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Greek-Inspired Quinoa Salad Recipe
Greek-Inspired Quinoa Salad Recipe photo by Taste of Home

Greek-Inspired Quinoa Salad Recipe

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Packed with flavorful power foods, this salad is as delicious as it is healthy and good for you. Served cold, it's perfect for picnics and outdoor gatherings. —Julie Stockel, Farmington Hills, Michigan
TOTAL TIME: Prep: 30 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 10 servings

Ingredients

  • 2 cups water
  • 1 cup quinoa, rinsed
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups (6 ounces) crumbled feta cheese
  • 1 cup grape tomatoes
  • 3/4 cup canned black beans, rinsed and drained
  • 1/2 cup chopped seeded peeled cucumber
  • 1/2 cup sliced pepperoncini
  • 1/2 cup Greek olives, pitted and halved
  • 3/4 cup reduced-fat Greek or Italian salad dressing, divided

Nutritional Facts

3/4 cup equals 184 calories, 8 g fat (2 g saturated fat), 9 mg cholesterol, 472 mg sodium, 19 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 lean meat.

Directions

  1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat.
  2. In a large bowl, combine the quinoa, spinach, cheese, tomatoes, beans, cucumber, pepperoncini and olives. Pour 1/2 cup dressing over quinoa mixture and toss to coat. Cover and refrigerate for at least 1 hour.
  3. Just before serving, drizzle remaining dressing over salad; toss to coat. Yield: 10 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Greek-Inspired Quinoa Salad in Healthy Cooking April/May 2009, p35

Nutritional Facts

3/4 cup equals 184 calories, 8 g fat (2 g saturated fat), 9 mg cholesterol, 472 mg sodium, 19 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 lean meat.

Reviews for Greek-Inspired Quinoa Salad

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 28, 2014

Delicious and very easy. Followed the recipe as written with the exception of using fresh spinach which worked perfectly. This recipe is definitely at the top of our list!

MY REVIEW
Reviewed Aug. 1, 2013

Thought this was really great! Will make again for sure.

MY REVIEW
Reviewed Aug. 13, 2012

First time trying quinoa and I really liked this; my husband, who is the one who wanted to try it, just thought it was OK. I left out the olives because we don't like them and used fresh spinach, as suggested. The feta really came through strong, but I thought it was good like that.

MY REVIEW
Reviewed Mar. 11, 2012

I can't believe I've got my husband eating quinoa. Since there's just 2 of us, I halve the quinoa and also substitute broccoli for the spinach. I use 1/4c jalepeno instead of pepperoncinis and add at one time 1/2c of either Newmans Greek or Annie's Organic Asiago or it has a tendency to dry out over the course of the week.

MY REVIEW
Reviewed Jan. 5, 2012

Good stuff! This was my first try at quinoa, and it made it very approachable!

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