Greek Quinoa Salad at

Greek Quinoa Salad

Course Salad
Cuisine Classic
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Tammy Blankenship


  • 1 1/2 cups quinoa
  • 3 cups vegetable broth
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon onion powder optional
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 15 cherry tomatoes halved
  • 1 small red onion optional, chopped
  • 1 red bell pepper chopped
  • 1/2 cucumber chopped
  • 1/2 cup sliced black or kalamata olives
  • 1/2 cup crumbled feta cheese remove for vegan


  1. Place quinoa in medium stock pot. Place on the stovetop over medium high heat. Toast for 2-3 minutes.
  2. Pour in broth. Bring to a boil.
  3. Cover and simmer over medium heat until all the liquid is absorbed, about 20 minutes. Place in a bowl to cool.
  4. Place olive oil, vinegar, lemon juice, garlic, onion powder, oregano, and salt and pepper in a container with a lid. Shake until combined.
  5. Place chopped tomatoes, cucumber, olives, feta, pepper, and onion in the quinoa bowl.
  6. Pour in desired amount of dressing and toss with a spoon.
  7. Serve immediately or store in the fridge for later.