It’s all Greek to me. Quintastic Spring Salad.

It's Greek once you toss in some feta and lemons...

Listen up, you can’t NOT like this quinoa (keen-wah) salad.

(I just sounded like a bully-or just a quinoa advocate?)

And the proof is in the puddin cause the hubs eats it.

I know, I’m just as surprised as you that he won’t embrace my tofu chocolate mousse.

Anyway, back to the fun food of choice today. I’ve decided that you should all pronounce it however you want (quinoa that is). While I have the occasional few who correct me (c’mon) I’ll make it very clear here, as clear as that cup of club soda I’m sipping, according to the food lovers companion it’s pronounced keen-wah. But if you want to say keen-no-ah, go for it. Another fun word? Kefir, take a wild guess how that one is pronounced?

So, to those of you who haven’t tried this grain of goodness yet, I get it, it can appear a bit scary. I served it up at the Easter gathering and had a few questionable glances.

I’ve made a few dishes already boasting the cute lil grain so my quinoa kingdom is well on its way, so if you haven’t peaked at this breakfast recipe or this quinlafeburger recipe, you might want to do so-like now, then come back.

I’d love to take credit for the recipe and although I’ve been whipping up and eating this or the traditional version of a Greek salad for years, I’ll give credit to the original recipe creators from My Recipes. (I do tend to leave the shallots out of the recipe, but they pack a great flavor, just don’t settle well with my belly-TMI?).

Healthy, Light, and Filling all in one lil ramekin!



Serves: Many people


  • 2 cups uncooked quinoa (I used half white and half red -click link for fun facts and pics of different types of quinoa).
  • 3 cups vegetable broth (or chicken broth)
  • 1/4 cup chopped, kalamata olives
  • 1 cup (or more) sliced, seedless cucumber
  • 1 red + 1 yellow pepper-chopped
  • 1 large handful of arugula or other salad greens (optional)
  • 1/4 cup (more or less) feta cheese, crumbles
  • 2 tablespoons of fresh lemon juice (I add more)
  • 2 tablespoons sherry vinegar 
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste

Ingredient line up

I heart yellow peppers. Peter Piper did pick a peck...or was that pickles?


  1. Cook the quinoa according to the package directions (if buying in bulk-heat 3 cups of broth, bring to a boil, add quinoa, bring to another boil, then reduce heat to simmer for approximately fifteen minutes).
  2. Once cooked, remove from heat and fluff the good stuff up! Let the quinoa cool on the stove a bit, then transfer to a bowl and place in the fridge to let it cool.

Meanwhile, chop all ingredients up (preferably while that grain is cookin). From olives, to cucumbers, peppers, etc. to bite size pieces or chunks. Set-Aside.

the more olives the better....yes or no?

  1. Combine lemon juice, olive oil, and sherry vinegar in a small bowl. Whisk a bit. After all the chopping is said and done (this does take a bit of time pending on your knife skills), remove the quinoa from the fridge and pour the dressing into the bowl. Mix well, add salt and pepper to taste and add more olive oil, lemon juice or vinegar if you desire (I always end up drizzling a bit more olive oil and lemon juice cause that quinoa gets greedy and absorbs the oil a bit).
  2. Add all other ingredients (feta, veggies, etc.) to the bowl and toss.
  3. Oh, and those salad greens? I like to serve the quinoa on top of a heaping pile of spinach or arugula but one can also mix it all up together for one big happy SALAD family! 

Perk it up with a bit more feta, olive, veggies and tada!

One hearty meatless meal or salad!

Cooks Tips:

  • You can cook the quinoa the night before so as to save time (I would also make the dressing and toss it up so the flavors mingle overnight).
  • Don’t have sherry vinegar? Try rice vinegar or balsamic.
  • Add avocado chunks for more creaminess. (I’m adding avocado to everything these days…cause it’s like butter).
  • Make it a FULL meal by serving grilled chicken chunks, tofu, tempeh, beans or any other protein source on top or mixed in with the salad (even though we know quinoa is a rock star with its protein quality) sometimes you need or want more to chew on.

What’s your favorite spring or summer salad?

Do you have a go-to recipe you always find yourself bringing to family or other gatherings?


35 thoughts on “It’s all Greek to me. Quintastic Spring Salad.

  1. I am just getting into using Quinoa…This salad sounds yummy ….will have to give it a go…Is this Quinoa quite low in carbs? Love your site…brilliant ideas…


    • Oh hi Shilpa!
      Thank you for stopping by, quinoa is now low in carbohydrates, but has a bit more to offer because of it’s protein content, which in turn can make it somewhat of a complete meal. You are so kind, thank you for your comments! I hope you try the recipe out!

  2. Pingback: Greek Quinoa Salad -

  3. Pingback: $25 to Spend on Fresh Produce - Deals2Inbox

  4. Pingback: Menu Plan Monday, 5/2 – 5/8 -

  5. I think you sound more like a quinoa advocate, than a bully :-). Quinoa salad is actually my favorite thing to take to parties, so I know I’ll always have something to eat. I make mine with chopped red onions, chopped spinach, peas, pine nuts, feta cheese, and balsamic vinaigrette. It always tastes best the next day!

  6. Pingback: $10 for $20 Worth of Greek Fare and Drinks at Zorba the Greek - Daily Couponds

  7. Pingback: $10 for $20 Worth of Greek Fare and Drinks at Zorba the Greek » Get your daily Groupon deals

    • Nelly that’s hysterical! I have an entire set of Global knives! I went and tested those puppies out at chef central and had to have them! Key ingredient in a kitchen? Good, no Great knives! I’ll take that respect!

  8. Linda made an impromptu quinoa salad the other day to have with leftover roasted root vegetables from our lasagna experiments. It occurred to us that we could use it to make sushi as a substitute for the rice. We are having such fun learning about new ingredients!

    • Richard,
      I simply smile thinking about the new ingredients you and Linda are testing out in that kitchen of yours! Yes, substituting the quinoa in a sushi recipe is something I’ve done before and thanks for sharing that tidbit here! Those leftover root veggies from a lasagna sounds delicious!

  9. Yum! I love that flavor combo and have some red quinoa and cucumber on hand. Might have to run out and get the other ingredients! My current favorite summer salad is the spicy cucumber salad that you can find on my blog. Sweet, cold and spicy!

  10. ahhh i love quinoa salads! love the cukes, olives, tomatoes combo. 🙂 people are always so pleasantly surprised when they first try it! haven’t had a single person NOT like it…!

    i always buy the white quinoa – is there a difference in nutrition for the red and white ones?

Intelligent Thoughts by Smart People

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s