My friend, Beth, brought this to our house when I was recuperating from surgery because she knew I was trying to eat super healthy. She is one of my favorite people and one of my favorite cooks. Scott and I always look for her dishes at church potlucks. I loved this dish. I had never eaten quinoa before but after Beth brought this over, I was hooked!  I have tweaked it a bit and have found the combination that suits my family.  

I have made this about once a week for the past month so instead of searching the internet each time for the recipe, I wanted to put it here where I could easily find it. 

I start with as many fresh, organic ingredients that I can find. I refer to the Dirty Dozen and the Clean Fifteen lists from the Environmental Working Group to help me determine what fruits and vegetables need to be organic (like cucumbers, strawberries, tomatoes, peppers, and peaches) and which ones are unaffected by chemicals and pesticides (like melons, corn, and cabbage). They test foods every year and update their list annually. I have their link on my phone home screen so I can find it quickly when I’m shopping. 

I have never liked olives or cucumbers but love this salad where they play a substantial role. I received cucumbers in one of my Foodshed Farms shares and knew I had to make this recipe with them. 

Quinoa is a grain from South America. It is a complete protein, contains all 9 amino acids, is full of fiber, and high in minerals like iron and magnesium. The Food and Agriculture Organization of the United Nations (FAO) declared 2013 to be the International Year of Quinoa. So I’m a little behind but… Here goes!

Greek Quinoa Salad

1 cup of quinoa (pronounced keen’ wah by some) ~ it’s usually close to the rice in the grocery store ~ be sure to rinse the quinoa well before you boil it or it will have a bitter taste

1 1/2 cup of vegetable broth

Cook quinoa according to directions but use the broth instead of water for boiling.  You can cook it like rice. 

1 small cucumber, diced

8 oz. of grape tomatoes, halved

1/2 of a large, red bell pepper, diced

1 loose cup of fresh parsley

1/2 of large red onion, diced

4 oz. can of chopped black olives

4 oz. feta cheese, crumbled 

Mix together. 


In separate bowl combine

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1/2 teaspoon dried oregano

1 teaspoon dried dill

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon honey

1 teaspoon fresh squeezed lemon juice

Pour this dressing over the chopped vegetables. Refrigerate and serve chilled with chips or pita bread. 


This is even better the next day. 

I hope you have a great day!

Amy