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Greek Quinoa

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  • Prep 10 min
  • Total 60 min
  • Servings 4
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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



  • 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


  • 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 Facts are not available for this recipe
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