Greek Quinoa Salad

by / ⠀Recipes Salads Side dishes / September 10, 2013

Here’s a pro lunch tip: Make a batch of this to have on hand for fresh and easy meals over the next few days!


Serves: 6-8

Prep time: 20 minutes


  • 1-1/2 cups cooked quinoa
  • 1 medium golden beet, roasted
  • 1 medium tomato, quartered and thinly sliced
  • 1/4 cucumber, halved and thinly sliced
  • 1/4 medium red onion, thinly sliced
  • 1/2 cup canned chickpeas, rinsed and drained
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons Kalamata olives, pitted and halved
  • 1 heaping tablespoon sliced pepperoncini
  • 1 tablespoon capers

For the Greek salad dressing:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon Kosher salt
  • Pinch freshly ground black pepper


1. In large bowl, toss all salad ingredients until combined. Serve immediately with Greek salad dressing or refrigerate up to 3 days.

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