Greek Quinoa Salad Recipe

As I continue to experiment with quinoa I’ve found that most any salad or pasta combination can be made healthier by its addition.

This time, though, I was a little skeptical.  Greek Salad is something that I love and frequently order when dining out.   Since I am still in  getting the family on the quinoa bandwagon mode, I didn’t want to disappoint and have a rebellion on my hands.

Fortunately, this salad was great and enjoyed by all!  It makes a fantastic vegan or vegetarian main course and also a healthy side dish.

Greek Quinoa Salad Recipe
  • 2½ cups vegetable broth
  • 2 cups quinoa, rinsed for 3-4 minutes
  • 1 cup chopped red pepper
  • ½ cup green onion, chopped
  • ½ cup black olives, chopped
  • ¼ cup red onion, chopped
  • 1 cup cherry tomatoes, chopped
  • 14 ounces canned artichokes, chopped
  • 4 ounces feta cheese (Omit if you are vegan)
  • ⅓ cup fresh parsley
  • ¼ cup lemon juice
  • ¼ cup red wine vinegar
  • 3 teaspoons garlic, minced
  • 2 T olive oil
  • Salt and pepper to taste
  1. Bring vegetable broth and quinoa to a simmer. Cover and cook on low for 30-35 minutes. Remove from heat an allow to steam an additional five minutes. Cool. (You can check out this post on how to cool quinoa.)
  2. While quinoa is cooling, make dressing by combining all dressing ingredients.
  3. Combine vegetables in a large bowl. Stir in cooled quinoa and cheese.
  4. Top with dressing. Serve at room temperature or chilled.
Servings 8, Calories 276, Fat 10.5g, Carbohydrates 35.2g, Protein 11.5g, Cholesterol 13mg, Sodium 524mg, Fiber 6.6g, Sugars 2.8g, WW Pts 7


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