Greek Quinoa Salad

So, it’s been hovering around 100F this week, and it’s honestly too hot for me to want any hot meals. Thankfully, there are options for refreshing, cold dishes that are still just as satisfying!

In this recipe, I roast both the mushrooms and cherry tomatoes. I love the intense flavor that comes from this step, and it takes the same amount of time as cooking the quinoa, so you can take care of both at once. That said, if you want to simplify the process, it’s completely fine to leave both of these ingredients raw.

Once you try this, it might just be your new favorite summer meal!

Greek Quinoa Salad


  • 1/2 cup olive oil
  • 3 TBSP red wine vinegar
  • 3 TBSP lemon juice
  • 1/2 tsp dried oregano
  • 1/2 tsp dried dill
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

1 TBSP butter

2 cups quinoa

4 cups vegetable or chicken broth

8 oz baby Bella mushrooms, sliced

8 oz cherry tomatoes

1 TBSP olive oil

1/2 tsp garlic salt

6 oz can sliced black olives, drained

6 oz feta cheese crumbles

1/2 cup fresh parsley, chopped

To make the dressing, combine the olive oil, red wine vinegar, lemon juice, oregano, dill, kosher salt, and black pepper in a small bottle, and seal the lid tightly. Shake well to blend; set aside.

Put a large saucepan on medium heat, and melt the butter in the pan. Add the quinoa, and stir and cook until fragrant. Pour in the broth, cover, and bring to a simmer. Let simmer for 20 minutes, then remove from the heat.

Preheat the oven to 400F, and line a baking sheet with parchment paper. Arrange the mushrooms and tomatoes in a flat layer on the pan, drizzle the olive oil over them, and sprinkle the garlic salt evenly over the top. Roast in the oven for about 20 minutes, until the mushrooms are browned and the tomatoes have begun to burst. Remove from the oven, and let cool slightly.

Combine the cooked quinoa with the mushrooms, tomatoes, olives, feta, and parsley. Pour the dressing into the mixture, and gently stir to evenly coat. Serve chilled. Keeps well in the refrigerator for up to 3 days.

Serves up to 4.


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