Greek Style Quinoa Salad

by Rachel on August 20, 2013

Greek Style Quinoa Salad

The Sterns eat a lot of Quinoa. We eat less pasta these days but way more quinoa. I’m assuming that’s a good thing. Quinoa is high in protein and low in carbs – so the trade-off between pasta and quinoa seems like a good trade. Truth be told we’ve really made the switch because we like it better. We fight over quinoa leftovers (seriously) with members of the family making arguments about who deserves the last ¼ cup more than someone else does. It’s comical. The next reality show – Quinoa Wars, set in the Stern house with a lot of small and large Sterns yelling, “It’s mine.” “No, it’s MINE.”

Greek Style Quinoa Salad (makes six side servings)

  • 1 ½ cups red quinoa
  • 3 cups water
  • 1 cup finely diced red onion
  • 1 cup finely diced Persian cucumbers (do not peel)
  • ½ cup finely diced chives
  • 1 cup diced cherry or grape tomatoes
  • 1 cup pitted Kalamata olives, finely diced
  • 1 cup feta cheese cut into tiny cubes
  • ¾ cup Lemon Celery Vinaigrette

Lemon Celery Vinaigrette (makes 1 ¾ cups of dressing)

  • 2-3 stalks celery
  • 1 medium shallot, cut in quarters
  • ½ cup freshly squeezed lemon juice
  • ½ cup EVO
  • ½ cup canola oil
  • 1 tablespoon prepared mustard
  • 2 teaspoons salt
  • 2 tablespoons mayonnaise (optional)


Place the celery and shallot at the bottom of your blender. Add the lemon juice and process until smooth. Gradually add all of the remaining ingredients and process until smooth. Will keep in the refrigerator for up to ten days.


Rinse the dry quinoa in a fine mesh sieve. Put the three cups of water in a small saucepan that has a lid. Add the rinsed quinoa. Bring the water to a high simmer, stirring a few times. Turn down to low and cover. Simmer until the quinoa is just tender. You should see the white sprouts start to break out of the quinoa seeds. Drain the quinoa in your fine mesh sieve and set aside while you pull together your salad.

In a large mixing bowl toss together the red onion, cucumbers, chives, tomatoes, olives and the feta cheese. Add the warm quinoa. Toss gently. Add ¾ cup of the salad dressing. Toss gently and then serve. Can be made up to 8 hours ahead. Will get slightly soggy if served a second day.

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