Clean Eating Greek Quinoa Salad

Clean Eating Greek Quinoa Salad

  • YIELD: 4 Servings
  • PREP:
  • COOK:

This Clean Eating Greek Quinoa Salad can be ready in 20 minutes. It is vegetarian, gluten free and a great source of protein. Perfect for enjoying as a main meal or as a side to some chicken or fish.


  • 180 grams Quinoa rinsed
  • 500 ml Stock I used 500ml water and 2 teaspoons of bouillon stock powder
  • 1/2 Cucumber diced
  • 1/2 small Red Onion diced
  • 200 grams Cherry Tomatoes halved
  • 80 grams Black Olives halved or whole
  • 100 grams Feta Cheese diced
  • 1/2 Tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Dried Oregano


  1. Place the rinsed quinoa into a saucepan with the stock and bring to the boil.
  2. Once bubbling, turn the heat to low and cover with the lid. Simmer for 12-15 minutes until the liquid has been absorbed.
  3. Once the quinoa is cooked, allow it to cool to room temperature. (I usually turn it out onto a plate for it to cool down faster).
  4. Once cooled, place the quinoa into a large bowl and add the diced vegetables.
  5. In a seperate bowl or jug combine the extra virgin olive oil and the oregano and then stir through the quinoa.
  6. Top the quinoa and the vegetables with the feta cheese and serve.
  7. Leftovers will keep fresh in your fridge in an airtight container for 2 days.