Greek Quinoa Salad and Homemade Balsamic Dressing Recipe

A Twist on the Classic Greek Salad

Admittedly, I'm not really a fan of quinoa, but it does add a lot of texture to this salad and pulls it together. Make sure to use really great feta, and feel free to add in some good quality olives if you want to continue with the Greek feel. I've made this in the kitchen with teenagers, and they loved it! 


1 cup quinoa
2 cups chicken broth
1 cup cherry tomatoes, sliced in half or 1 cup chopped, seeded, tomato
1 small cucumber, chopped
feta cheese, crumbled
1/2 small red onion, thinly sliced
2 tbsp minced fresh oregano
10 cups mixed greens

Balsamic Dressing Ingredients: 

4 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp minced fresh oregano
pinch sugar
1 clove garlic, minced
1/4 tsp pepper
pinch of salt

  In a medium saucepan, bring the chicken broth to a boil and add the quinoa. Give it a stir, put a lid on it, then turn the heat down to low and let it simmer for 15 minutes until all the liquid is absorbed. Allow to cool until room temperature.

  To make the dressing, just measure everything into a jam jar, put a lid on it, and give it a good shake. Set aside.

  Meanwhile, chop your tomatoes, cucumber, and onion, then toss them in a bowl with a little bit of your dressing. Toss with the cooled quinoa and some feta cheese.

  In a salad bowl, layer the greens, and then the quinoa mixture. Top with a little more feta and then sprinkle over some fresh oregano. Drizzle some of the dressing over that. How much dressing you like is up to you, we keep it pretty minimal and the feta adds so much flavor I don't think you need much.

Serves 6

Adapted from Kraft Foods

Looking for another delicious and healthy quinoa based recipe? Try this Quinoa Stuffed Eggplant recipe.

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom