Greek Quinoa Chopped Salad

Every time I make a Greek Quinoa Chopped Salad, I’m instantly transported back to my summer travels through the Mediterranean. The vibrant colors, fresh ingredients, and zesty flavors remind me of sun-soaked days spent by the sea with friends. This salad is not just a meal; it’s an experience. Imagine sitting outdoors, the warm breeze gently tousling your hair, and each bite bursting with the tang of lemon and the crunch of fresh veggies. As I toss together the ingredients, I can’t help but feel grateful for the simplicity and joy that this dish brings to my table.

What to Buy for Greek Quinoa Chopped Salad

The ingredients for the Greek Quinoa Chopped Salad are all about balance and freshness. Each component plays a vital role in creating a dish that is both flavorful and satisfying. The key players include quinoa, a fantastic source of protein and fiber, and a medley of colorful vegetables that provide crunch and nutrition.

• 1½ cups water: Essential for cooking the quinoa, this helps achieve the perfect fluffy texture.
• ¾ cup quinoa, rinsed and drained: The star of the dish, quinoa adds a nutty flavor and a satisfying bite.
• 1 large lemon: Fresh juice and zest bring brightness and acidity that elevate the flavors.
• ⅓ cup crumbled feta cheese: This adds a creamy texture and a salty kick that complements the vegetables.
• ¼ cup extra virgin olive oil: A healthy fat that enhances the overall flavor and richness of the salad.
• 1 teaspoon salt: Enhances the flavors of the ingredients.
• 1 teaspoon dried oregano, crushed: Adds a hint of Mediterranean flavor that ties everything together.
• 2 cups chopped romaine lettuce: Provides a crisp base and adds volume to the salad.
• One 15-ounce can chickpeas, rinsed and drained: These legumes contribute protein and texture, making the salad more filling.
• 1¼ cups sliced mini red, yellow, and orange sweet peppers: Their sweetness and crunch make the salad colorful and appealing.
• 1¼ cups finely chopped cucumber: Adds refreshing crunch and hydration.
• ½ cup (jarred) chopped roasted red sweet peppers: Provides a smoky sweetness and depth of flavor.
• ½ cup pitted, sliced kalamata olives: Introduce a briny flavor that enhances the Mediterranean profile.
• ¼ cup finely chopped red onion: Adds a mild heat and sweetness when finely chopped.
• 1½ cups coarsely crushed pita chips: For that delightful crunch on top, adding an enjoyable texture contrast.

Putting Together Greek Quinoa Chopped Salad

Making the Greek Quinoa Chopped Salad is as enjoyable as eating it! Let’s dive right in and transform these fresh ingredients into a beautiful meal. Follow along with these steps for a quick and delicious experience.

1. In a medium saucepan, bring the water and quinoa to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. This is a crucial step, so keep an eye on it to ensure it doesn’t stick to the bottom of the pot.

2. Once the quinoa is cooked, spread it on a large baking sheet to cool. This allows the quinoa to breathe and prevents it from clumping together later. You’ll want to ensure it’s cool before combining it with the vegetables to maintain their crispness.

3. While the quinoa cools, prepare your dressing. Remove the zest from the lemon using a microplane or zester, being careful to avoid the bitter white pith underneath. Squeeze out ¼ cup of juice from the lemon into a small bowl, and combine it with the zest.

4. In the same bowl, whisk together the lemon zest and juice, feta cheese, olive oil, salt, and oregano until everything is well combined. The dressing should be creamy, with a balance of tanginess from the lemon and saltiness from the feta cheese.

5. In a large serving bowl, combine the romaine lettuce, chickpeas, sweet peppers, cucumber, roasted peppers, olives, and red onion. These ingredients create a colorful base that is both nutritious and appealing.

6. Drizzle half of the dressing over the salad mixture and toss gently to coat the ingredients evenly. Be careful not to bruise the greens; you want to keep them crisp and fresh.

7. Once the quinoa has cooled, return it to the saucepan and drizzle with the remaining dressing. Toss to coat the quinoa thoroughly in the dressing, allowing it to absorb all those delicious flavors.

8. Combine the quinoa with the salad mixture, gently folding everything together. You want a beautiful mix of colors and textures. At this point, taste the salad and adjust seasoning if necessary.

9. Just before serving, top the salad with the pita chips. This adds a delightful crunch and makes your Greek Quinoa Chopped Salad irresistible. If you prefer extra richness, drizzle with a bit more olive oil.

10. Serve immediately or refrigerate for up to a few hours if preparing in advance. Just remember to add the pita chips right before serving to keep them crispy!

Expert Tips about Greek Quinoa Chopped Salad

To truly master the Greek Quinoa Chopped Salad, consider these expert tips. Each one will help enhance your dish, making it even better.

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. It’s great for lunch the next day!
• Variations: Feel free to experiment by adding different vegetables like radishes or carrots for some extra crunch.
• Serving Suggestions: This salad pairs beautifully with grilled chicken or fish for a complete meal.
• Flavor Development: Letting the salad sit for about 30 minutes before serving helps the flavors meld together beautifully.
• Dietary Adjustments: For a vegan version, simply omit the feta cheese or use a plant-based alternative.

What to Serve With Greek Quinoa Chopped Salad

When it comes to serving, the Greek Quinoa Chopped Salad is incredibly versatile. Here are some fantastic ideas:

• Grilled Chicken: This salad pairs well with grilled chicken, adding protein and heartiness.
• Fish Dishes: Serve alongside grilled or baked fish for a fresh and balanced meal.
• Pita Bread: Warm pita bread is a lovely side that complements the Mediterranean flavors.
• Vegetarian Options: Include some roasted vegetables for a completely plant-based meal.
• Occasions: Perfect for summer barbecues, potlucks, or even as a light lunch option.
• Seasonal Pairings: During the summer, serve with a chilled soup or fresh fruit salad for a delightful meal.

FAQ

Conclusion

The Greek Quinoa Chopped Salad is a delightful dish that brings together freshness, flavor, and nutrition in every bite. It’s perfect for any occasion, whether a casual lunch or a festive gathering. I encourage you to try making it this week; you won’t be disappointed!

Greek Quinoa Chopped Salad

The ultimate refreshing dish for summer! This Greek Quinoa Chopped Salad is packed with colorful veggies, protein-rich quinoa, and a zesty dressing. It’s easy to make and perfect for meal prep or entertaining. Try it tonight for a satisfying and healthy meal!

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 1½ cups water
• ¾ cup quinoa, rinsed and drained
• 1 large lemon
• ⅓ cup crumbled feta cheese
• ¼ cup extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon dried oregano, crushed
• 2 cups chopped romaine lettuce
• One 15-ounce can chickpeas, rinsed and drained
• 1¼ cups sliced mini red, yellow and orange sweet peppers
• 1¼ cups finely chopped cucumber
• ½ cup (jarred) chopped roasted red sweet peppers
• ½ cup pitted, sliced kalamata olives
• ¼ cup finely chopped red onion
• 1½ cups coarsely crushed pita chips

Equipment

• Large Pot
• Saucepan
• Baking Sheet
• Frying Pan
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. In a medium saucepan, bring the water and quinoa to boiling; reduce heat. Simmer, covered, 15 minutes or until the water is absorbed. Spread the quinoa on a large baking sheet to cool.
2. Meanwhile, for the dressing, remove 2 teaspoons of zest and squeeze ¼ cup of juice from the lemon. In a small bowl, whisk together the lemon zest and juice, cheese, oil, salt and oregano until combined.
3. In a large bowl, combine the lettuce, chickpeas, sweet peppers, cucumber, roasted peppers, olives and red onion. Add half the dressing; toss to coat.
4. Return the quinoa to the saucepan and drizzle with the remaining dressing; toss to coat. Combine the quinoa with the romaine mixture and top with crushed pita chips. Drizzle with additional oil, if desired.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. It’s great for lunch the next day!
• Variations: Feel free to experiment by adding different vegetables like radishes or carrots for some extra crunch.
• Serving Suggestions: This salad pairs beautifully with grilled chicken or fish for a complete meal.
• Flavor Development: Letting the salad sit for about 30 minutes before serving helps the flavors meld together beautifully.
• Dietary Adjustments: For a vegan version, simply omit the feta cheese or use a plant-based alternative.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.