Quinoa greek salad

This week I decided I just couldn’t buy one more disappointing ten-dollar salad. So I decided to try my hand at being prepared and health conscious. A little out of my responsibility threshold (I can barely do my laundry every week), but I figured I could give it a try. I wanted something fresh, veggie filled and free of refined carbs– and settled on this salad. The dressing makes it positively addictive and it’s super wallet friendly. Now, if only I owned Tupperware.

Quinoa Greek Salad

  • 2 cups uncooked quinoa
  • 3 cups vegetable broth (or chicken broth)
  • 1 cup (or more) sliced, seedless cucumber
  • 1/4 cup (more or less) feta cheese, crumbles (I used reduced fat goat cheese to cut down on calories)
  • 1/2 cup diced red onion
  • 1 cup halved cherry tomatos
  • 2 tablespoons of fresh lemon juice
  • 2 tablespoons sherry or rice vinegar
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste

Bring the quinoa to a boil in the chicken stock with the lid on. Once it comes to boil let it simmer for 15-20 minutes. Once it’s done, but it in the fridge to cool. Slice the veggies and mix the dressing. Once the grain is cool, pour the dressing over it it and mix. Top with the veggies and cheese. Season to taste.



  1. It realy does look delicous! Yummy!!!!! And it is also so colorful and healthy for us to eat and probabley low calories too! I am going to print this out and bring this home to my mom this weekend so that she can make it for me and my dad. Thank’s so much for brigtening up my Friday!

  2. I love big salads! My dad is greek and he loves greek salads. I like them if they are greek salads and are fresh.

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