So I love Greek food. There I said it.  I could eat Gyros, Spanakopita, and Baklava every day and be perfectly happy.  But that’s not healthy and it would get expensive, and well that’s really the only reasons I can think of.

So anyway I was on a mission a few years ago to get that same Greek food taste without having to go out/get take-out, and was healthy so I could eat more of it!  So I began a search (on Pinterest of course) for healthy Greek Food. I couldn’t find anything that I totally was into, so in typical Laura fashion I took a bunch of different recipes and made it my own.

Greek Quinoa Salad

You are going to start with the quinoa, because by the time it has cooked and cooled, the rest of your ingredients and dressing will be prepped so you can throw it all together.

First, put 1 ½ cups quinoa and and 3 cups of water in a pot. Bring it to a boil, then lower to a simmer. Cover and cook about 15 minutes, until all the water has evaporated.

While the quinoa is cooking move onto the onion. You do the onion next because you want it to have some time to soak before you add it to the salad. Cut the red onion in half (saving the 1/2 you don’t need in the fridge), cut the ends off, peel out the outer layer and dice it. Then my secret trick to make the onion not so strong. After you dice it put it into a small bowl with about ⅓ cup vinegar and ⅓ cup water (just make sure the onion is covered). You will leave it in here while you are prepping the rest of the ingredients. By the time you’re done the onion will have a slight pickle to it and it will also have less of that onion bite.

Once the quinoa is done you are going to put it in your salad bowl then right into the fridge to cool off (you don’t want to add the rest of the ingredients to hot quinoa).

Next, dice the English cucumbers and 1 cup Kalamata olives and set aside.

Now it’s time for the dressing. Add Olive Oil, Red Wine Vinegar, Onion & Garlic Powder, and Honey to a mason jar and shake what your momma gave ya (I mean shake all the dressing ingredients).

Now it’s time to put it all together!!! Once quinoa has cooled, add all ingredients, including dressing to bowl, and stir. Let it sit in fridge at least an hour for all ingredients to meld together. The longer it sits in there the better! This is why it’s perfect for a make ahead meal!

Print Recipe
Greek Quinoa Salad
This healthy and delicious quinoa salad gives you all the Greek flavors you love, but in a healthy way. Simply add some grilled meat and you have a filling dinner, and the leftovers will be even better!
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
(or more)
Ingredients
Salad
Dressing
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
(or more)
Ingredients
Salad
Dressing
Instructions
  1. First, put 1 ½ cups quinoa and and 3 cups of water in a pot. Bring it to a boil, then lower to a simmer. Cover and cook about 15 minutes, until all the water has evaporated.
  2. While the quinoa is cooking move onto the onion. You do the onion next because you want it to have some time to soak before you add it to the salad. Cut the red onion in half, cut the ends off and peel out the outer layer and dice it. Then my secret trick to make the onion not so strong. After you dice it put it into a small bowl with about ⅓ cup vinegar and ⅓ cup water (you just want to make sure the onion is covered). You will leave it in here while you are prepping the rest of the ingredients. By the time you’re done the onion will have a slight pickle to it and it will also have less of that onion bite.
  3. Once the quinoa is done you are going to put it in your salad bowl then right into the fridge to cool off (you don’t want to add the rest of the ingredients to hot quinoa).
  4. Next, dice the cucumbers and olives and set aside.
  5. Add all dressing ingredients to mason jar and shake.
  6. Once quinoa has cooled add all ingredients, including dressing to bowl and stir. Let sit in fridge at least an hour for all ingredients to meld together.