January 2013 -- Recipe of the Month

Greek-Inspired Quinoa Salad Recipe

Greek-Inspired Quinoa Salad Recipe

Greek-Inspired Quinoa Salad Recipe photo by Taste of Home

Greek-Inspired Quinoa Salad Recipe

  • Prep: 30 min. + chilling
  • Yield: 10 Servings


  • 2 cupswater
  • 1 cupquinoa, rinsed
  • 1 package(10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups(6 ounces) crumbled feta cheese
  • 1 cupgrape tomatoes
  • 3/4 cupcanned black beans, rinsed and drained
  • 1/2 cupchopped seeded peeled cucumber
  • 1/2 cupsliced pepperoncini
  • 1/2 cupGreek olives, pitted and halved
  • 3/4 cup reduced-fat GreekorItalian salad dressing,divided


  • 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.
  • In a large bowl, combine the quinoa, spinach, cheese, tomatoes, beans, cucumber, pepperoncini and olives. Pour 1/2 cup dressing over quinoa mixture and toss to coat. Cover and refrigerate for at least 1 hour.
  • Just before serving, drizzle remaining dressing over salad; toss to coat. Yield: 10 servings.

Editor's Note:Look for quinoa in the cereal, rice or organic food aisle.

Nutritional Facts3/4 cup equals184calories, 8 g fat (2 g saturated fat), 9 mg cholesterol, 472 mg sodium, 19 g carbohydrate, 4 g fiber, 7 g protein.Diabetic Exchanges:1-1/2 fat, 1 starch, 1 lean meat.

Originally published as Greek-Inspired Quinoa Salad inHealthy CookingApril/May 2009, p35