Greek Quinoa Salad

14 25 250
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 6
Greek Quinoa Salad
Health Highlights
Want an easy low FODMAP meal? This is super easy to make and so healthy. Leftovers make a convenient lunch.


2 cup Water (or low sodium broth)
1 cup Quinoa, uncooked
1 cup Cherry Tomatoes (chopped)
1 cup Cucumber (chopped)
1 cup chopped Orange bell pepper
1/2 cup Green onion (diced; green parts only)
1/2 cup chopped Olives (optional)
1 cup, crumbled Feta cheese (or vegan cheese)
2 tbsp Extra virgin olive oil, garlic-infused (for dressing)
3 tbsp Lemon juice (for dressing)
1 tsp, ground Basil, dried (for dressing)
1 tsp Oregano, dried (for dressing)
1 dash Salt (for dressing)
1 dash Black pepper (for dressing)


  1. Pour the broth or water into a medium saucepan and bring to a boil. Add the quinoa and reduce heat to low. Simmer with lid on for 15 minutes until water is absorbed. Pour the quinoa into a large bowl and let cool.
  2. Mix together the oil, lemon juice, basil, oregano, salt, and pepper in a small jar or bowl.
  3. Once the quinoa is cooled, add tomatoes, cucumber, pepper, green onion, olives (optional), and dressing to the bowl and mix well. Taste and add more seasoning as needed.
  4. Top with crumbled feta and enjoy!


Quick Tip:

Prep in advance and store in an airtight container in the fridge for up to 3 days.

Nutritional Highlights:

Quinoa - gluten-free and low glycemic seed that is a complete protein as it contains all essential amino acids. It's high in fiber, magnesium, folate, zinc and iron.

Nutrition Facts

Per Portion

Calories 250
Calories from fat 122
Calories from saturated fat 44
Total Fat 13.5 g
Saturated Fat 4.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 5.9 g
Cholesterol 23.5 mg
Sodium 495 mg
Potassium 359 mg
Total Carbohydrate 25.2 g
Dietary Fiber 3.4 g
Sugars 3.2 g
Protein 8.6 g

Dietary servings

Per Portion

Grain 1.4
Milk Alternative 0.5
Vegetables 1.3

Energy sources