Greek Quinoa Salad with Olives and Feta
Fluffy quinoa tossed with crisp cucumber, juicy tomatoes, briny kalamata olives and creamy feta in a bright oregano-lemon vinaigrette. Only the quinoa needs the stove; the rest is simple chopping and tossing, and it tastes even better after a short rest.
- Prep
- 25 min
- Cook
- 20 min
- Wait
- 20 min
- Total
- 1 hr 5 min
- Makes
- About 6 cups (6 side-dish servings or 4 light main servings)
Steps
Before you start
- Only the quinoa is cooked, on the stovetop; no oven is needed. Everything else is assembled raw. The quinoa must be fully cooled before you toss the salad, or the feta will melt and the herbs will wilt.
- Cool the quinoa while you chop: spread out on a tray it needs about 15 minutes, which is the time the dressing and vegetable steps take.
- Buy olives that are already pitted, or pit them by pressing with the flat of a knife. Feta sold in a block packed in brine has better flavor and texture than pre-crumbled.
- Salt levels vary: feta and olives are salty, so taste before adding any extra salt at the end.
Rinse the quinoa
- Put the quinoa in a fine-mesh sieve and rinse under cold running water for about 1 minute, rubbing the grains with your fingers, until the water runs clear and no longer looks foamy.
- Drain well by shaking the sieve.
- Rinsing removes the natural bitter coating (saponin).
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Ready when: Water draining from the sieve is clear, not foamy.
Tip: Skipping the rinse is the most common cause of bitter, soapy-tasting quinoa.
Boil then simmer quinoa
- In a 2-quart (2 L) saucepan, combine the rinsed quinoa, 1¾ cups (415 ml) water and ½ tsp salt.
- Bring to a boil over high heat (about 4 minutes), then reduce to low, cover tightly and simmer without lifting the lid for 15 minutes.
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Ready when: All the water is absorbed and the grains look translucent with tiny white spiral tails visible.
Tip: Keep the lid on; escaping steam leaves the quinoa undercooked in the center.
Steam off the heat
- Remove the pan from the heat and leave it covered for 5 minutes so the remaining steam finishes the grains.
- Then uncover and fluff with a fork.
- Spread the quinoa in a thin layer on a large shallow rimmed tray or platter (about 13×18 inches / 33×46 cm) so it cools quickly while you prepare everything else.
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Ready when: Grains are fluffy, separate and not sticky or wet.
Tip: Fluff gently with a fork, not a spoon, to avoid mashing the grains.
Make the dressing
- In a small bowl or jar, whisk or shake together the olive oil, red wine vinegar, lemon juice, grated garlic, oregano, Dijon, ¼ tsp salt and the pepper until thickened and cloudy.
- Add the sliced red onion to the dressing and let it sit while you chop the vegetables; the acid softens the onion's sharp bite.
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Ready when: Dressing looks emulsified (thick and slightly cloudy) with no separate layer of oil.
Tip: Grate the garlic on a fine grater so no raw chunks bite through the salad.
Chop the vegetables
- Cut the cucumber lengthwise into quarters, then crosswise into ½-inch (1 cm) pieces.
- Halve the cherry tomatoes.
- Halve the drained olives.
- Crumble the feta into small chunks with your fingers.
- Chop the parsley and the mint, if using.
- Stir the quinoa on the tray once or twice as you work.
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Ready when: Quinoa on the tray feels cool to the touch, not warm.
Tip: If the quinoa still feels warm after the vegetables are chopped, wait a few more minutes before mixing.
Toss the salad
- Transfer the cooled quinoa to a large mixing bowl.
- Add the cucumber, tomatoes, olives, parsley and mint.
- Pour the dressing and onion over the top and toss gently with a large spoon until everything is evenly coated.
- Scatter the feta over the top and fold it in just 2 or 3 times.
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Ready when: Quinoa grains look glossy and evenly dressed, with feta still in distinct pieces.
Tip: Fold the feta in last and lightly so it doesn't break down into a paste.
Rest and season
- Let the salad sit at room temperature for 15 minutes so the quinoa absorbs the dressing and the flavors meld.
- Taste, then adjust: add a pinch of salt if needed, a squeeze of lemon for brightness, or a drizzle of olive oil if it seems dry.
- Serve at room temperature or chilled.
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Ready when: Salad tastes bright, tangy and well seasoned, with no dry-looking grains.
Tip: Taste before salting; the feta and olives already add plenty.
Good to know
Tips
- Use a 1:1¾ quinoa-to-water ratio and a tight lid for fluffy, separate grains rather than mushy ones.
- Dress the quinoa when it is fully cool but not cold from the fridge so it absorbs the flavor without clumping.
- Seed the cucumber with a spoon if it is watery or if you plan to store leftovers; this keeps the salad from getting soggy.
- To make it a main dish, add 1 can (15 oz / 425 g) drained, rinsed chickpeas and serve with grilled chicken or a warm pita.
Make ahead
Cook and cool the quinoa and make the dressing up to 2 days ahead; store separately in the fridge. Chop the vegetables up to 1 day ahead. Toss everything together (adding the feta and herbs last) within 2 hours of serving for the freshest texture.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days; the quinoa will absorb dressing, so refresh with a splash of olive oil and lemon juice before serving. Freezer: not recommended because the cucumber and tomatoes turn watery. Serve cold or let stand 15 minutes at room temperature; no reheating needed.
Substitutions
- white quinoa → Pearl couscous or cooked farro (about 3 cups cooked). Cook according to package directions and cool completely; the salad is no longer gluten-free.
- feta cheese → Goat cheese or vegan feta-style cheese. Goat cheese will be creamier; fold it in very gently.
- red wine vinegar → White wine vinegar or extra lemon juice. If using only lemon juice, use 5 tbsp (75 ml) total.
- fresh flat-leaf parsley → Fresh dill or basil. Use the same amount; dill gives a more distinctly Greek flavor.