Greek quinoa salad is a simple side dish or vegetarian main dish that is easy, delicious and filling.
Thank you to Bob’s Red Mill for sponsoring this recipe!
I am not a trendy person, and I know that may come as a shock to some of you. 🤣
But one trend I can get behind? Quinoa. This Bob’s Red Mill quinoa, y’all. YUM. It is packed with fiber and protein, which makes this stick-to-your-ribs satisfying. And it is suuuper simple to make in only 15 minutes!
It is a complete protein, which makes it perfect for a meatless meal or a plant-based diet. But we eat everything! There are no dietary restrictions in my house, and we love it: both the traditional quinoa and the tri-color varieties.
You can find a store near you that carries Bob’s quinoa here. Just click on “Find a Store” in the top menu bar. They also have a coupon available in the “Coupons” menu, also at the top menu bar.
But back to this particular Greek quinoa salad recipe!
This Greek quinoa salad is one of my recipes that is somewhat of a happy accident. I had some cooked quinoa on hand, and I wanted to make some sort of cold salad with it.
I perused my fridge, and these Greek flavors practically jumped out at me! And Greek quinoa salad was born. And you know what? It is even better than it was in my head. I literally cannot stop eating it!
The flavors all meld together: sweet roasted red peppers, nutty quinoa, salty kalamata olives, red onion, tangy feta and Greek red wine vinaigrette and a burst of freshness with some flat-leafed parsley.
Just toss them all together, and sprinkle with feta cheese…and voila!
You have a healthy and delicious dish that everyone enjoys.
Greek Quinoa Salad Recipe
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- 2 cups cooked quinoa, cooled
- 1/4 cup kalamata olives, sliced
- 1/4 cup roasted red peppers, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup Greek Red Wine Vinaigrette (Recipe is linked in instructions and will make plenty extra)
- Feta cheese for garnish (about 3 Tablespoons)
Assemble cooked quinoa, olives, peppers, parsley, red onion and Greek red wine vinaigrette in a large mixing bowl, and toss until well-combined.
Top with feta cheese, and serve.
Refrigerate leftovers for up to a week.
This is a sponsored post written by me on behalf of Bob’s Red Mill.