Greek Quinoa Salad

Greek Quinoa Salad with Feta

(Serves 4)


A light salad with a dynamic Greek influence.


1   cup quinoa

2   cups boiling water

1/3 cup artichoke hearts, marinated, chopped

½  cup Kalamata olives, pitted and chopped

1/3 cup sun-dried tomatoes, sliced or 1 cup fresh tomatoes

¼  cup celery, chopped fine (1 stalk)

1/3 cup fresh Italian parsley, chopped

1    Tbs fresh oregano or 1 tsp dried oregano

1/3 cup red onion, diced

¾   cup feta cheese, crumbled

¼ cup scallions, chopped fine (2 scallions)



½  cup extra-virgin olive oil

2   Tbs red wine vinegar

¼ tsp sea salt

2  cloves garlic, minced



  1. Rinse quinoa and drain. Bring 2 cups of water to a boil. Add quinoa to boiling water, cover, and reduce heat to medium low.  Simmer for 20 minutes or until water is absorbed.  Fluff with a fork.  Transfer to a large bowl to cool.


  1. While quinoa is cooking, begin preparing your vegetables.  For celery, slice first down the rib twice to give you 3 long pieces. Then cut crosswise into smaller pieces.  Toss all vegetables and herbs with quinoa.


  1. Combine dressing ingredients, mix well and stir into quinoa salad.



Serving Suggestion:  For best results, make salad an hour before serving and leave at room temperature so the olive oil can infuse into the grain.  Salad will keep up to 5 days in the refrigerator.  You can also substitute couscous instead of quinoa.


Bites of Insights:   The quinoa germ separates after cooking and looks like a white piece of string attached to the grain. Quinoa is the only whole grain that is a complete protein and is gluten free!

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