Greek Quinoa Salad

Colorful, refreshing, and healthy describe this version of a classic Greek salad. Visit your favorite farmer's market for fresh grape tomatoes, cucumber, and green onions.  As a side dish or meal, you'll love how quickly it comes together. 

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Greek Quinoa Salad


3 Tbsp lemon juice, freshly squeezed

1 Tbsp red wine vinegar

1/4 tsp oregano, dried

1 clove garlic, minced

1/4 cup olive oil

1 cup quinoa

1 tsp salt, kosher

2 cups red and yellow grape tomatoes, halved

1 cup kalamata olives, pitted

2 green onions, chopped

3 pickled cherry peppers, diced (or sliced pepperoncini)

1/2 red onion, minced

1/2 cucumber, diced

1/2 cup feta cheese, crumbled



Whisk together the lemon juice, vinegar, oregano, garlic, and some salt

and pepper to taste in a small bowl. Slowly whisk in oil until

emulsified. Set aside.


Rinse the quinoa in a strainer. Combine the quinoa, 1-1/2 cups water

And salt in a medium saucepan, bring to a boil, cover, and cook on low

until the water is absorbed, about 15 minutes. Transfer to a large

bowl and let cool.


Add the tomatoes, olives, green onions, cherry peppers, red onions,

cucumbers, feta, and dressing. Toss to coat. Cover and

refrigerate for at least one hour and up to 8 hours before serving.


Jean Haedrich
Jean Haedrich