Greek Quinoa Salad



Serving size

about 2 cups salad
30 Minutes
60 minutes

This recipe can easily be multiplied and makes great leftovers.

Greek Quinoa Salad


2 cup Water
1/2 cup Quinoa, uncooked
1 Small Shallots, raw (minced)
1 Tbsp. Olive oil
2 Medium stalk Celery, raw (diced)
4 ounce Grape or cherry tomatoes (halved)
8 large black olives (sliced)
1 Tbsp., drained Capers
1 Tbsp. White wine vinegar
2 ounce Feta cheese (finely diced or crumbled)
1/8 tsp. Salt
1 to taste Black pepper
2 Tbsp. Fresh parsley (chopped)


Place the water in a small sauce pan over high heat.

When the water boils add the quinoa.

Reduce the heat to a high simmer. Cover the pan partially.

Cook until the water is almost evaporated.

Stir occasionally.

When the quinoa is done turn off the heat and cover.

After about 5 minutes remove the quinoa to a large mixing bowl.

Add the minced shallot to the bowl, fold together and place in the refrigerator.

When the quinoa is cool add the olive oil, celery, pepper, tomatoes, olives, capers, vinegar, feta cheese, salt, pepper and parsley.

Fold together until well blended.

Chill well.

The salad is best if it is chilled overnight before eating.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Quinoa is one of the best ingredients for making salads. There is so much to love with a great crunchy texture and nutty flavor along with tons of fiber and great quality protein.

"A heart that loves is always young."

Greek Proverb