Quinoa Salad

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Quinoa Salad


For a twist on your regular salad, quinoa adds a hearty, healthy punch. It’s light, gluten free and packed with loads of fiber and protein.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes


5 cups water
2 1⁄2 cups quinoa, rinsed
4 small cucumbers, sliced and halved
1 pint grape tomatoes, halved
1 red bell pepper, diced
1⁄2 green bell pepper, diced
1⁄2 yellow bell pepper, diced
3 green onions
8 ounces crumbled feta cheese
1 cup Kalamata olives, quartered or halved
1⁄4 cup parsley
1⁄8 cup fresh basil, chopped
3 tablespoons lemon juice
7 tablespoons olive oil
1 tablespoon deli or regular mustard
2 teaspoons honey
2 teaspoons dried oregano
2 teaspoons dried basil
3 teaspoons garlic powder
Salt and pepper


  1. SALAD - Boil water and add quinoa grains. Cook until quinoa germ pops and all water has been absorbed. (Basically, cook as directed on package.) Once grains are cooked, let cool to room temperature. Transfer to a bowl and mix in the remaining salad ingredients: vegetables, cheese, olives, parlsey and basil. Chill for at least a couple of hours or overnight.
  2. DRESSING - In a separate bowl or jar, add lemon juice, oil, mustard, honey and spices. Stir or shake until well combined.


  • You can vary the dressing as you desire — more or fewer spices, sugar or agave instead of honey, red wine vinegar instead of lemon juice, more dressing, etc.