Greek Quinoa Salad

by Kristine on January 10, 2012

in Gluten Free, Recipes, Sides & Salads, Vegetarian

This recipe kind of happened by accident!  One night my husband mentioned that he had a pot-luck at work the next day that he completely forgot about.  So I searched the cupboards and fridge trying to find something for him to bring.

For a throw together, it turned out amazing, and some people at his work wanted the recipe!  When I originally made it, it was with Orzo as I didn’t have Quinoa on hand.  So when I made it a second time with quinoa, we liked it better, and quinoa has much more protein.

This is a great make-ahead dish to have in the fridge to have for lunch and take to work/school etc.

Greek Quinoa Salad

Makes 10 servings

1.5 cups raw quinoa, rinsed well and drained
185 grams lower fat feta
1/2 cup sun-dried tomato (not packed in oil), reconstituted in a small bowl of boiling water, then chopped
1/2 whole english cucumber, seeded & chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 tsp dried basil
1 tsp dried oregano
2 cloves garlic, chopped fine
1 Tbsp olive oil
4-5 Tbsp balsamic vinegar
Sea salt & pepper to taste

Note: You could also add olives (I didn’t because I wanted the sodium on the lower side), or other types of peppers.  I wouldn’t add tomato as it will get mushy and won’t last in the fridge.  I would also not recommend fresh herbs, as they will wilt after a couple hours.

In a medium pot add quinoa and water (its a 2:1 ratio, so 3 cups of water should be sufficient.)  Bring to a boil, then turn it down to a simmer for 15-20 minutes until done.  Meanwhile chop up the veggies and add them all to a bowl.  Add in all the other ingredients.  Lastly, add the hot quinoa and toss. Tastes the best when it has a bit of time to settle in the fridge.

Store in a sealed container in the fridge.

Nutrition (per 1 cup serving)  Calories: 198   Fat: 6.3 g   Carbs: 28 g   Fiber: 4 g   Sugars: 3 g   Sodium: 302 mg   Protein: 8.5 g

Kristine
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Kristine

I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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Latest posts by Kristine (see all)

  • http://www.facebook.com/jackie.o.smith.5 Jackie Odom Smith

    artichokes would be great in this too, and I would add the tomatoes right before I ate it…my favorite way to eat quinoa is in a salad

    • http://www.busybuthealthy.com Kristine Fretwell

      Great call on the artichokes! I will try that next time!

  • Donnabower

    I have just made this its still too warm to petit in the fridge.. There is loads so can you tell me how long it lasts for if i keep it in the fridge ? please 🙂

    • http://www.busybuthealthy.com Kristine Fretwell

      It should be good for at least 5 days.

  • 2moejo3

    This is one of my favorites, I also add cilantro and some green onion finely chopped

  • http://theguiltlesslife.wordpress.com/ Anna @ the Guiltless Life

    Ooh I love quinoa salads and I love Greek salads so this sounds like a match made in heaven!

  • http://twitter.com/eatspinrunrpt Angela

    Sounds great! I love recipes that come together by accident – some of my best ones were created that way! And very good to know that you can reconstitute sundried tomatoes in water – I have been wanting to add them to some of my dishes a lot lately, but thought that if I wanted them to not be all dry and chewy that I’d have to buy the oil packed ones. Thanks for the tip!

    • http://www.busybuthealthy.com Kristine Fretwell

      No problem! Yes, the reconstituting makes a huge difference, and it doesn’t water down the flavor at all!

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