Greek Quinoa Salad

Quinoa (pronounced keen-wah) is a grain-like crop that has a long history originating in South America, all the way back to the Incas who believed the crop to be sacred. It cooks much like rice or couscous and has a similar texture and versatility. This recipe makes a great lunch salad or side salad.

Whole meal suggestion: serve with seared salmon fillets and fresh lemon to squeeze, paired with a Pinot Noir.


  • 3/4 cup uncooked quinoa, rinsed and drained
  • 1 1/2 cups water
  • 2 plum tomatoes, chopped
  • 1 cup shredded spinach
  • 1/3 cup red onion, finely chopped
  • 1/2 cup marinated & quartered artichoke hearts, drained
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • Salt/pepper
  • Crumbled feta cheese


In a small saucepan, combine quinoa and water. Bring to a boil and then reduce heat to a simmer. Simmer for 15 minutes or until liquid is absorbed. Place quinoa in a large salad bowl.

Prepare your vegetables; you can easily shred the spinach by placing several leaves on top of each other and slicing with a sharp knife. Add the artichokes and vegetables to the quinoa; stir to combine. In a small bowl, whisk together the lemon juice and olive oil and pour over the salad. Stir to combine and season with S/P. Sprinkle with feta cheese and serve.

Serves: 4

Recipe source: Adapted from a Publix recipe

Time: 30 minutes