Greek Quinoa Salad with Red Wine Vinaigrette

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This healthy Greek quinoa salad is loaded with tomatoes, cucumbers, artichokes, and feta cheese. Top it off with a tangy red wine vinaigrette. It's a tasty combination that's good for you!

This recipe is yet another way to enjoy superfood quinoa and the healthy flavors of the Mediterranean. After the success of Quinoa Fruit Salad and adding it to Sweet Potato Black Bean Chili, it's been a staple of our pantry.

When it comes to this seed-like grain, I've found two distinct camps: 1) those who know all about the health benefits, have tried it, and love it, and 2) those who say...what??? What's quinoa?

Here's why you'll love this recipe:

• It's easy to make and customize with the ingredients you have on hand.
• It's healthy, gluten-free, and vegan if you leave off the feta cheese.
• Quinoa adds a healthy protein, but you can add chickpeas or another protein and turn it into a hearty meal.
• You can make this ahead of time, and it's just as tasty cold.
• It's perfect for meal prep!

Ingredients

• Quinoa - White, red, black, or tri-colored may be used. Buy a bag that is clearly marked pre-rinsed.
  • Note: The seeds are naturally coated with saponin, which is bitter and soapy. To remove the coating, add quinoa to a fine mesh sieve and run cold water over it until it runs clear.
• Grape or cherry tomatoes - cut in half
• Artichoke hearts - cut into quarters
• Red onion - thinly slice
• Cucumber - peel and cut in quarters
• Feta cheese - crumble; leave off for the vegan version

Red peppers, carrots, and hearts of palm taste great too. Are you a kalamata olive fan? Throw those in too. The more goodies you add, the better!

Red Wine Vinegar Dressing

The quinoa is bathed in a red wine vinegar dressing (which, by the way, is also very tasty on greens.) Here's what you'll need to make it:

• Olive oil
• Red wine vinegar
• Garlic cloves - minced
• Oregano
• Salt and Pepper

Directions

1. Place quinoa and water in a pot and bring to a boil. Reduce to simmer, cover, and cook for about 15 minutes or until all the water is absorbed.
2. Transfer quinoa to a serving bowl, fluff with a fork and allow to cool for about 10 minutes.
3. To prepare the vinaigrette, combine ingredients in a jar with a tight-fitting lid and shake vigorously.
4. Mix vegetables, dressing, and quinoa together.
5. Cover and refrigerate for about an hour to allow the flavors to blend if possible.
6. Top with feta cheese before serving if using.

One of the nice things about this salad is that it can be made ahead of time and served cold!

This is a closer look at cooked quinoa. It's done when the grain is soft and translucent and the germ ring is visible around the edges. Quinoa is more like a seed, which makes it gluten-free. It's also high in protein and fiber.

Read more about this "complete protein" grain in The The Seven Reasons Quinoa is the New Health Food Superstar by Diana Herrington.

Putting all the health benefits aside, the best thing about Greek Quinoa Salad is that it just tastes great!

Make it a Meal

Turn this Greek salad with quinoa into a meal by adding additional protein such as:

• Chickpeas (garbanzo beans)
• Chicken
• Shrimp

Storage

Store leftovers in a covered container in the refrigerator for 5-7 days, depending upon the freshness of the vegetables.

More Healthy Salad Recipes

📋 Recipe

Greek Quinoa Salad with Red Wine Vinaigrette

Healthy Greek quinoa salad is loaded with tomatoes, cucumbers, artichokes, and feta cheese. Top it off with a tangy red wine vinaigrette.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Author: Marjory Pilley

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Ingredients

• ▢ 1 cup quinoa well-rinsed
• ▢ 1 pint grape or cherry tomatoes cut in half
• ▢ 14 ounces quartered artichoke hearts 1 can, drained and chopped
• ▢ ½ red onion cut into thin slices
• ▢ 1 cucumber peeled and cut in quarters
• ▢ 4 ounce feta cheese crumbled, leave off for vegan version

Vinaigrette

• ▢ ½ cup olive oil
• ▢ ¼ cup red wine vinegar
• ▢ 2 garlic cloves minced
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper

Instructions

• Place quinoa and water in a pot and bring to a boil.
• Reduce to simmer, cover and cook for about 15 minutes or until all of the water is absorbed. Grains will be soft and translucent and the germ ring will be visible on the outside of the grain.
• Transfer quinoa to serving bowl, fluff with fork and allow to cool for about 10 minutes.
• To prepare vinaigrette, combine ingredients in a jar with a tight-fitting lid. Shake vigorously.
• Stir in vinaigrette and vegetables.
• Cover and refrigerate for about an hour to allow the flavors to blend if possible.
• Top with feta cheese before serving, if using.

Vinaigrette

• Combine all of the ingredients in a jar with a tight lid. Shake well.

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Notes

Be sure to rinse quinoa well before cooking or use pre-rinsed quinoa.

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Nutrition

Calories: 404kcal | Carbohydrates: 46g | Protein: 11g | Fat: 21g | Saturated Fat: 2g | Sodium: 700mg | Potassium: 986mg | Fiber: 10g | Sugar: 5g | Vitamin A: 645IU | Vitamin C: 42.5mg | Calcium: 105mg | Iron: 4.5mg

Nutritional and Food Safety Disclaimer