Greek Quinoa Salad

There is something about Greek flavors that I am so in love with. As a kid, my dad always made this salad that he called “Indian Salad” (not sure why), but we also called it Greek Salad. It was green lettuce, tomatoes, cucumbers, olives, peppers and feta cheese – and some sort of dressing that I can’t remember. I was smitten with feta cheese very early on.

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As far as quinoa, I discovered this about four years ago when I declared myself gluten-intolerant, even though I wasn’t – I think I was being over dramatic. However, I will say that abstaining from gluten did make me feel pretty good for a while. Then that wore off, and I went back to real ass bread.

Speaking of quinoa, did you know that it’s a “pseudocereal”, and related to tumbleweeds?


I know, right?

Nevertheless – it’s really good stuff.

IMGP2573 copyThis salad is incorporating the Greek salad concept and combining it with quinoa. People love this stuff right now. You see it everywhere, in muffins, in soups, cookies…hell I even saw where someone made a pizza crust out of it.

What a versatile little “pseudocereal”.

So cute.

Here’s your printable –

Greek Quinoa Salad


  • 1 cup quinoa
  • 2 cups water (or chicken broth for more flavor)
  • 1 cup Kalamata olives, chopped
  • 1/4 yellow onion, diced
  • 1 14.5 oz can petite diced tomatoes, drained and rinsed
  • 1/4 yellow bell pepper, diced
  • 4 oz Feta cheese, crumbled
  • Handful flat leaf Italian parsley, chopped
  • 1/4 cup olive oil (more if needed to moisten)
  • Splash of balsamic vinegar
  • Salt and pepper to taste


  • Bring the quinoa and water or broth to a boil in a sauce pan. Reduce to simmer, cover and cook for 10-15 minutes, or until all water is absorbed. The quinoa will look translucent when done. Remove from heat.
  • Combine the quinoa with olives through Feta cheese.
  • Whisk together the parsley, olive oil and balsamic vinegar; pour over salad and toss to combine. Refrigerate for at least two hours before serving.
  • Add more olive oil if needed.

Oh, and the more feta, the better. You can always add more than my recipe.

I don’t mind.


Your quinoa would ask you to.



  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 3 Comments

  1. Anyonita

    Mmmmm quinoa is one of my fave grains! šŸ™‚ Thank you so much for linking up with me this week at Tasty Tuesdays! Iā€™ve pinned this & shared it with my followers!

  2. jen palmer

    Love this salad!!

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