Healthy Greek Quinoa Salad Recipe
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Greek Quinoa Salad with Red Wine Vinaigrette

This easy Greek quinoa salad is loaded with vegetables and topped off with a red wine vinaigrette. You won't believe this tasty combination is also good for you!
Course Salad
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 404kcal
Author Marjory Pilley

Ingredients

  • 1 cup quinoa well-rinsed
  • 2 cups water
  • 1 pint grape or cherry tomatoes cut in half
  • 14 ounces quartered artichoke hearts 1 can, drained and chopped
  • 1/2 red onion cut into thin slices
  • 1 cucumber peeled and cut in quarters
  • 4 ounce crumbled feta cheese, optional leave off for vegan version

Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 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.

Notes

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

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