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Quinoa Greek Salad


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  • 1 1/4 cups quinoa, rinsed
  • Kosher salt
  • 1 15 -ounce can chickpeas, drained and rinsed
  • 1/2 seedless cucumber, chopped
  • 3 large plum or 5 Campari tomatoes, chopped
  • 1/2 red onion, thinly sliced
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh oregano, plus more for topping
  • Freshly ground pepper
  • 1/4 cup crumbled feta cheese (about 2 ounces)
  • 1 small head romaine lettuce, chopped
  • 1/4 cup halved pitted kalamata olives
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Step 1

Bring 1 3/4 cups water, the quinoa and a pinch of salt to a boil in a medium saucepan. Reduce the heat to medium low; cover and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and fluff with a fork; let cool slightly. Meanwhile, toss the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil and the oregano in a large bowl; season with salt and pepper and let sit 10 minutes. Pulse the feta, 2 tablespoons water and the remaining 1 tablespoon olive oil in a mini food processor until smooth, adding up to 1 tablespoon water, if needed; season with salt and pepper. Divide the lettuce among bowls; top with the warm quinoa, the chickpea mixture and olives. Drizzle with the feta dressing and sprinkle with oregano. Read more at:

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