Greek Quinoa Salad

Greek flavors transform quinoa into a side dish that will make everyone stand up and pay attention.  Shred up 1 rotisserie chicken and add it to the salad to transform it from side dish to dinner.

Greek Quinoa Salad

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Serves: 4 Total Time: 30 minutes


  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon dried oregano
  • 1 clove garlic, smashed and finely chopped to a paste
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 cup quinoa
  • Kosher salt and pepper
  • 1/4 cup toasted slivered almonds
  • 1 cup pitted kalamata olives (or the Greek olive mix -- you can find at your local grocery store's olive bar)
  • 2 green onions (green and pale green part), thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 1/2 English cucumber, cut into small dice
  • 1/2 cup Feta Cheese
  • If making this for dinner (and not a side dish), 1 precooked rotisserie chicken, shredded



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.


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.


Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly.


Add the almonds, olives, green onions, red onions, cucumbers, Feta and dressing and toss to coat.


Cover and refrigerate for at least 1 hour or serve at room temperature. The longer it sits the better the flavor.


If using the chicken, add the chicken right before serving.

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