Quinoa Salad


This quinoa salad is a fun and healthy twist on your regular salad!


2 1⁄2 c
quinoa, rinsed
5 c
sm. cucumbers, sliced and halved
1 pt
grape tomatoes, halved
red bell pepper, diced
green bell pepper, diced
yellow bell pepper diced
1 c
kalamata olives, quartered or halved
8 oz
feta cheese, crumbled
1⁄4 c
Green Onions
1⁄8 c
fresh basil, chopped
3 T
Lemon Juice
7 T
Olive Oil
2 t
1 T
deli or regular mustard
2 t
dried oregano
2 t
dried basil
3 t
Garlic Powder
salt and pepper


For Salad:
Boil water and add quinoa grains. Cook until germ on grains “pop” and water is all used. (Basically cook as directed on package.) Once grains are cooked, cool them to room temperature. Add to the cooled grains the rest of the salad ingredients: vegetables, cheese, olives and fresh herbs. Chill for at least a couple of hours or overnight.

For the dressing, in a separate bowl or jar add lemon juice, oil, mustard, agave and spices. Stir or shake until well combined. Note that you can vary the dressing as you desire – more or less spices, sugar instead of honey or agave, red wine vinegar instead of lemon juice, more dressing if you like it more heavily dressed, etc.; ultimately taste test and make sure you like it! Just before serving the salad pour on the dressing and stir.

Note: This salad is fairly versatile. If you have other veggies, feel free to add them. The easiest way to make quinoa is in an electric pressure cooker. Cook it for two minutes and then leave it under pressure for then minutes and it’s perfect.


Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes