Go Back
You need fresh ingredients for salads to make a great Greek Quinoa Chopped Salad. Here’s a list of key items:

Greek Quinoa Chopped Salad

Brighten your meal routine with this fresh and flavorful Greek Quinoa Chopped Salad! Packed with nutritious ingredients like protein-rich quinoa, crunchy veggies, and tangy feta, this easy-to-make dish is perfect for any diet. Customize it to your taste and enjoy its vibrant flavors and health benefits. Ready to dive in? Click through for the full recipe and step-by-step instructions on how to create this delicious salad that will satisfy your cravings!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 cucumber, diced

1 bell pepper (red or yellow), diced

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil over high heat, then reduce to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.

    In a large mixing bowl, add the diced cucumber, bell pepper, cherry tomatoes, red onion, and Kalamata olives. Stir well to combine.

      Add the cooked quinoa to the mixing bowl with the vegetables.

        In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Pour the dressing over the quinoa and vegetable mixture.

          Gently toss everything together until well combined and the dressing evenly coats all ingredients.

            Finally, sprinkle the crumbled feta cheese on top and garnish with chopped parsley.

              Serve chilled or at room temperature for the best flavor.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve in a large, colorful bowl and garnish with extra parsley and a few whole olives on top for a pop of color.