Quinoa Greek Salad
photo by Probably This
- Ready In:
- 2 cups chicken stock
- 1 cup quinoa
- 1⁄2 cup red pepper, diced
- 1⁄2 cup green pepper, diced
- 1⁄2 cup cucumber, diced
- 1⁄4 cup green onion, diced
- 1⁄4 cup black olives
- 1⁄4 cup red onion, diced
- 3 ounces reduced-fat feta cheese
- 1⁄4 cup lemon juice
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- 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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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.
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. :)
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.
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.
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!