Quinoa Greek Salad

"I got this recipe from a co worker after having it at a potluck."
 
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photo by Probably This
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
photo by Anonymous photo by Anonymous
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Ready In:
35mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • 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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Reviews

  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.
     
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Tweaks

  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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