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Greek Infused Quinoa Salad
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Greek Infused Quinoa Salad

Author: Samantha Ferraro


  • 1 c chicken or vegetable stock low sodium
  • 1/2 c quinoa
  • 1/2 onion chopped
  • 1-2 garlic cloves chopped
  • Few sprigs of fresh oregano
  • 1/4-1/2 c black olives pitted and chopped or left whole
  • 4 oz fresh feta cheese cut into cubes
  • 1 can of artichoke hearts cut in half
  • 1/2-1 c cherry tomatoes halved
  • Zest and Juice of 1 lemon
  • Few leaves of fresh mint
  • Drizzle of olive oil
  • Salt and pepper to taste


  • In a small sauce pan, sauté the onions until translucent. Add the garlic and
  • oregano and cook for another minute.
  • Add the quinoa and toast it for a few minutes.
  • Add the broth, season with salt and pepper and stir once. Cover with a lid and bring to a boil Then reduce the heat to s simmer and cook for about 40 minutes until all liquid has evaporated and quinoa is tender.
  • Fluff quinoa with a fork and let cool in the fridge for about 30-40 minutes.
  • Add other ingredients; olives, artichoke hearts, tomato, lemon zest and juice and drizzle with olive oil. Mix well.
  • Top with fresh mint and cubed feta. Add the feta towards the end so you don't risk breaking it up while you mix it.