Greek Quinoa Salad Bowl
This Greek quinoa salad bowl is bursting with flavor! Featuring kalamata olives, fresh cucumber slices, juicy tomatoes, crumbled feta cheese, quinoa, and tossed in a simple dressing.
Servings: 6 servings
Ingredients
- 2 cups cherry tomatoes halved
- 1 English cucumber peeled and diced
- 1 bell pepper diced
- ½ cup kalamata olives halved and pitted
- 1 medium red onion diced
- 2 cups quinoa cooked and cooled
- ½ cup feta cheese crumbled
- 1 teaspoon dried oregano
- 2 tablespoons olive oil extra virgin
- 2 tablespoons red wine vinegar
- Kosher sea salt to taste
- Kosher black pepper to taste
Instructions
- Place all the prepped veggies in a large salad bowl.
- Add the quinoa, feta cheese, oregano, oil and vinegar. Season to taste and toss to combine.
- Serve immediately or refrigerate until ready to eat.
Video
Notes
- Use other types of grains such as barley, amaranth, couscous, farro, millet, sorghum, etc.
- Store the leftovers in an airtight container in the refrigerator for up to three to four days. You may want to wait to sprinkle the feta over the salad until ready to eat.
- Pair with breadsticks or your favorite dinner roll
- Wash and prepare the ingredients ahead of time to save time.
Nutrition
Calories: 330kcal | Carbohydrates: 44g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 329mg | Potassium: 588mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1027IU | Vitamin C: 40mg | Calcium: 119mg | Iron: 4mg