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Quinoa Greek Salad with Feta and Tomatoes Recipe

Friends, I am coming to you with my hat in my hands, admitting that I was wrong.

I was dead wrong about quinoa.

Greek Quinoa Photo

For quite some time, I ridiculed the ancient grain. In my defense, I thought that it’s moment in the sun would be fleeting.

I mean…there was so much hype. Quinoa, avocado toast, kombucha…add a fried egg and a beanie and you’ve got the hipster starter pack, am I right?

Greek Quinoa Picture

(No offense against hipsters, trust me – I have learned the error of my judgy ways. What goes around always comes back around and all that.)

After years of eye rolling and immature jokes, I finally decided to give quinoa a whirl. I try to eat clean carbs with most meals, and rice and potatoes were getting old.

Greek Quinoa Image

Quinoa was surprisingly easy to make and SO full of flavor and texture. It’s definitely a great change of pace if you’re riced-out.

Not only that, but it’s a carb you can feel good about!  Clean eating approved, and super easy for your body to digest.

I guess there’s something to this ancient grain thing after all.

Greek Quinoa Pic

Greek salads are one of my all-time favorite things on the planet, so I decided to whip up a Greek-inspired quinoa salad.

Of course, this dish can be served warm, but I prefer to whip up a batch and keep it chilled in the refrigerator for an easy lunch. 

Add some diced grilled chicken, and you’ve got a meal that will provide enough protein and carbs to fuel the rest of your day.

File 1 - Greek Quinoa Salad

I prefer to toss the tomatoes in the quinoa while the quinoa is still warm to release some of the juices – it just makes for a better flavor in my opinion.

Add the feta cheese after chilling to prevent melting.

Enjoy!

Greek Quinoa Photo

Quinoa Greek Salad with Feta and Tomatoes Recipe

Kristan Roland
Quinoa Greek Salad is a flavorful and filling side dish that you can feel good about! Add chicken and you’ve got the perfect lunch or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 228.33 kcal

Ingredients
  

  • 1 Tri-Color Quinoa
  • 2 Chicken Broth
  • 0.25 Light Balsamic Vinaigrette (Newman’s Own)
  • 1 Cherry Tomatoes halved
  • 1 Kalamata Olives
  • 1 Crumbled Feta Cheese

Instructions
 

  • Rinse 1 cup quinoa in a fine mesh strainer. Place in a medium saucepan and set aside.
  • Bring 2 cups chicken broth to a boil. Add to quinoa in saucepan and bring to a simmer over medium low heat.
  • Cover and cook until water is absorbed, grain is translucent, and germ has spiraled out from each grain (about 15 minutes).
  • Remove from heat and pour into a mediums size bowl. Immediately toss with dressing and tomatoes, let cool.
  • Add olives and feta and chill until ready to serve.

Nutrition

Calories: 228.33kcalCarbohydrates: 25.33gProtein: 7.67gFat: 10.17gSaturated Fat: 3.83gSodium: 860.33mgFiber: 0.67gSugar: 1.67g
Keyword Easy, Easy Lunches, Feta Cheese, Healthy Eating, Olives, Quinoa, Quinoa Salads, Salads, Side Dishes, Tomatoes
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