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To make a delicious quinoa Greek salad, gather these essential ingredients: - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 cucumber, diced into bite-sized pieces - 1/2 red onion, finely diced - 1/2 bell pepper (any color), diced - 1 cup kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled into small chunks - 1/4 cup fresh parsley, roughly chopped - 1/4 cup extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon dried oregano - Salt and black pepper to taste These ingredients blend together to create a fresh and tasty dish. Quinoa serves as a hearty base while the vegetables add crunch. Feta cheese brings creaminess, and olives add a briny bite. For added richness and flavor, consider these optional extras: - Avocado, diced - Red wine vinegar, instead of lemon juice - Capers, for a salty kick - Arugula or spinach, for extra greens By adding these, you can tailor the salad to your liking. Some of these extras can also boost the nutrition, making your meal even better. This quinoa Greek salad is not just tasty but also healthy. It is full of plant-based protein, fiber, and healthy fats. - Calories: About 250 per serving - Protein: 8 grams - Carbohydrates: 30 grams - Fat: 12 grams - Fiber: 5 grams These numbers can vary based on the specific ingredients you choose. Overall, this salad is a great option for a light lunch or dinner. It is both filling and nutritious, making it a perfect dish for anyone seeking a healthy meal. First, rinse one cup of quinoa under cold water. This removes any bitterness. In a medium pot, combine the rinsed quinoa with two cups of vegetable broth or water. Bring it to a high boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. The quinoa will absorb the liquid and become fluffy. When done, take it off the heat and let it cool. In a small bowl, mix together a quarter cup of extra virgin olive oil, two tablespoons of fresh lemon juice, and one teaspoon of dried oregano. Add a pinch of salt and black pepper. Whisk this until it blends well. Set it aside to let the flavors combine. In a large mixing bowl, add one cup of halved cherry tomatoes, one diced cucumber, half a finely diced red onion, and half a diced bell pepper. Toss in one cup of sliced kalamata olives as well. Stir gently to mix the vegetables evenly. When the quinoa has cooled, fluff it with a fork. Then, add it to the bowl of veggies, along with half a cup of crumbled feta cheese and a quarter cup of chopped parsley. Now it’s time to dress the salad. Drizzle your prepared dressing over the quinoa and vegetable mix. Use your hands or a large spoon to toss everything together gently. Ensure every ingredient gets coated with that tasty dressing. Taste the salad and add more salt or pepper if needed. Cover the bowl with plastic wrap or a lid. Place it in the fridge for at least 30 minutes. Chilling helps the flavors blend and taste better. When you are ready to serve, you can enjoy a refreshing, flavorful quinoa Greek salad. For the full recipe, check out the instructions above. Making quinoa Greek salad is easy, but a few mistakes can spoil it. Here are some common ones: - Not rinsing quinoa: Always rinse quinoa before cooking. This removes the bitter coating called saponin. - Overcooking or undercooking quinoa: Cook until fluffy. If too dry, add a bit of broth. If too wet, let it simmer longer. - Skipping the dressing: The dressing adds flavor. Don’t skip it! Whisk it well to blend all the flavors. - Not letting the salad chill: Chill the salad for at least 30 minutes. This helps the flavors blend perfectly. To make the best quinoa Greek salad, focus on freshness and balance. Use ripe tomatoes and crispy cucumbers. Here’s how to get it just right: - Choose quality ingredients: Fresh vegetables and good olive oil make a big difference. - Layer flavors: Add herbs slowly. Taste as you go to find the right balance. - Mix textures: Combine crunchy vegetables with creamy feta for a delightful bite. This salad is perfect for many events. Here are some fun serving ideas: - Picnics: Serve in a large bowl. Let everyone help themselves. - Dinner parties: Plate in individual bowls. Top with parsley for a fancy touch. - Meal prep: Pack in mason jars. Layer the ingredients for easy grab-and-go meals. Enjoy your time in the kitchen! For the full recipe, check out the detailed steps above. {{image_4}} If you want a vegan twist on this salad, you can skip the feta cheese. Instead, use avocado for creaminess. Add in some marinated artichokes or sun-dried tomatoes for extra flavor. Toss in some nuts like almonds or walnuts for a nice crunch. These options keep the salad fresh and tasty. To make this salad more filling, add chickpeas or grilled chicken. Chickpeas are great for added protein and fiber. You can use canned chickpeas for convenience. Just rinse and drain them before mixing. For grilled chicken, season it lightly with salt and pepper. Grill until cooked through, then slice it and add to your salad. This salad is naturally gluten-free thanks to quinoa. However, if you want to mix it up, try using brown rice or farro. Both grains work well and provide a different texture. Just cook them according to package instructions and let them cool before adding to your salad. Each of these variations helps you create a unique dish every time. Check out the Full Recipe for more details on how to make this delicious salad. To keep your quinoa Greek salad fresh, store it in an airtight container. This helps keep moisture out and flavors in. If you use a bowl, cover it tightly with plastic wrap. Make sure to cool the salad before putting it in the fridge. This prevents condensation from forming, which can make your salad soggy. When stored correctly, your quinoa Greek salad lasts about 3 to 5 days in the fridge. Check for any changes in smell or texture before eating. If the salad looks dry, consider adding a bit more dressing. This can bring back some flavor and moisture. Freezing quinoa Greek salad is possible but not ideal. Freezing can change the texture of fresh veggies. If you want to freeze it, do so without the dressing. Portion the salad into smaller containers for easy use later. When you’re ready to eat, thaw it in the fridge overnight. Then, add fresh dressing before serving. This keeps the taste bright and fresh. Yes, Quinoa Greek Salad is healthy. Quinoa is a complete protein. It has all nine essential amino acids. The salad is packed with fresh veggies, which provide vitamins and minerals. Feta cheese adds flavor and some calcium. Using olive oil gives healthy fats. Overall, it’s a nutrient-dense dish. Absolutely! Making this salad ahead of time works well. Prepare it a day before serving. The flavors blend better when it sits. Just store it in the fridge in an airtight container. This way, you save time when you need to serve it. If you want a substitute for feta cheese, try these options: - Goat cheese for a tangy taste - Ricotta for a creamy texture - Vegan cheese for a dairy-free choice These options will change the flavor but keep the salad delicious. To spice up your Quinoa Greek Salad, add diced jalapeños or red pepper flakes. You can also mix in hot sauce with the dressing. For a smoky flavor, try smoked paprika or chipotle powder. These additions will heat things up while keeping it fresh. For the complete guide to making this salad, check the Full Recipe. This blog post covered all you need for a great Quinoa Greek Salad. We talked about ingredients, cooking steps, and tips to avoid common mistakes. Remember to chill your salad for the best taste. Whether you stick to the basics or try different variations, this dish can fit any occasion. Enjoy making it ahead of time and feel free to customize it. I hope you're excited to create your own delicious, healthy salad!

Quinoa Greek Salad

Experience the refreshing taste of Quinoa Greek Salad Bliss with this easy and healthy recipe! Packed with vibrant veggies, tangy feta, and a zesty dressing, it's perfect for lunch or as a side dish. Learn step-by-step how to create this flavorful salad that not only delights the taste buds but also nourishes your body. Click through to discover the full recipe and enjoy a burst of Mediterranean flavor in every bite!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced into bite-sized pieces

1/2 red onion, finely diced

1/2 bell pepper (any color), diced

1 cup kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled into small chunks

1/4 cup fresh parsley, roughly chopped

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon dried oregano

Salt and black pepper to taste

Instructions
 

Cook the Quinoa: In a medium-sized saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a vigorous boil, then reduce the heat to low. Cover the pot and allow it to simmer gently for about 15 minutes or until the quinoa appears fluffy and has absorbed all the liquid. Once cooked, remove from heat and set aside to cool.

    Prepare the Dressing: In a small mixing bowl, combine the olive oil, lemon juice, dried oregano, and a pinch of salt and pepper. Whisk the mixture until it's thoroughly blended and emulsified. Set this flavorful dressing aside to infuse.

      Combine the Vegetables: In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, finely chopped red onion, diced bell pepper, and sliced kalamata olives. Stir gently to combine the vegetables evenly.

        Incorporate Quinoa and Feta: Once the quinoa has cooled to room temperature, fluff it with a fork to separate the grains. Add the fluffy quinoa to the bowl of mixed vegetables. Carefully fold in the crumbled feta cheese and chopped parsley, ensuring everything is evenly distributed.

          Dress the Salad: Drizzle the prepared dressing over the quinoa salad mixture. Gently toss everything together with your hands or a large spoon until all ingredients are evenly coated with the dressing. Taste and adjust seasoning with additional salt and black pepper, if necessary.

            Chill Before Serving: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the salad to chill for at least 30 minutes; this resting time will help develop and deepen the flavors.

              - Prep Time: 15 min | Total Time: 1 hr | Servings: 4-6

                - Präsentationstipps: For an inviting presentation, serve the salad family-style in a large bowl. For individual servings, use smaller bowls and top each with a sprig of fresh parsley and an additional sprinkle of crumbled feta. Consider adding a few whole olives on the side for added color and fun. Enjoy this delightful treat!