Greek Quinoa Salad

Recipe courtesy of Carol Williams Catering.


  • 1 cup quinoa
  • 2 cups water
  • 3 tablespoons olive oil
  • 4 ounces lemon juice
  • 1 teaspoon oregano
  • 1 teaspoon minced garlic, or to taste
  • ¼ cup red onion, diced
  • ¼ cup black olives
  • ½ cup scallions, chopped
  • 1 pint cherry tomatoes
  • 1 European cucumber
  • 8 ounces cubed or crumbled feta cheese
  • salt & pepper to taste


  1. Rinse quinoa under cold water, place in saucepan with 2 cups of water and bring to a boil. Reduce to simmer and cook 15 minutes. Stirring with a fork, allow to cool.
  2. Combine olive oil, lemon juice, oregano and garlic. Add to cooled quinoa. Slice cucumber length-wise and then cut into slices. Add cucumber, olives, tomatoes, feta, scallions and red onion. Season with salt and pepper to taste.

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