Quinoa Greek Salad

"I got this recipe from a co worker after having it at a potluck."
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Ready In:




  • In a saucepan, bring stock to a boil.
  • Stir in quinoa.
  • Reduce heat to med low and cover.
  • Cook 15 minutes, until liquid is absorbed.
  • Transfer to a large bowl and cool.
  • Stir veggies and cheese into cooled quinoa.
  • Whisk together dressing ingredients.
  • Pour over quinoa mixture and toss.

Questions & Replies

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  1. Lyssie71
    Great recipe!! Yes, I made changes to suit our tastes, but it still turned out fantastic, which means it's a strong foundation recipe and very difficult to mess up! :-) My changes are as follows: double prepared quinoa (cooked in chicken broth), 1 cucumber seeded, 6 oz reduced fat feta, 1 tomato seeded, 1 onion. (No olives or peppers or fresh herbs.) Dressing: 3/4 c. lemon juice, 1/4 cup canola oil, 1 - 2 T of balsamic vinegar, a pinch of salt, 1 t. dried basil, 1 t. dried oregano, 1 t. minced garlic (2 fat cloves). Fantastic! Thank you for your recipe and giving me the opportunity to tinker with it for my family.
  2. Bijou5
    I made this for a BBQ and everyone loved it. I made the salad and the dressing the night before, kept them separate overnight and mixed them together in the morning but I didn't need to - it was great the following day too!
  3. Lets Cook
    To avoid fat I use half as much oil and it still turns out great. I don't like raw onions so I omit them and the peppers (Just because I never have them on hand) and add some canned artichokes, sliced 2 roma tomatoes and an avocado. I also use an entire cucumber. A great base salad recipe, quick and healthy. I usually add twice the basil and oregano, too. To cook perfect quinoa: 1.5C water/broth (not 2), 1C quinoa. Bring to boil, cover and cook on low for 10 min. Remove from heat and remain covered for another 10 min. Fluffy, not soggy. :)
  4. jerzgirl
    One of my favorites. Better the second day once the dressing has had a chance to flavor the salad.
  5. tjnoon525
    Made this last night and it was excellent. Dressing was perfect. Would not change anything.


  1. Merry Cook
    This was my first attempt at a quinoa salad and its was AWESOME! Thank you for the recipe :) I only substituted a couple things because of what I had on hand like green olives instead of black, I used a whole English cucumber (because we like cucumber), and I used Newsman's Own Greek Vinaigrette dressing with 1/4 cup lemon juice. I think next time I might put cherry (or grape) tomato in it too.
  2. partysweets
    I love the texture of this, it was a fantastic dish but I think that it had too much lemon juice. Next time I will use a greek salad dressing, balsamic vinegar, and red wine vinegar as the dressing. But we very much enjoyed this. I used kalamata olvies instead of black and my red onion was bad so I had to omit it. Other than that I made it as per the recipe.
  3. lakelisa
    this recipe sounded good, but since I was missing some ingredients I changed it up a bit and went texmex. Instead of olives I used low sodium black beans,used lime juice for lemon juice, cilantro for basil and added smoked chipolte chili powder...i really enjoyed it, i also toasted the quinoa first
  4. Dr. Jenny
    I made this Greek salad yesterday for a family BBQ. It was fantastic! Everyone loved it! Wonderful, fresh flavors. I used cukes and tomatoes from my garden and kalamata olives in place of black olives. Otherwise, I made no changes and none were needed. I am putting this in my keeper file and will definitely have it again. Thanks!
  5. chickitita
    I made this for a BBQ and it was the 1st to go. Absolute hit. I think the dressing is what makes it taste special. I did use orange and yellow peppers and Kalamata olives instead. That's what I had on hand. I think I might double this for my next BBQ.



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