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Greek quinoa salad

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About this recipe: A quinoa salad that's perfect for picnics, barbecues or packed lunches. Feta, olives, cherry tomatoes, parsley and a fresh lemon dressing make this Greek-inspired salad great!


Serves: 6 

  • 170g quinoa, rinsed
  • 475ml water
  • 1/2 teaspoon sea salt
  • 100g halved cherry tomatoes
  • 55g black olives, pitted and sliced
  • 125g feta cheese, crumbled
  • 4 tablespoons roasted sunflower seeds
  • 1 tablespoon finely chopped shallot
  • 4 tablespoons chopped fresh parsley
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon finely chopped garlic
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Prep:15min  ›  Cook:15min  ›  Extra time:30min cooling  ›  Ready in:1hr 

  1. In a medium saucepan, combine the quinoa, water and 1/2 teaspoon sea salt. Bring to the boil over high heat. Reduce heat, cover and simmer for 15 minutes, until the water has been absorbed. Spread quinoa on a baking tray and allow to cool, about 30 minutes.
  2. Once quinoa has cooled, transfer to a large bowl. Add tomatoes, olives, feta, sunflower seeds, shallot and parsley. Toss to combine.
  3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, 1/4 teaspoon sea salt and black pepper.
  4. Pour lemon dressing over the quinoa salad and toss. This salad can be served immediately, or covered and refrigerated to serve later.

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Reviews (1)


lovely job - 28 Dec 2014

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