Quinoa Greek Salad with Tomatoes, Cucumber & Feta

10 30 236
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 5
Quinoa Greek Salad with Tomatoes, Cucumber & Feta
Health Highlights
A healthy and filling Greek salad made with quinoa.


1 cup Quinoa, uncooked
2 cup Water
1 cup Grape tomato (s) (cut in half)
1 cup Cucumber (quartered rounds)
1/4 cup Kalamata olives (quartered)
1/4 cup, crumbled Feta cheese (or cashew cheese)
3 tbsp Extra virgin olive oil
1 1/2 tbsp Red wine vinegar
3/4 tsp Oregano, dried
1/4 tsp Black pepper


  1. In a medium saucepan, combine the quinoa and water. Bring the water to a boil, then reduce the heat to low and cover. Cook until all of the water is absorbed, about 15 - 20 minutes. Take off heat and fluff the quinoa with a fork. 
  2. Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.
  3. Meanwhile, prepare tomatoes, cucumbers, olives, and feta cheese according to ingredient instructions, and add them into a medium-large mixing bowl. Add the quinoa into the mixing bowl and toss everything together to mix. 
  4. In a small bowl, prepare the dressing by whisking together the olive oil, red wine vinegar, dried oregano, and pepper.
  5. Pour the dressing over the quinoa salad and toss everything again to combine. Serve immediately, or store in an air-tight container in the refrigerator for up to a week. 


Quick Tips

  • You can add any vegetables of your choice to the mix
  • Use leftover quinoa for a fast and easy meal or side dish

Add Protein

  • Chicken, shrimp, steak, chickpeas, lentils, or tofu 


  • Use cashew cheese in place of feta for a dairy-free or vegan alternative. 

Nutrition Facts

Per Portion

Calories 236
Calories from fat 114
Calories from saturated fat 22.6
Total Fat 12.7 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 7.3 g
Cholesterol 7.1 mg
Sodium 160 mg
Potassium 331 mg
Total Carbohydrate 25.6 g
Dietary Fiber 3.5 g
Sugars 1.4 g
Protein 6.5 g

Dietary servings

Per Portion

Grain 1.7
Milk Alternative 0.2
Vegetables 1.0

Energy sources


Meal Type(s)