Greek  Quinoa Salad

"Greek Quinoa Salad with homemade vinaigrette features fresh vegetables, cannellini beans, and feta cheese topped with a zesty homemade Greek vinaigrette."

RENEE NICOLE'S KITCHEN

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INGREDIENTS

For the Salad ▢ 1 cup dried quinoa ▢ 1 cup cherry or grape tomatoes, quartered ▢ ½ to 1 whole cucumber, diced  ▢ 1 sweet red pepper, diced small ▢ 12 ounces cannellini beans, drained and rinsed ▢ 8 ounces feta cheese, crumbled For the Vinaigrette ▢ ¼ cup apple cider vinegar ▢ Juice of 1 medium or large lemon ▢ ½ cup olive oil ▢ ¼ cup diced red onion ▢ 2 cloves garlic, minced ▢ 2 teaspoons Dijon mustard ▢ ½ teaspoon parsley ▢ ½ teaspoon oregano ▢ ¼ teaspoon salt ▢ ¼ teaspoon black pepper

Yield

prep time

1 HOUR  10 MINUTES

total time

4-6 SERVINGS

Greek Quinoa Salad

5 MINUTES

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1. Cook the quinoa according to package instructions. Remove from heat and cool completely.

Instructions

2. Meanwhile, make the vinaigrette: in a jar with a lid, combine all of the ingredients. Place the lid on the jar and shake vigorously until all of the ingredients are incorporated. Set aside.

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3. Add the tomatoes, cucumber, red pepper, cannellini beans, and feta to the quinoa.

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4. Pour half of Greek vinaigrette over the quinoa & veggies, then toss to combine.

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5. Cover and refrigerate the quinoa mixture for a minimum of 30 minutes to 1 hour, then pour the remaining vinaigrette over top and then toss again to combine.

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6. Serve with your favorite grilled meat or fish, or serve with pita and tzatziki if desired.

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