Quinoa Greek Salad with Tomatoes, Cucumber & Feta
Quinoa Greek Salad with Tomatoes, Cucumber & Fetan is a Mediterranean recipe that serves 4. One serving contains 299 calories, 8g of protein, and 17g of fat. For $1.45 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of ground pepper, feta cheese, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Cookin Canuck. Plenty of people really liked this side dish. 1944 people have made this recipe and would make it again. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. Overall, this recipe earns a spectacular spoonacular score of 94%. Quinoa Greek Salad with Fetan and Tomatoes, Cucumber Quinoa Salad with Feta, and Spiralized Greek Cucumber Salad with Lemon and Feta are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 cup quartered cucumber rounds
1/4 cup feta cheese
1 cup grape tomatoes, cut in half
1/4 tsp ground pepper
1/4 cup quartered kalamata olives
3 tbsp extra-virgin olive oil
3/4 tsp dried oregano
1 cup uncooked quinoa
1 1/2 tbsp red wine vinegar
1/4 tsp salt
2 cups water
Equipment:
sauce pan
baking sheet
whisk
bowl
Cooking instruction summary:
In a medium saucepan, combine the quinoa and water. Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.Transfer the quinoa to a medium-sized bowl and add the tomatoes, cucumber, olives and feta cheese. Stir gently to combine.In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt and pepper.Pour the dressing over the quinoa salad and stir to combine. Serve.
Step by step:
1. In a medium saucepan, combine the quinoa and water. Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.
2. Transfer the cooked quinoa to a large baking sheet and spread it out evenly.
3. Let it cool to room temperature.
4. Transfer the quinoa to a medium-sized bowl and add the tomatoes, cucumber, olives and feta cheese. Stir gently to combine.In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt and pepper.
5. Pour the dressing over the quinoa salad and stir to combine.
6. Serve.
Nutrition Information:
covered percent of daily need
