Greek Quinoa Salad


I have just discovered that I am completely in love with quinoa. Thankfully, so is the rest of my family. I have tried serving them other types of grains as salads before, but nothing was ever really been a hit. However, this quinoa was loved by everyone, even the toddler. I have been seeing lots of quinoa on blogs and on cooking shows lately. I even saw a beet quinoa risotto on a cooking show a few weeks ago. It got me thinking about all the other type of quinoa dishes you can make. The best part about cooking with quinoa is that it is not only good but also good for you. It is very high in protein, vitamins and minerals. Its one of the highest protein plant foods you can eat. I first got the inspiration for this salad at Kalyn’s Kitchen. I added a few ingredients, including some sunflower seeds, not pictured. Some feta cheese would have also been a great addition. My husband requested some bacon, although it was a great idea I didn’t add it to save on calories. Bacon does makes everything better, doesn’t it? Picky palate and Closet Cooking also has some great ideas for summer quinoa salads. I served this salad with some leftover roast chicken and a fabulous black Russian bread I’ll be sharing with you soon.

recipe photo

Yield: Serves 4

Greek Quinoa Salad

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5.00 stars (2 reviews)
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1 cup quinoa
2 cups water
1/2 seedless cucumber, chopped
1/2 cup cherry tomatoes
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 tablespoons chopped fresh parsley chopped
1 tablespoon chopped fresh mint
the juice of 1 lemon
2 tablespoons olive oil
1/4 teaspoon cumin
1/2 teaspoon kosher salt
1/4 cup unsalted sunflower seeds (optional)


Cook quinoa according to package directions with water. Add all other ingredients to a large bowl.

When quinoa is cooked, add to large bowl and stir to combine. Let set for about 15 minutes before serving so that the flavors can combine.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  18 Responses to “Greek Quinoa Salad”

  1. Kalynskitchen — June 25, 2010 @ 9:10 am

    What a fantastic way to use quinoa!

  2. Love quinoa. It’s so versatile.

  3. Monet — June 25, 2010 @ 12:26 pm

    I have also fallen in love with quinoa…such a versatile and nutritious grain. I love your addition of sunflower seeds…they would add a nice crunch!

  4. Angelia McGowan — June 25, 2010 @ 1:17 pm

    Greek Quinoa Salad: I have just discovered that I am completely in love with quinoa. Thankfully, so is the rest of…

  5. Rene — June 25, 2010 @ 9:03 pm

    WOW, this recipe looks great. I also like that it seems pretty flexible (and healthy.) I think this would be nice and easy to make and pack for lunch. I also agree with your hubby: Bacon would be GREAT”-) Thank you for sharing.

  6. Kim — June 25, 2010 @ 10:13 pm

    I have started cooking quinoa once or twice a week. I swear it’s tastier and more versatile than rice- and that’s saying something for a Southern girl that grew up on rice. I’m going to have to try this one. I could eat Greek food six times a week, with one day off for Southern food. Seriously! And yes, I have the fresh feta waiting in my fridge. The feta’s a must for me.

  7. grace — June 26, 2010 @ 7:22 am

    ah, so you’ve hopped aboard the quinoa train, eh? this is a unique and tasty-looking way to use it, angie–i love me some greek flavors. 🙂

  8. Foodierama — June 26, 2010 @ 11:44 pm

    Greek Quinoa Salad #foodie

  9. Juliana — June 28, 2010 @ 2:46 pm

    Oh! I love quinoa, but never made salad with it…time to try it! Yours look perfect for the Summer…nice combination of ingredients, and so pretty 🙂

  10. Sophie O — June 29, 2010 @ 1:59 am
  11. megan — August 12, 2010 @ 12:33 am

    How many does this recipe serve?

    • Angie — August 12, 2010 @ 7:22 am

      Depends on how hungry you are, or if this is a side or main dish. I would say 2 for a main dish, and 4 as a side dish.

  12. Shelly — November 12, 2010 @ 8:57 pm

    Thank you so much for sharing this! I’ve only had quinoa once, and it was slimy and just all around gross. I got to talking about it with a friend today, and realized there’s no way I could hate it that much, so I had to go out and get some to try it again.
    I’ve never used mint in a recipe, and never used cumin in anything but chili but BOY this was good! I may have to make this every week. The only thing I did different, was cook the quinoa in chicken stock, and I added red onion. I didn’t add the sunflower seeds either. Again, thank you for sharing this great recipe!

  13. This looks so good. I have been craving cucumbers recently and I know I would love this with the lemon and the mint and the cumin. And yes, any excuse for feta. I think I will add black olives too.

    Thanks for sharing. I am always looking for new ways to prepare quinoa.

  14. Corene Bailiff — August 9, 2011 @ 11:56 am


  15. Alice — February 29, 2012 @ 5:50 pm

    This is a wonderful recipe and tastes better each time I make it! 🙂 My hubby likes it too which is a big plus! It’s not difficult to make and a good way to begin eating quinoa.

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