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Greek Quinoa Salad

Greek Quinoa Salad


  • 1 cup quinoa
  • 2 cups water
  • 3 tablespoons olive oil
  • 3/4 cup fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced or pressed in a garlic press
  • 1/4 cup kalamata olives
  • 1 bunch scallions, chopped
  • 1 pint grape tomatoes, halved
  • 7 ounces sheep's milk feta cheese, cubed
  • 1/4 red onion, diced
  • Salt and pepper


  1. Place quinoa in a strainer and rinse under cold running water. Add water and quinoa to a medium saucepan. Bring to a boil and reduce to a simmer. Cook 15 minutes until quinoa is almost translucent.
  2. Spread cooked quinoa on a large dinner plate and place in freezer for 15 minutes to chill. Meanwhile, in a small bowl, combine olive oil, lemon juice, oregano, and garlic. Toss with quinoa.
  3. Add olives, scallions, grape tomatoes, cheese, and red onion; gently mix ingredients. Season with salt and pepper and serve.


  • Feta cheese may be too salty for some. To lower the sodium count, soak it in water overnight.


  • Nutritional information includes 1/8 teaspoon of added salt per serving.

Nutrition Information

Per serving: 282 kcal cal., 6 g fat (4 g sat. fat), 717 mg sodium, 3 g fiber, 4 g sugar, 10 g pro., 203 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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