Greek Inspired Quinoa Salad Recipes

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GREEK-INSPIRED QUINOA SALAD



Greek-Inspired Quinoa Salad image

Packed with flavorful power foods, this salad is as delicious as it is healthy and good for you. Served cold, it's perfect for picnics and outdoor gatherings. -Julie Stockel, Farmington Hills, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 10

2 cups water
1 cup quinoa, rinsed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) crumbled feta cheese
1 cup grape tomatoes
3/4 cup canned black beans, rinsed and drained
1/2 cup chopped seeded peeled cucumber
1/2 cup sliced pepperoncini
1/2 cup Greek olives, pitted and halved
3/4 cup reduced-fat Greek or Italian salad dressing, divided

Steps:

  • In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat., In a large bowl, combine the quinoa, spinach, cheese, tomatoes, beans, cucumber, pepperoncini and olives. Pour 1/2 cup dressing over quinoa mixture and toss to coat. Cover and refrigerate for at least 1 hour., Just before serving, drizzle remaining dressing over salad; toss to coat.

Nutrition Facts : Calories 184 calories, Fat 8g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 472mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

GREEK QUINOA SALAD



Greek Quinoa Salad image

Everything you love about the Mediterranean salad-salty feta, briny olives, juicy tomatoes, and crisp cucumbers-but heartier, thanks to the addition of nutty quinoa.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Number Of Ingredients 14

6 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (1 1/2 cups)
2 cloves garlic, minced (1 tablespoon)
Kosher salt and freshly ground pepper
1 cup quinoa, rinsed and drained several times
2 cups halved cherry tomatoes (12 ounces)
1 bell pepper, halved, seeded, and cut into 1/2-inch pieces (1 cup)
4 mini cucumbers, peeled, halved, and cut into 1/2-inch pieces (1 1/2 cups)
1/2 cup Kalamata olives, halved and pitted
2 tablespoons red-wine vinegar
6 ounces feta, crumbled
1 cup fresh parsley leaves, coarsely chopped if large
1 cup fresh mint leaves, coarsely chopped if large
Pepperoncini, for serving

Steps:

  • Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 3 to 4 minutes. Transfer onion mixture to a large bowl.
  • Return saucepan to medium-high heat; add quinoa, 1/2 teaspoon salt, and 1 1/2 cups water. Bring to a simmer, then reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, 14 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork; add to bowl with reserved onion mixture. Let cool to warm room temperature, 15 minutes.
  • Meanwhile, combine tomatoes, bell pepper, cucumbers, olives, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. To serve, spoon quinoa onto plates and top with tomato mixture, feta, herbs, and pepperoncini. Drizzle with some dressing from bottom of bowl, if desired.

BEST GREEK QUINOA SALAD



Best Greek Quinoa Salad image

This is my absolute favorite quinoa recipe! It's so flavorful and always a big hit with my family and friends. Trust me, you'll want to eat every single bite!

Provided by Allison.Kaye

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h40m

Yield 10

Number Of Ingredients 12

3 ½ cups chicken broth
2 cups quinoa
1 cup halved grape tomatoes
¾ cup chopped fresh parsley
½ cup sliced pitted kalamata olives
½ cup minced red onion
4 ounces chopped feta cheese, or more to taste
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
1 lemon, halved
salt and ground black pepper to taste

Steps:

  • Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
  • Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 25.8 g, Cholesterol 12.2 mg, Fat 10.6 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 2.7 g, Sodium 665.7 mg, Sugar 1.3 g

GREEK STYLE QUINOA SALAD



Greek Style Quinoa Salad image

I strongly recommend that you use the recipe for Quinoa-Toasted first, and then follow recipe instructions below. Quinoa can be quite bitter-toasting removes this. Recipe # 16399

Provided by Diana Adcock

Categories     Grains

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 cups quinoa
3 cups fat-free low-sodium chicken broth
2 tablespoons extra virgin olive oil
1 teaspoon mint, minced
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon sherry wine vinegar
1/2 teaspoon salt
1/2 cup cherry tomatoes, quartered
1/2 cup yellow cherry tomato, quartered
1/2 cup orange bell pepper, sliced thin
1 cup radicchio, sliced thin
1/2 cup cucumber, chopped
1/2 cup feta cheese
1/4 cup kalamata olive, pitted and chopped
2 tablespoons shallots, minced

Steps:

  • If using untoasted quinoa place in a large bowl, cover with lukewarm water.
  • Let stand for 5 minutes, drain, rinse well.
  • If using toasted quinoa place in a large bowl and rinse with lukewarm water, drain well.
  • In a large sauce-pot bring chicken broth to a boil.
  • Stir in quinoa.
  • Cover, reduce heat to medium low-you want it simmering.
  • Cook for 15 to 20 minutes, or until the chicken broth is absorbed.
  • Uncover and fluff well.
  • Cool to room temperature.
  • In a large bowl combine the olive oil, mint, lemon zest, lemon juice, sherry vinegar and salt.
  • Whisk well.
  • Add the remaining ingredients, tossing well.
  • Serve at room temperature.
  • For a vegetarian version use vegetable stock.

Nutrition Facts : Calories 320.8, Fat 12.1, SaturatedFat 3.2, Cholesterol 11.1, Sodium 419.5, Carbohydrate 41.6, Fiber 4.8, Sugar 1.8, Protein 12.8

QUINOA GREEK SALAD



Quinoa Greek Salad image

Make and share this Quinoa Greek Salad recipe from Food.com.

Provided by Fluffy

Categories     Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups chicken stock
1 cup quinoa
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup cucumber, diced
1/4 cup green onion, diced
1/4 cup black olives
1/4 cup red onion, diced
3 ounces reduced-fat feta cheese
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon basil
1/2 teaspoon oregano
pepper

Steps:

  • In a saucepan, bring stock to a boil.
  • Stir in quinoa.
  • Reduce heat to med low and cover.
  • Cook 15 minutes, until liquid is absorbed.
  • Transfer to a large bowl and cool.
  • Stir veggies and cheese into cooled quinoa.
  • Whisk together dressing ingredients.
  • Pour over quinoa mixture and toss.

GREEK QUINOA



Greek Quinoa image

Great to bring as a side dish to a BBQ or as lunch for the week. Easy to make in advance.

Provided by Lindsay

Categories     Salad     Grains     Quinoa Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

2 cups water
1 cup quinoa, rinsed
½ cup olive oil
⅓ cup sliced Kalamata olives
⅓ cup crumbled feta cheese
⅓ cup halved cherry tomatoes
2 tablespoons shredded fresh basil leaves

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large serving bowl and let cool completely.
  • Drizzle olive oil over cooled quinoa and stir. Fold olives, feta cheese, tomatoes, and basil through the quinoa.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 29.9 g, Cholesterol 18.7 mg, Fat 37.1 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 7.5 g, Sodium 425.4 mg, Sugar 0.9 g

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