Quinoa Greek Salad Recipe with Tomatoes, Cucumber & Feta

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Quinoa Greek Salad Recipe with Tomatoes, Cucumber & Feta
Quinoa Greek Salad Recipe with Tomatoes, Cucumber & Feta | cookincanuck.com #recipe #quinoa

Isn’t there some saying about the lazy days of summer? I must be doing something wrong because my summertime groove isn’t grooving yet. Each day, an overwhelming urge to nap hits at about 4pm. This is typically on the heels of supervising playdates, driving the kids to various activities, setting up sprinklers and supersoaker wars and…oh yeah…working. It seems I’m not quite in the swing of whole “lazy day” thing and I need another week or so until I get my summertime groove back.

Keeping up with this new pace of life means that easy lunch and dinner recipes are even more necessary than ever. This quinoa salad, with the flavors of a traditional Greek salad, comes together quickly and can be served as a side dish or a full meal. If you want to serve it as the main course, add some chickpeas or cannellini beans for a hit of protein.

If you want to make mealtime prep even faster, some of that quinoa that you have stored away in your freezer. What? No ziploc bags of quinoa in your freezer? Believe me, this is a time-saver that you don’t want to miss.

You remember this photo that I slaved over for my post on How to: Freeze Quinoa, right? Yeah, one of my crazier moments.

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How to: Freeze Quinoa {And Quinoa Recipe Link-Up} #quinoa #healthy
How to: Freeze Quinoa

This recipe requires about 3 cups of cooked quinoa. Gently stir in halved grape tomatoes, cubed cucumbers, feta cheese and Kalamata olives, then toss with a simple dressing of olive oil, red wine vinegar and oregano.

That’s it. Done.

Now you have some extra time to enjoy those “lazy” summer days.

The recipe:

In a medium saucepan, combine the quinoa and water. Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.

Quinoa Greek Salad with Tomato, Cucumber & Feta Cheese | cookincanuck.com #salad #quinoa

Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.

Transfer the quinoa to a medium-sized bowl and add the tomatoes, cucumber, olives and feta cheese. Stir gently to combine.

Quinoa Greek Salad with Tomato, Cucumber & Feta Cheese | cookincanuck.com #salad #quinoa

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt and pepper.

Quinoa Greek Salad Recipe with Tomatoes, Cucumber & Feta | cookincanuck.com #recipe #quinoa

Pour the dressing over the quinoa salad and stir to combine. Serve.

Other summer salad recipes:

Healthy Summer Salad Recipes | cookincanuck.com
Cookin’ Canuck’s Strawberry, Pistachio, Feta Cheese & Basil Salad
Cookin’ Canuck’s Grilled Eggplant & Zucchini Salad with Feta, Chickpeas & Mint
MJ & Hungryman’s Orange, Farro & Beet Salad
Making Thyme for Health’s Roasted Corn & Tomato Summer Salad with Lemon-Basil Yogurt Dressing
Cooks Joy’s Cucumber Pineapple Salad

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Quinoa Greek Salad with Tomatoes, Cucumber & Feta Cheese

Loading nutrition data...
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

From the kitchen of Cookin Canuck. www.cookincanuck.com

Yields Makes approximately 4½ cups

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 cup grape tomatoes, cut in half
  • 1 cup quartered cucumber rounds
  • 1/4 cup quartered kalamata olives
  • 1/4 cup feta cheese
  • 3 tbsp extra-virgin olive oil
  • 1 1/2 tbsp red wine vinegar
  • 3/4 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp ground pepper

Directions

  1. In a medium saucepan, combine the quinoa and water. Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.
  2. Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.
  3. Transfer the quinoa to a medium-sized bowl and add the tomatoes, cucumber, olives and feta cheese. Stir gently to combine.
  4. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt and pepper.
  5. Pour the dressing over the quinoa salad and stir to combine. Serve.

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Recipe Notes

Calories 213.5 / Total Fat 11.3g / Saturated Fat 1.98g / Cholesterol 5.6mg / Sodium 254mg / Total Carbohydrates 23.6g / Fiber 2.2g / Sugar 2.5g / Protein 5.0g / WW (Old Points) 5 / WW (Points+) 6

Disclosure: This post includes Amazon affiliate links. If you purchase the items shown from the links in this post, a small percentage of the sale will go to supporting Cookin’ Canuck.

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Comments

  2. I am yet to find my summer groove either…. sickness prevented me from prepping and getting my head on straight before the kids were out and now I’m playing catch~up. 🙂 Looking forward to feeling the lazy days of summer too! I’ve never thought to freeze quinoa and anxious to try that. I love it but usually make too much then throw it out! VERY fun picture… and looking forward to trying the freezing method and this salad!

    Reply

  8. This recipe comes just in time as I have a container of cooked quinoa in the fridge from another project. Now to freeze it or make salad……

    Reply

  20. Hi Dara! Your blog is so lovely! Your pictures are stunning and the recipes all sound so delicious. I love quinoa in salads! Ever since I succeeded in getting my husband into liking it, I have to make sure to cook extra batches. Freezing quinoa sounds like the perfect solution. Thank you so much for the mention! I sure do appreciate it.

    Reply

  30. Making it now for our Father’s Day cookout tomorrow… it already looks delicious, and I can’t wait to eat it! 🙂

    Reply

  31. I’ve been looking for a non-mayonnaise-y salad side dish for an upcoming dinner party and this looked great. I literally JUST made it and it’s delicious! Can’t wait to see how it tastes after a few hours in the fridge for the flavors to blend — I think it will be even better. This looks like a regular addition to my salad options. Thanks!

    Reply

      • Dara — it was a HUGE hit — even after I realized that I mistakenly used couscous instead of quinoa! Believe me, that works, too. We love it and have already made it twice.

        Reply

        • Tammy, I’m so glad it turned out! And now I’ll have to try it with couscous, too. 🙂

          Reply

  34. Great summer recipe. I added fresh lime juice, as I like the acid addition and it freshens up the taste.

    Reply

Trackbacks

  11. […] Monday: Braised Chicken and Spring Vegetables Tuesday: Steak with Artichoke & Cherry Pepper Saute Wednesday: leftovers Thursday: Halibut Baked in Parchment with Summer Squash Weekend: Greek Marinated Chicken and Quinoa Greek Salad with Tomatoes, Cucumber and Feta […]

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