Greek Quinoa Salad

Greek Quinoa Salad

This salad uses protein filled quinoa and chickpeas with flavours associated with Greek food; lemon, dill, parsley, feta and red onion. It is a substantial salad making it a suitable meal. Great for school lunch boxes too!


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Greek Quinoa Salad

By August 8, 2013

This recipe is so adaptable. You can use chickpeas or any other bean you like, or you can leave them out altogether for a lighter salad. Add other salad vegetables such as cucumber or capsicum, or use other herbs such as mint or tarragon. Experiment and see what combinations suit you best.


  1. Place the quinoa and stock into a small saucepan and bring to the boil.
  2. Simmer covered until most of the water has been absorbed and then remove from heat and leave to stand for 10 minutes.
  3. Place the onion, olive oil, lemon juice, pepper and a pinch of sea salt into a small bowl and mix well. Leave to sit for 10 minutes and this will soften and season the onion.
  4. Place the cooled quinoa, onion mix and remaining ingredients into a mixing bowl and mix well.
  5. Serve as a side or a meal on its own.

If you enjoyed this recipe, please let me know in the comments below. Thank you.


One Comment

  1. Jayne Keany

    Fantastic salad. So delicious! 5 stars from my husband and I. It has just the right amount of bulk to be a substantial lunch and such a great balance of flavours. Looking forward to trying more of your recipes.


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