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By Doreen Colondres

All we need this summer is a delicious, fun and refreshing salad. If you like Greek Salad, this is gonna become your favorite version. Cut all the ingredients in small pieces, like making a pico de gallo, combine with the quinoa and serve. Leftovers are gonna taste even better! You can always add a small portion of protein on top or make it without the quinoa. You have plenty of options to enjoy it! Try it!

What you need:

  • 1/2 cup of heirloom or Tri-color quinoa, rinsed for 30 seconds in a fine-mesh colander
  • 2 medium tomatoes (heirloom of pear style even better)
  • 1 cucumber, small diced
  • 1 green bell pepper, small diced
  • 1/2 medium red onion, small diced
  • 8-10 Kalamata olives, small diced
  • 2 tbsp Italian parsley (or more to taste)
  • 1 tbsp dry oregano
  • 3 tbsp extra virgen olive oil
  • Juice of 1lemon
  • Splash of red wine vinegar (about 1 tbsp)
  • 2 oz. Feta or queso fresco crumbled (just for garnish)
  • 1 clove of garlic, minced (optional)

What you have to do:

  1. Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all the water, about 13-14 min. Heirloom and Tri-color quinoa usually takes 2-3 more minutes than regular pearl quinoa. Once cooked, remove it from heat and let it rest on a plate for 5 minutes. This will help you not to overcook it.
  2. While the quinoa is cooking, chop and combine the rest of the ingredients.
  3. Combine all the ingredients gently, add the oil, lemon juice, vinegar, pinch of salt, pepper, toss and serve or refrigerate.

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