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Loaded Greek Quinoa Salad

Prep Time 15 minutes
Cook Time 22 minutes
Servings 8
Author Planted and Picked


  • 1 cup quinoa
  • 1 3/4 cup water
  • 2 tbsp cold pressed olive oil
  • 1 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 large garlic clove, crushed
  • 1 tsp dried oregano
  • 1/4 tsp sea salt
  • 1/2 tsp Dijon mustard
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup cucumber, cubed
  • 1/4 cup red onion, diced
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup sundried tomatoes, sliced
  • 2 tbsp dried cranberries
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups chickpeas (small can, 15oz)


  • Quinoa: Rinse and drain quinoa. Place in a pot with the water. Bring to a boil, lower to very low simmer. Cover and cook 12 minutes. Remove from heat and let stand covered while preparing the rest of the salad (at least 10 minutes)
  • Dressing: Mix olive oil, lemon juice, vinegar, garlic, oregano, salt and mustard in bottom of a large bowl.
  • Drain and rinse chickpeas.
  • Chop tomatoes, cucumber, red onions, olives and sundried tomatoes and add to bowl. Add dried cranberries, chickpeas and parsley.
  • When the quinoa is ready, add to bowl and toss all ingredients together. Place in fridge for at least one hour.
  • This makes a complete meal or a smaller side dish. Great for pot lucks and summer BBQ's!