ah-mazing greek quinoa salad

Photo and recipe by:  Back to Her Roots

Photo and recipe by: Back to Her Roots

Soooooo if there's any food that tumps all foods for me it's usually mexican, but a super close second or even more {truthfully} a tie would be greek. I made this dish for my family last week and they freaked and they are not even big fans of quinoa, which I can understand. BUT the spices in this dish make it taste amazing! It's a super simple recipe too! If you like all things greek and all things simple in the kitchen, this is your dish. 

serves 8 | prep time 10 | cook time 20 | total time 30


  • 1 cup quinoa
  • 1 1/2 cup vegetable broth
  • 1 medium cucumber, peeled, seeded and diced
  • 8 ounces grape tomatoes, halved
  • 1 medium red bell pepper, seeded and diced
  • 1 loose cup fresh parsley, minced
  • 1/2 red onion, diced
  • 1 cup kalamata olives, halved
  • 4 ounces feta, crumbled or cubed
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1 teaspoon fresh dill
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon honey
  • 1 teaspoon lemon juice


  1. In a medium saucepan stir together quinoa and vegetable broth. Bring to a boil over high heat, stir once, reduce heat to low, cover and cook for 20-25 minutes or until the liquid is absorbed. Remove from heat and let rest for 5 minutes. Then fluff with a fork.
  2. In a large mixing bowl, combine cooked quinoa, cucumber, tomatoes, red pepper, parsley, onion, olives and feta.
  3. In a small bowl, combine olive oil, red wine vinegar, oregano, dill, salt, pepper, honey and lemon juice. Pour over salad and stir to combine. Refrigerate for at least an hour to allow flavors to meld.


Jamiedinner, ssComment