Simple Greek Quinoa Salad

April 29, 2019

Keeping it simple, healthy, and perhaps most importantly tasty.... is my type of cooking! I love creating simple and satisfying meals for all of you. I hope you enjoy this one as much as my family and I did. 




  • 1.5 cups quinoa (uncooked) - I used Yupik's organic quinoa 

  • 1 small bunch parsley, minced (about 2-3 cups)

  • 1 cup feta cheese, crumbled

  • ½ cup sliced or pitted kalamata olives

  • 2 cups cherry tomatoes, sliced

  • 1 small red onion, minced or sliced

  • 1 cucumber, sliced


  • ¼ cup lemon juice

  • ¼ cup extra virgin olive oil

  • Salt and black pepper to taste

  • 2 tsp. dried oregano

  • 2 tsp. dried rosemary

  • 3 garlic cloves, minced or 2 tsp. dried

  • 1 tsp. cinnamon (sounds strange, but so delicious. Add 2 tsp. if you like the flavour).



In a bowl mix together all the dressing ingredients and set aside.

Cook quinoa according to package directions. I brought 3 cups of water to a boil, added in 1.5 cups quinoa, stirred and lowered the heat. I simmered the quinoa (covered) for about 15 minutes or until all water was absorbed.

While quinoa is cooking, mince parsley and red onion. Slice tomatoes and cucumber, add to a big bowl or Tupperware. Add in feta cheese, kalamata olives and quinoa. Mix together well.

Pour dressing over quinoa and veggies and mix together well.




Makes 6-8 servings. This fridge will last well in the fridge for up to 4 days.


For added protein: top your salad with grilled chicken, tuna, crunchy lentils, chickpeas, or hard boiled eggs. They all work and taste great. 


Cheers to happy and healthy eating!


Until next time,


Eat Right Feel Right - Angela XO 

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