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Quinoa Greek salad

A hearty make-ahead salad that’s ready for lunch.
Recipe provided by Dairy Farmers of Canada ©
Quinoa Greek salad in a clear bowl with a fork
4 servings / 50 min

Prep 20 min / Cook 30 min

Ingredients
  • 1 cup (250 mL) 1% milk
  • 1/2 cup (125 mL) water
  • 3/4 tsp (4 mL) dried oregano
  • 1/4 tsp (1 mL) pepper
  • 1 cup (250 mL) quinoa, rinsed
  • Grated zest of one lemon
  • 2 tbsp (25 mL) lemon juice
  • 2 tomatoes, chopped
  • 1 sweet pepper, (any colour), chopped
  • 1 English cucumber, chopped
  • 1/2 cup (125 mL) diced red onion
  • 1 cup (250 mL) drained, rinsed, canned red beans
  • 1 cup (250 mL) diced lower fat Canadian Feta cheese or 3/4 cup (175 mL) diced regular Canadian Feta cheese
Directions
  1. In a deep saucepan, combine milk, water, oregano and pepper. Bring to boil over medium heat. Stir in quinoa. Reduce heat to low, cover and simmer for 20 minutes. Let stand covered 5 minutes.
  2. Transfer to bowl. Stir in lemon zest with fork; let cool. Stir in remaining ingredients. Serve or refrigerate up to 1 day.
Nutritional info per serving (1 of 4)
  • Calories 368
  • Protein 22 g
  • Total Fat 10 g
    Saturated Fat 5 g
    Cholesterol 27 mg
  • Carbohydrates 50 g
    Fibre 8 g
    Sugars 9 g
    Added sugars 0 g
  • Sodium 536 mg
  • Potassium 821 mg