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Quinoa Greek Salad

Quinoa Greek Salad

One of the kids' favourite salads.
Course Salad
Prep Time 15 minutes


  • 1 c quinoa cook accordingly to package, cool and fluff
  • 2 c grape tomatoes halved
  • 1 c pitted kalamata olives
  • 6 green onions thinly sliced
  • 1 red pepper diced
  • 1 purple onion halved, then thinly sliced
  • 1/2 english cucumber diced
  • Feta for sprinkling


  • 3 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • 1 clove garlic minced
  • 1/4 c olive oil


  • Whisk together dressing ingredients (except oil) in a small bowl; slowly whisk in the oil until emulsified.
  • Let dressing sit at room temperature while you prepare the salad to allow the flavours to meld.
  • Place quinoa in a large bowl; add remaining salad ingredients and toss with dressing.
  • Cover and refrigerate for at least 1 hour and up to 8 hours. The longer it sits, the better the flavour.
  • Just before serving, transfer to a platter and sprinkle with feta.