Greek Quinoa Salad

Prep Time

20 minutes

Prep Notes

This makes a nice light and healhty summer meal, and sets you up for healthy delicious lunches all week long. 

Cooking Time

15 minutes


8 servings


  • 1 cup quinoa, rinsed under cold water for a minute
  • 2 cups vegetable broth
  • 1 medium cucumber
  • 1 cup grape tomatoes, halved
  • 1 medium red bell pepper, seeded and diced
  • 1 loose cup fresh Italian parsley, minced
  • 1 small red onion, diced
  • 1 cup kalamata olives, halved
  • ½ cup feta cheese, crumbled or cubed
  • ¼ cup extra virgin olive oil (evoo)
  • ¼ cup red wine vinegar
  • ½ tsp dried oregano
  • 1 Tbsp. fresh dill or 1 tsp dried dill weed
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 1 tsp. raw honey
  • 1 tsp. lemon juice


In a medium saucepan, stir together quinoa and vegetable broth.  Bring to a boil, stir once,cover and cook over low- medium low heat for about 15 minutes or until water is absorbed.  Remove from heat and let rest for 5 minutes. Fluff with a fork and let cool for 15 minutes or so.

In a large mixing bowl combine cooked and cooled quinoa with cucumbers, tomatoes, red pepper, onions, olives and feta. 

In a small bowl, whisk together evoo, red wine vinegar,oregano, dill, salt, pepper, honey and lemon juice.  Toss with quinoa mixture and stir gently.  Refrigerate an hour or so to let flavors meld.  Enjoy!!


Cassie Johnston