Greek Quinoa Salad

Quinoa is a great source of protein, fiber and minerals.  It’s so versatile too which makes this grain a must have pantry staple in my house.

I’m always trying to create new ways to cook quinoa.  I usually serve it as a warm side dish but I wanted to come up with a recipe where quinoa was the star… the main course.  It’s pretty filling so it wasn’t that hard to do.  I really enjoy Mediterranean flavors so I used that to create this recipe. I found this to be very satisfying but if you want to make it heartier you can add grilled chicken or shrimp and it’ll be just as amazing.  I hope you all enjoy it as much as my husband and I do.

Greek Quinoa Salad

  • Servings: 4-6
  • Difficulty: Easy
  • Print


  • 1 Cup of uncooked quinoa (I used white quinoa)
  • 1 1/2 Cups chicken stock
  • 1 Yellow Bell Pepper, diced
  • 1 Red Bell Pepper, diced
  • 1/2 of a Large Red Onion, diced
  • 1 Cucumber, diced
  • 8 Oz. Crumbled Feta Cheese
  • 2 Tbsp. Dried Basil
  • 2 Tbsp. Dried Parsley
  • 2 Tbsp. Fresh Dill, chopped
  • Extra Virgin Olive Oil
  • Salt and Pepper to taste


  1. Start the Quinoa (cook time according to directions on package) swap plain water for chicken stock
  2. In a large skillet add just enough EVOO to coat the bottom of the pan and set your burner to Medium
  3. Add Onions, Bell peppers, basil, parsley, salt, pepper and sauté until peppers are tender.
  4. Add the cooked quinoa to the skillet, take off burner and set aside to cool.
  5. Once cooled add the cucumber, dill and feta.
  6. Toss into a large bowl and chill the salad in the fridge.


2 thoughts on “Greek Quinoa Salad

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