#MenuMonday: Greek Quinoa Salad


This dish is one of my absolute favorite summer go-to recipes because it is very easy to make, modify, and it will last you through the week for lunches or as a side with dinner. The original recipe calls for orzo pasta instead of quinoa, or you can also substitute couscous, rigatoni, or other pastas. I like the quinoa version because it has a heartier taste and (for those of you who are gluten conscious) it is to make it an easy lunch option with an added serving of protein, I will often add white albacore tuna or slices of grilled chicken to it. You could absolutely use tofu, grilled steak, or shrimp as an add onas well! The best part is, including the cooking time, it takes about 15 minutes to prep!


Greek Quinoa Saladsam_2734

Photo: Recipe Hub



*recipe is for 4-6 servings; double all ingredients if using 2 cups quinoa

  • 1 cup quinoa (cooked per directions)
  • 1 container cherry tomatoes (or 1 large tomato diced)
  • 1/3 cup sliced Kalamata olives
  • 1 cucumber (peeled and diced)
  • ½ to 2/3 cup feta cheese
  • 2 handfuls (approx. 2/3 cup) fresh torn or chopped basil
  • Approximately 2-3 tbsp. extra virgin olive oil
  • 2-3 tbsp. lemon juice
  • 1-2 tsp salt (or to taste)

** Optional add-ins: grilled chicken, albacore tuna, grilled shrimp, sirloin steak, tofu



This salad is most delicious when served chilled. Enjoy!




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