Greek Quinoa Salad

Bobby Flay

Yield: 4 servings
Community Recipe from


  • 3 tablespoon(s) fresh lemon juice
  • 1 tablespoon(s) red wine vinegar
  • 1/4 teaspoon(s) oregano
  • 1 clove(s) garlic chopped fine to a paste
  • kosher salt and fresh ground pepper
  • 1/4 EVOO
  • 1 cup(s) quinoa
  • 2 cup(s) red and yellow grape tomatoes halved
  • 1 cup(s) kalamata olives pitted
  • 2 green onions, green & pale green part thinly sliced
  • 2 pickled cherry peppers diced
  • 1 small red onion halved and very thin sliced
  • 1/2 English cucumber small dice
  • feta cheese for sprinkling


  1. Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.

  2. Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.

  3. Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.

  4. Just before serving, transfer to a platter and sprinkle feta on top.

  5. Read more at:
May 2013

This recipe is a personal recipe added by lizcole and has not been tested or endorsed by MyRecipes.

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