Greek Quinoa Salad

KristineGluten Free, Recipes, Sides & Salads, Vegetarian8 Comments

This recipe kind of happened by accident! One night my husband mentioned that he had a pot-luck at work the next day that he completely forgot about. So I searched the cupboards and fridge trying to find something for him to bring.

For a throw together, it turned out amazing, and some people at his work wanted the recipe! When I originally made it, it was with Orzo as I didn’t have Quinoa on hand. So when I made it a second time with quinoa, we liked it better, and quinoa has much more protein.

This is a great make-ahead dish to have in the fridge to have for lunch and take to work/school etc.


Greek Quinoa Salad
Recipe type: Salad
Cuisine: Greek
  • 1.5 cups raw quinoa, rinsed well and drained
  • 185 grams lower fat feta
  • ½ cup sun-dried tomato (not packed in oil), reconstituted in a small bowl of boiling water, then chopped
  • ½ whole english cucumber, seeded & chopped
  • 1 medium green pepper, chopped
  • 1 medium red pepper, chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 cloves garlic, chopped fine
  • 1 Tbsp olive oil
  • 4-5 Tbsp balsamic vinegar
  • Sea salt & pepper to taste
  1. In a medium pot add quinoa and water (its a 2:1 ratio, so 3 cups of water should be sufficient.) Bring to a boil, then turn it down to a simmer for 15-20 minutes until done.
  2. Meanwhile chop up the veggies and add them all to a bowl.
  3. Add in all the other ingredients.
  4. Lastly, add the hot quinoa and toss.
  5. Tastes the best when it has a bit of time to settle in the fridge.
  6. Store in a sealed container in the fridge.
You could also add olives (I didn't because I wanted the sodium on the lower side), or other types of peppers. I wouldn't add tomato as it will get mushy and won't last in the fridge. I would also not recommend fresh herbs, as they will wilt after a couple hours.
Serving size: 1 cup Calories: 198 Fat: 6.3 g Carbs: 28 g Sugar: 3 g Sodium: 302 mg Fiber: 4 g Protein: 8.5 g