Greek Quinoa

Chopped Kalamata olives, cucumber and feta cheese add the taste of the Greek islands to quinoa for this delicious vegetarian side dish.

  • Prep Time 10 min
  • Total Time 60 min
  • Servings 4


cup uncooked quinoa, rinsed, well drained
cups water
cucumber, peeled, very thinly sliced
red bell pepper, thinly sliced
cup thinly sliced red onion
cup crumbled feta cheese (2 oz)
cup chopped pitted kalamata olives

Lemon Vinaigrette Dressing

Juice of 1 lemon
cup extra-virgin olive oil
cloves garlic, finely chopped
Salt and pepper to taste

  • 1 In 2-quart saucepan, heat quinoa and water to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until all water is absorbed.
  • 2 In large bowl, toss cooked quinoa, cucumber, bell pepper, onion, cheese and olives.
  • 3 In small bowl, mix dressing ingredients with whisk. Pour over salad and toss well. Cover; refrigerate at least 30 minutes before serving.

Expert Tips

The amount of vinaigrette may seem like a lot for this dish, but it’s not. The longer the salad chills, the more the quinoa will soak up the dressing.

Remove the seeds from the cucumber before slicing, if desired.

This salad is great served alongside grilled chicken or as a meatless entrée.