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Salads

Greek Quinoa Salad

TIME

2 h 30 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

462 kcal

CARBS

54.1 g

PROTEIN

17.2 g

FAT

20.9 g

Z Greek Quinoa Salad

About this recipe

Quinoa has deep roots in Bolivia’s Andean food traditions. This fusion salad brings Bolivian quinoa together with Greek-style flavors: feta, Kalamata olives, crisp vegetables, and a lemon-oregano vinaigrette.

WHY YOU’LL LOVE IT

Bolivian quinoa meets feta, Kalamata olives, and oregano in a colorful fusion of flavors. Chickpeas and quinoa give the salad a hearty texture, balanced by crisp fresh vegetables. A bright lemon and red wine vinaigrette brings every ingredient together.

Ingredients

Makes 4 servings. Measure the quinoa and chickpeas dry, before soaking or cooking. Use the entire cooked yield.

For the Salad

  • ⅔ cup dry Bolivian quinoa (115 g / about 4 oz)
  • ¾ cup dried chickpeas (150 g / 5.3 oz)
  • Water, as needed for soaking and cooking
  • 1 medium cucumber, diced (about 300 g)
  • 1 medium red bell pepper, seeded and diced (about 150 g)
  • 1 cup cherry tomatoes, halved (about 150 g)
  • ½ medium red onion, thinly sliced (about 75 g)
  • ½ cup pitted Kalamata olives, drained and halved (about 75 g)
  • 3½ oz feta cheese, crumbled (100 g)
  • About 4 cups loosely packed mixed lettuce, washed, dried, and torn (100 g)

For the Dressing

  • 2 tbsp extra-virgin olive oil (30 ml)
  • 1 tbsp red wine vinegar (15 ml)
  • 1 tbsp fresh lemon juice (15 ml)
  • 1 tsp Dijon mustard (5 g)
  • 1 garlic clove, finely minced (about 3 g)
  • 1 tsp dried oregano (about 1 g)
  • ⅛ tsp fine salt (about 0.75 g)
  • ¼ tsp ground black pepper (about 0.6 g)

Preparation

  1. Place the dried chickpeas in a large bowl, cover generously with cold water, and soak for 8–12 hours in the refrigerator.
  2. Drain and rinse the chickpeas. Transfer to a saucepan and cover generously with fresh water. Bring to a boil, then reduce to a gentle simmer. Cook for about 1–2 hours, or until completely tender, adding more water as needed. Drain well and spread in a shallow dish to cool. Use the entire cooked yield.
  3. While the chickpeas cook, rinse the dry quinoa thoroughly in a fine-mesh strainer. Cook according to the package directions. Fluff with a fork, spread in a shallow dish, and let cool. Use the entire cooked yield.
  4. Prepare the cucumber, red bell pepper, cherry tomatoes, red onion, and olives. Wash and thoroughly dry the lettuce, then tear into bite-sized pieces.
  5. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper until well combined.
  6. In a large bowl, combine the cooled quinoa and chickpeas with the cucumber, bell pepper, tomatoes, onion, and olives.
  7. Add the lettuce and crumbled feta. Pour over the dressing and toss gently until evenly coated, keeping some feta crumbles intact.
  8. Divide evenly among 4 bowls and serve.

Tips

Rinse the quinoa well before cooking to help remove any bitter-tasting surface residue.
Cook the chickpeas until tender throughout; soaking alone does not make them ready to eat.
Let the quinoa and chickpeas cool before combining them with the lettuce and feta.
Drain the chickpeas and olives thoroughly and dry the lettuce to keep the dressing from becoming watery.
For a milder onion flavor, soak the sliced onion in cold water for 5–10 minutes, then drain and dry.
Feta and olives already contribute salt, so taste the assembled salad before adding any more.
For make-ahead preparation, refrigerate the cooked quinoa, chickpeas, and prepared vegetables promptly. Keep the lettuce, feta, and dressing separate until serving.

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