# THE BEST QUINOA SALAD RECIPE

This healthy, delicious Greek Quinoa Salad is the best, layered with cooked quinoa, crunchy cucumber, red onion, grape tomatoes, Kalamata olives, garbanzo beans, and salty feta cheese; all tossed in a simple homemade vinaigrette.

- Total time: 25 min
- Cuisine: Greek
- Category: Salad
- Language: en

## Ingredients

- 1 cup dry quinoa
- 1 English cucumber quartered and cut into bite-sized pieces
- 0.33 cup diced red onion
- 2 cups grape tomatoes halved
- 0.5 cup Kalamata olives sliced in half
- 1 15 ounces can garbanzo beans drained and rinsed
- 0.33 cup feta cheese crumbled
- 1 large clove or two small garlic crushed
- 1 teaspoon dried oregano
- 0.25 cup lemon juice
- 2 tablespoons red wine vinegar
- 0.5 teaspoon Dijon mustard
- 0.33 cup extra virgin olive oil
- 0.25 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 pinch salt

## Instructions

1. Rinse the dry quinoa under cold water using a fine mesh strainer until the water runs clear.
2. Add the rinsed quinoa, 2 cups of water, and a pinch of salt to a medium saucepan.
3. Bring the mixture to a boil over high heat.
4. Once boiling, reduce the heat to low and let it simmer for about 12 to 15 minutes, or until the water is absorbed.
5. After simmering, leave the lid on for an extra 5 to 10 minutes to allow the quinoa to absorb any remaining water and become light and fluffy.
6. Let the cooked quinoa cool to room temperature.
7. Cut the English cucumber into quarter moons or bite-sized pieces.
8. Finely dice the red onion.
9. Quarter the grape or cherry tomatoes to make them bite-sized.
10. Slice the Kalamata olives lengthwise in half.
11. Rinse the canned garbanzo beans under cold water.
12. Crumble the block feta cheese.
13. In a spouted cup or small jar, combine the crushed garlic, dried oregano, fresh squeezed lemon juice, red wine vinegar, and Dijon mustard.
14. Slowly whisk in the extra virgin olive oil.
15. Season the dressing with sea salt and black pepper.
16. In a large bowl, combine the cooled quinoa, cucumber, red onion, tomatoes, Kalamata olives, garbanzo beans, and crumbled feta cheese.
17. Drizzle the prepared dressing over the salad.
18. Gently toss the salad until all ingredients are lightly coated with the dressing.
19. Season with additional salt and pepper to taste.

## Equipment

- fine mesh strainer
- medium saucepan
- fork
- large bowl
- small jar
- mason jar
- spouted cup
- whisk

## Tips

- This is an assembly-only recipe, outside of cooking the quinoa.
- The ratio for cooking quinoa is 2 parts water to 1 part quinoa.
- Leave the lid on the quinoa for an extra 5-10 minutes after cooking to absorb extra water and make it light and fluffy.
- The little white rings around cooked quinoa are the germ of the seed popping, indicating it's done.
- When choosing feta cheese, buying it in block form and crumbling it yourself results in better flavor and texture.
- Clean and Delicious vinaigrette dressings use a 1:1 ratio of oil to acid for a brighter, bolder, and lighter dressing.
- The salad can be stored in an airtight container in the refrigerator for about 4 days.

## Source

- Original video: https://youtube.com/watch?v=akWqrxw6DkE&si=v9LwnOqcuV1b6CrY
- Recipe page: https://www.cliprecipe.com/recipe/8df7c386-8974-4b5f-aa4e-c32a1fe664bc
- Extracted: 2026-03-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt