Greek salad with quinoa

  • Preparation 50 min
  • Refrigeration 30 min
  • Cooking 15 min
  • Servings 4
  • Freezing I do not suggest



  • 1 cup quinoa, rinced and drained
  • Olive oil
  • 2 cups water
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 2 cups lebanese cucumber, diced
  • 3 firm red tomatoes, seeded and diced
  • 1/2 small red onion, finely sliced
  • 540ml red kidney beans, very well rinced
  • 200g low-sodium feta, diced
  • 3/4 cup kalamata olives, cut in half
  • A big handful fresh parsley, chopped
  • 1/2 teaspoon dried origano
  • 1/4 cup red wine vinegar
  • Salt and ground pepper



  • In a sauce pan at medium heat, add 1 tablespoon olive oil and the quinoa. Cook while stirring for 2 minutes.
  • Add the water, season with salt and pepper and stir. Bring to a boil, reduce heat and let simmer, covered, for 10-15 minutes or until water is evaporated and that the quinoa is cooked tender but still a bit crunchy in the middle. Spread in a plate and let cool down.
  • Pour all the ingredients in a big salad bowl along with 3 tablespoons of olive oil. Season with salt and pepper then toss well. Reserve in fridge for 30 minutes before serving!