Menu

Greek Quinoa

  • Save Recipe
Greek Quinoa
  • Prep 10 min
  • Total 60 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Chopped Kalamata olives, cucumber and feta cheese add the taste of the Greek islands to quinoa for this delicious vegetarian side dish.
By Sarah Caron
Updated Apr 24, 2012

Ingredients

Salad

  • 1 cup uncooked quinoa, rinsed, well drained
  • 2 cups water
  • 1 cucumber, peeled, very thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cup thinly sliced red onion
  • 1/2 cup crumbled feta cheese (2 oz)
  • 1/4 cup chopped pitted kalamata olives

Lemon Vinaigrette Dressing

  • Juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • Salt and pepper to taste

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Remove the seeds from the cucumber before slicing, if desired.
  • tip 3
    This salad is great served alongside grilled chicken or as a meatless entrée.

Nutrition

Nutrition Facts are not available for this recipe
© 2022 ®/TM General Mills All Rights Reserved