Easy Quinoa Salad

I stumbled on this fabulous recipe and prepared it for a Memorial Day cookout.  It was a hit with both the adults and the children.

I followed the recipe, but doubled it for the party.  I was thrilled to have leftovers of this savory salad.  Instead of just serving our leftovers as a side dish with our next meal, I turned it into our main entree.  I simply filled whole wheat tortillas with the quinoa salad to create a Quinoa Salad Wrap.  Easy. Healthy. Yummy.

Recipe is courtesy of Taste of Home.


Greek Quinoa Salad
  • 2 cups of water
  • 1 cup of quinoa, rinsed
  • 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
  • 6 oz crumbled feta cheese
  • 1 cup grape tomatoes
  • ¾ cup canned black beans, rinsed and drained
  • ½ cup chopped, seeded, and peeled cucumber
  • ½ cup sliced pepperoncini
  • ½ cup Greek olives, pitted and halved
  • ¾ cup of reduced fat Italian or Greek salad dressing, divided
  1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat.
  2. In a large bowl, combine the quinoa, spinach, cheese, tomatoes, beans, cucumber, pepperoncini and olives.
  3. Pour ½ cup dressing over quinoa mixture and toss to coat. Cover and refrigerate for at least 1 hour.
  4. Just before serving, drizzle remaining dressing over salad; toss to coat. Yield: 10 servings.


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