Greek quinoa salad
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Greek Quinoa Salad

Greek quinoa salad with raw veggies, crumbled feta and sliced kalamata olives lightly topped with a lime/olive oil dressing
Course Salad
Cuisine Greek/Vegetarian
Keyword Quinoa Salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Deb Delozier | Vegelicious Kitchen


  • 2 1/2 cups quinoa cooked
  • 1/2 cup feta Cheese crumbled
  • 1/2 cup kalamata olives sliced in thirds
  • 1 cup Persian cucumbers sliced in rounds
  • 1/4 cup yellow bell pepper chopped small
  • 1/4 cup red onion minced
  • 1 cup sugar plum or cherry tomatoes sliced in thirds


  • 1/4 cup fresh lime juice
  • 2 T olive oil
  • 2 cloves garlic minced
  • 1 T fresh parsley chopped
  • 1 tsp . Dijon mustard
  • 1-2 tsp . agave nectar
  • 1 tsp . sesame seeds


  • First rinse and cook your quinoa according to package directions
  • While quinoa is cooking prepare your dressing by whisking together the ingredients and setting aside
  • Next start preparing your vegetables and cheese
  • Crumble feta
  • Slice Persian cucumbers in small rounds
  • Mince red onion
  • Cut tomatoes in quarters or slice in thirds
  • Slice Kalamata olives in thirds
  • Chop yellow bell pepper small
  • When the quinoa is done cooking pour it into a bowl to start cooling. Give it a few gentle turns while it is cooling so it won't clump and will cool faster. Place bowl in the refrigerator to cool faster.
  • When the quinoa is cool, gently fold in all the veggies and olives
  • Fold in the dressing gently (you may not want to use all the dressing so taste before you pour all of it on.)
  • Top with the crumbled feta cheese


This recipe is very adaptable to different vegetable choices like substituting red bell pepper for the yellow, green onions instead of red onion, large cucumber cut in small pieces instead of the Persian cucumbers, yellow tomatoes, etc.
Have fun and enjoy eating the rainbow!
Things you'll need:
*feta cheese *quinoa *fresh limes *Kalamata olives *olive oil