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Greek Quinoa Salad

By Robin Plotkin, RD LD


This ancient grain pairs wonderfully with fresh vegetables and a refreshing lemon dressing. Quinoa is packed with protein and fiber perfect for any meal.



1 cup quinoa, cooked
1 cup spinach, chopped
½ cup feta cheese, reduced fat, crumbled
½ cup cherry tomatoes, cut length ways
½ cup red onion, chopped
¼ cup olive oil
¼ cup        lemon juice
1 Tbsp. lemon zest
¼ cup basil, chopped
1 Tbsp. fresh cracked pepper


Method of Preparation

1. Cook quinoa according to package directions. Rinse in cold water and drain.

2. Combine spinach, feta, onion, cherry tomatoes in large bowl.

3. Combine olive oil, basil, lemon juice and zest and fresh cracked pepper in small bowl. Whisk together for 1 minute until all ingredients are well incorporated.

4. Combine quinoa, spinach mixture and olive oil mixture together in large bowl. Mix together until well combined.

5. Refrigerate for 1 hour. Serve and Enjoy.


Yield and Servings

Yield: 8 servings
Serving Size: 1/2 cup portion


Nutritional Analysis

Calories 92, Protein 3.4 g, Carbohydrates 7.8 g, Total fat 5.7 g, Cholesterol 3.7 mg, Sodium 100 mg, Sugars .8 g, Fiber 1.5 g