Greek Quinoa Salad

  • prep time15 min
  • total time 30 min
  • serves 4
Bobby Flay
Bobby Flay

Bobby eats plenty of lean meats and healthy ingredients, like quinoa and whole grains.

You might also like these Quick and Easy Quinoa Recipes.

1307 Ratings
Directions for: Greek Quinoa Salad


3 Tbsp freshly squeezed lemon juice

1 Tbsp red wine vinegar

¼ tsp dried oregano

1 clove garlic, smashed and finely chopped to a paste

kosher salt and freshly ground black pepper

¼ cup extra virgin olive oil

1 cup quinoa

kosher salt and pepper

2 cup red and yellow grape tomatoes, halved

1 cup pitted kalamata olives

2 green onions (green and pale green part), thinly sliced

2 pickled cherry peppers, diced

1 small red onion, halved and thinly sliced

½ English cucumber, cut into small dice

feta, for sprinkling


1. Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.

2. Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.

3. Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.

4. Just before serving, transfer to a platter and sprinkle feta on top.

Source and Credits

Courtesy of Bobby Flay from "Bobby Flay Fit".

Copyright 2012 Television Food Network G.P. All Rights Reserved.

See more: Greek, Healthy, Easy, Lunch, Herbs, Vegetables, Quick and Easy, Rice/Grain

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