing
This quinoa Greek salad mixes fluffy quinoa, creamy feta, crisp cucumber, and juicy tomatoes with a tangy lemon dressing. It’s light, nutritious, and bursting with flavour—ideal for lunches, picnics, or simple healthy meals that feel both satisfying and refreshing.
Ingredients
- 150 g quinoa
- 300 ml vegetable stock
- 150 g feta cheese crumbled
- 10 cherry tomatoes halved
- ½ cucumber diced
- ½ red onion finely sliced
- 1 red pepper small, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp oregano dried
- pinch sea salt
- black pepper to taste
Instructions
- Rinse the quinoa under cold water and drain. Add it to a saucepan with water or stock and bring to a boil. Reduce the heat, cover, and simmer for about 12 minutes or until the grains are tender and the liquid absorbed. Remove from heat and let it stand, covered, for five minutes before fluffing with a fork.
- In a large bowl, combine the cooked quinoa, tomatoes, cucumber, red onion, and pepper. Whisk together olive oil, lemon juice, zest, oregano, salt, and pepper in a small bowl. Pour the dressing over the salad, toss well, then fold in the crumbled feta. Serve at room temperature or slightly chilled.
Notes
Cook the quinoa in vegetable stock if you can—it adds subtle flavour. Once cooked, let it cool before tossing, otherwise the feta will melt too much and the salad will clump. I prefer white quinoa for a light texture, though red quinoa adds a nutty bite.
Good feta makes all the difference here. Choose one that’s firm and crumbly rather than soft. It should be tangy and slightly creamy, not overly salty.
Nutrition
Calories: 280kcalCarbohydrates: 28gProtein: 9gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 460mgPotassium: 390mgFiber: 4gSugar: 3gVitamin A: 950IUCalcium: 170mgIron: 1.6mg
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