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To make Quinoa Greek Salad, gather these fresh ingredients: - 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 bell pepper (any color), diced - 1 cup kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste Each ingredient in this salad adds unique health benefits: - Quinoa: This grain packs protein and fiber. It helps keep you full. - Cherry tomatoes: They are low in calories and high in vitamins A and C. - Cucumber: This crunchy veggie hydrates and is low in calories. - Red onion: It has antioxidants that can help with heart health. - Bell pepper: This veggie is rich in vitamins C and A, boosting your immune system. - Kalamata olives: They contain healthy fats that benefit your heart. - Feta cheese: This cheese adds calcium and protein. - Parsley: It offers vitamins K and C, improving overall health. When picking your ingredients, follow these simple tips: - Tomatoes: Look for bright, firm ones. They should have a sweet smell. - Cucumber: Choose cucumbers that feel firm and have smooth skin. - Onions: Pick ones that are dry and have no soft spots. - Bell peppers: Select ones with vibrant colors and no wrinkles. - Olives: Check for freshness by ensuring the jar is sealed and free from leaks. - Parsley: Look for bright green leaves with no yellowing. These tips ensure your salad is fresh and full of flavor. For the full recipe, check out the detailed instructions. To start, you need to cook the quinoa. First, rinse 1 cup of quinoa under cold water. This step removes any bitter taste. In a medium saucepan, mix the rinsed quinoa with 2 cups of vegetable broth or water. Bring this to a boil over high heat. Once boiling, lower the heat to low. Cover the pot and let it simmer for about 15 minutes. After that time, the quinoa should be fluffy and all the liquid will be gone. Remove it from heat and let it cool. While the quinoa cools, you can prepare the dressing. In a small bowl, whisk together 1/4 cup of olive oil and 2 tablespoons of lemon juice. Add 1 teaspoon of dried oregano, salt, and pepper to taste. Mix it well until the ingredients blend together. This dressing will add a bright taste to your salad. Now, it’s time to bring everything together! In a large mixing bowl, add 1 cup of halved cherry tomatoes, 1 diced cucumber, 1/2 finely chopped red onion, and 1/2 diced bell pepper. Then toss in 1 cup of pitted and sliced kalamata olives. Once the quinoa has cooled, fluff it with a fork. Add the quinoa to the bowl with the vegetables. Next, gently fold in 1/2 cup of crumbled feta cheese and 1/4 cup of chopped fresh parsley. Finally, pour the dressing over the salad mixture. Toss gently until all the ingredients are well coated. If you want more flavor, adjust the seasoning with extra salt and pepper. Cover the salad and let it chill in the refrigerator for at least 30 minutes. This waiting time helps the flavors blend nicely. Enjoy your fresh and flavorful Quinoa Greek Salad! For the full recipe, check out the details above. To cook quinoa right, I follow a few simple steps. First, I rinse the quinoa in cold water to remove any bitter taste. Then, I combine it with vegetable broth or water. I use a ratio of 1 cup of quinoa to 2 cups of liquid. I bring it to a boil and then reduce the heat. I cover the pot and let it simmer for about 15 minutes. Once done, I let it cool before fluffing it with a fork. Perfectly cooked quinoa is fluffy and has a nice bite. Mixing the ingredients right makes a big difference. I add all the chopped veggies to a large bowl first. This helps me see how colorful the salad is. I carefully fold in the quinoa after it cools. Folding gently prevents the quinoa from getting mushy. I also add the feta cheese last to keep it chunky. For serving, I love using a large bowl to show off the colors. I garnish with extra parsley and a sprinkle of feta on top. For a fun touch, I add a few whole olives on the side. This makes each serving look inviting. Chilling the salad for at least 30 minutes helps the flavors blend well. You can enjoy it as a main dish or a side dish. For the full recipe, check out the Quinoa Greek Salad Delight! {{image_2}} You can easily add protein to your Quinoa Greek Salad. This boosts flavor and makes it more filling. Here are some great options: - Grilled chicken: Cut it into bite-sized pieces and mix it in. - Shrimp: Cooked shrimp adds a nice touch and complements the salad. - Chickpeas: Canned or cooked chickpeas are a tasty choice for extra protein. - Tofu: Marinated and grilled tofu works well for a vegetarian option. Each protein brings its own flavor and texture. Choose what you love most! This salad is already gluten-free since quinoa is naturally gluten-free. To make it vegan, simply skip the feta cheese or use a plant-based version. You can also replace the honey in some dressings with maple syrup. Here are some tips: - Use a vegan feta made from nuts or tofu. - Replace the olive oil with avocado oil for a different taste. - Add more veggies like carrots or bell peppers for extra crunch and color. These adaptations keep your salad fresh and fun without losing its essence. While the classic dressing is delicious, you can switch it up! Here are some creative dressing ideas to try: - Tahini dressing: Blend tahini with lemon juice, garlic, and water for a creamy twist. - Balsamic vinaigrette: Mix balsamic vinegar with olive oil for a sweet and tangy flavor. - Avocado dressing: Blend ripe avocado with lime juice and a splash of water for smoothness. Feel free to experiment with flavors. Your Quinoa Greek Salad will shine with your unique touch! For the full recipe, click here. To keep your Quinoa Greek Salad fresh, store it in an airtight container. This helps seal in the flavors and moisture. Avoid using metal containers, as they can react with the salad's ingredients. Glass or BPA-free plastic containers work best. Always place the salad in the fridge right after serving. When stored properly, your Quinoa Greek Salad can last up to five days in the fridge. After this time, the veggies may lose their crunch and flavor. Always check for any signs of spoilage, like an off smell or sliminess. If you see any, it's time to toss it. Freezing Quinoa Greek Salad is not the best option, but you can do it if needed. If you plan to freeze it, leave out the feta cheese and fresh herbs. Place the salad in a freezer-safe bag or container. Squeeze out any air to prevent freezer burn. When ready to eat, thaw it in the fridge overnight and add fresh feta and herbs just before serving. For the full recipe, check out the Quinoa Greek Salad Delight 🥗. Yes, you can make Quinoa Greek Salad ahead of time. It tastes even better after chilling. The flavors mix well and create a delicious taste. Just store it in the fridge in a sealed container. You can prepare it a day in advance for a quick meal. If you don’t have feta cheese, you can use goat cheese or a dairy-free option. Crumbled tofu also works well for a vegan choice. Creamy ricotta can add a nice texture too. Each option gives a unique flavor to your salad. To spice up the salad, add chopped jalapeños or red pepper flakes. You can also mix in some cayenne pepper for a kick. Another idea is to use spicy olives. Adjust the amount to fit your taste. Enjoy the extra heat in every bite! For the full recipe, check out the details above. In this blog post, I covered how to make a delicious Quinoa Greek Salad. We looked at key ingredients and their health benefits, plus tips for choosing fresh produce. I shared step-by-step instructions to cook quinoa, make the dressing, and combine everything. You now know ways to adapt the salad and store leftovers. Enjoy making this salad for its taste and nutrition. I hope you try it soon!

Quinoa Greek Salad

Discover the vibrant flavors of Quinoa Greek Salad Delight, a refreshing dish perfect for any occasion! Packed with colorful veggies, creamy feta, and a zesty dressing, this easy recipe combines the goodness of quinoa with traditional Greek ingredients. In just an hour, you can create a nutritious salad that's ideal for meal prep or sharing at gatherings. Click through for step-by-step instructions and indulge in this delicious, healthy treat!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 bell pepper (any color), diced

1 cup kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it cool.

    Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined. Set aside.

      Combine the Vegetables: In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, chopped red onion, diced bell pepper, and sliced olives.

        Add Quinoa and Feta: Once the quinoa has cooled, fluff it with a fork and add it to the bowl of vegetables. Gently fold in the crumbled feta cheese and fresh parsley.

          Dress the Salad: Pour the dressing over the salad mixture and toss gently until everything is well coated in the dressing. Adjust seasoning with additional salt and pepper if desired.

            Chill Before Serving: Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

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

                - Presentation Tips: Serve the salad in a large bowl for sharing or in individual portions garnished with extra parsley and a sprinkle of feta on top. For a pop of color, add a few whole olives on the side. Enjoy!