Rose Reisman's Quinoa Greek Salad

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Skill Level
Preparation Time 15 minutes Total Time 15 minutes
Servings 6 Cost Per Serving $1.85
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Quinoa Greek Salad
2 cups Vegetable Stock
1 cupQuinoa
1/2 cupRed Bell Pepper, diced
1/2 cupGreen Bell Pepper, diced
1/2 cupEnglish Cucumber (skin on), diced
1/4 cupBlack Olives, sliced
1/4 cupRed Onion, diced
1/4 cuplight Feta Cheese, crumbled
Greek Salad Dressing
1 1/2 tspFreshly Squeezed Lemon Juice
2 tbspOlive Oil
1 tspGarlic, minced
1 tspDried Basil
1/2 tspDried Oregano
1/3 cupFresh Basil or Parsley, chopped
To tasteFreshly Ground Black Pepper


  1. ​Bring the stock to a boil in a saucepan. Stir in the quinoa. Reduce the heat to medium-low, cover and cook until the quinoa is tender and the liquid has been absorbed, about 15 minutes. Transfer to a large serving bowl and set aside to cool.
  2. Add the red and green pepper, cucumber, green onion, olives, red onion and feta cheese to the cooled quinoa.
  3. Whisk the lemon zest and juice, oil, garlic, dried basil, oregano and pepper in a small bowl. Pour the dressing over the quinoa mixture and toss to coat well. Garnish with fresh basil.


  • ​Quinoa contains all of the 9 essential amino acids our body needs to make a complete protein. Protein has many important functions in the body, such as building and repairing muscle, acting as antibodies that fight off bacteria and viruses, and transporting other nutrients around the body. One serving of this salad provides enough protein to count as 1 serving of meat and alternatives from Canada’s Food Guide.
  • Quinoa is rich in minerals such as iron and magnesium. One cup of cooked quinoa provides 2.76 mg of iron and 118 mg of magnesium, about 20% of your daily requirements for each mineral. Iron is essential for preventing anemia as it plays an important role in red blood cell formation. Studies suggest that magnesium may help to reduce blood pressure. Magnesium may also help prevent migraines by improving oxygen delivery to the cell.
  • Bell peppers are an excellent source of vitamin C, with 1 cup providing 200% of your daily needs. Vitamin C can be damaged by heat, so eating bell peppers raw helps you to get the most of this nutrient. Vitamin C helps to maximize the absorption of iron from plant foods, so the bell peppers will help your body absorb more iron from the quinoa.