Greek Quinoa Salad

Greek Quinoa Salad

  • 10m

    prep time

  • 15m

    Cook Time

  • 12





  • 2 cups uncooked quinoa, (about 12 ounces)
  • 4 cups water
  • 2 tablespoons Garlic, divided
  • 1/2 teaspoon salt
  • 4 tablespoons red wine vinegar
  • 4 tablespoons olive oil
  • 1 tablespoon Parsley
  • 1 medium shallot, finely chopped
  • 1 cup crumbled feta cheese
  • 1 cup halved cherry tomatoes
  • 1/2 cup Kalamata olives, pitted and chopped

Nutrition information

Nutrition information coming soon.


  • Rinse quinoa; drain well. Bring quinoa, water, 1 tablespoon of the Garlic Paste and salt to boil in medium saucepan on medium-high heat. Reduce heat to low; cover and simmer 12 to 15 minutes or until liquid is absorbed. Fluff with a fork. Spread quinoa in even layer on sheet pan. Allow to cool completely, about 15 minutes.

  • Whisk red wine vinegar, oil, remaining 1 tablespoon Garlic Paste and Parsley in medium bowl. Stir in cooled quinoa, shallots, feta, tomatoes and olives. Serve at room temperature. Garnish with additional Parsley, if desired.