This colorful Greek quinoa salad is my go-to for parties, mostly because it’s easy and feeds a bunch of people. When I make it for a normal work week, it lasts a few days, which means less cooking for me, and that’s a wonderful thing! We can eat it as is, add it to a salad, or put it over some grilled chicken. It makes a light summer dinner and a nutritious filling lunch.
It’s easy to customize the ingredients to your dietary needs or swap out your favorite veggies to make it your own. As for a dressing, I purposely did not add one so I could keep it in the fridge for a few days without it getting soggy. Normally, I make a lemon vinaigrette dressing because it’s nice, light, and healthy. You can buy a Greek dressing or use a balsamic in a pinch.
For this particular post, instead of dressing, I used a homemade Tzatziki sauce and a dollop of hummus. It was delicious! I will share with you the Tzatziki recipe I found and put together the quinoa bowl. They say to eat your colors, and this salad is beautiful!
Tzatziki
Ingredients:
- 1/2c grated cucumber
- 1c Greek Yogurt
- 1 tbsp lemon juice
- 1/2 tbsp olive oil
- 1 small garlic clove grated
- 1 tbsp chopped fresh dill
- salt and pepper to taste
Grate the cucumber and press it between two paper towels to dry out some of the moisture. Measure out all the ingredients and mix them together in a bowl. Let chill.
Greek Quinoa Salad
Ingredients:
- About 4c cooked quinoa
- 1 can chickpeas
- 1/2 cup roasted bell peppers (from a jar)
- 1/2 cup diced cucumbers
- 1/2 cup cherry tomatoes
- 1 small can of black olives diced or sliced.
- 1 tbsp diced fresh dill
- 1 container of Feta cheese
- salt and pepper to taste
- 2 tbsp olive oil
Mix all ingredients in a large bowl. Add your favorite vinaigrette dressing, or simply squeeze a lemon over the top.
Served here for a quick lunch with a spoonful of fresh homemade Tzatziki and hummus.
