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Quinoa Greek Salad

Quinoa Greek Salad

One of my kids’ favourite salads.


  • 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


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