Greek Quinoa

Awesome recipe overall but I did make some minor improvements using others’ suggestions. I use a packet of powdered chicken bouillon while cooking the quinoa. I used mixed red and white quinoa for varied texture. I whisked together 2 tbsp olive oil with 1 Tbsp lemon juice and 1 tbsp white wine vinegar and salt & pepper before adding the remaining ingredients and tossing to coat. Definitely did not need 1/2 cup of oil! Amazing flavors when combined & very satisfying.

This is a great recipe! I made a couple changes. I added diced cucumber. Also, I only used .25 cup evoo and added fresh squeezed lemon juice. So good!!!

Delicious and easy to make on the fly. I cooked the quinoa and saved it in a container, as I did with the sliced tomatoes and olives, the feta, etc. That way I can put a bowl together everyday, anytime I get hungry. I also added a lemon salad dressing I found, delicious!

Very good! Everyone enjoyed it!

This was so good, the only change I made was to reduce the olive oil to 1/4 cup. The flavors blended together so great!

I used the suggestions of others who made this salad with adding the zest and juice of one lemon and decreasing the amount of olive oil. I made these changes while doubling the recipe. It was delicious and I’ll definitely make it again.

I forgot the basil and still couldn’t get enough! My daughter and husband don’t like olives so they didn’t like this. My husband said he could taste the juice of them after picking them out. More for me!

As someone else said, the recipe as is, is very bland. I ended up adding extra olives, salt, garlic, salt, and lemon juice to taste. Also the olive oil could be halved. I will make it again though!

I made this with half a pound of sausage and took out the olives (since my husband likes meat and I don’t like olives) and it was delicious!??

Nothing special but not a huge lover of quinoa anyway.

I made as written, but took others advice and cut down on I olive oil. I still found it lacking in brightness, so added about a teaspoon of lemon zest and probably about 3 tablespoons of lemon juice, as well. I also took the liberty of adding about 1 tablespoon of oregano. Delicious and healthy!

I too added cucumber and extra Greek olives. I used green onions because I didn’t have red onion. I used my homemade vegetarian broth and served it for vegetarian Greek dinner for 6 and had plenty left to take to a Kentucky Derby potluck the next day and people raved. I’ll be making it often this summer!

Tasted it then did decide to add lemon as suggested my husband really liked it I thought it was just ok. Will probably make it again went well with curried turkey meat balls,(from this site) hummus and naan bread.

Added cucumber

Excellent recipe! I think a very important key here is to let your quinoa completely cool and make sure it isn’t wet. I also did not refrigerate the quinoa after it cooled. I did add the juice of one lemon and reduced the oil to about 1/3 of a cup like others suggested. After I mixed it all together and the oil was soaked up and all the ingredients married together, I refrigerated it. I will definitely make this again.

This is a pretty and delicious dish. I have brought it to many different summer BBQ’s and lunches to rave reviews. So many different flavors together that really work. Definitely try it. YOu wont be disappointed!

Very good. I also cut the oil out to a little less than 1/3 cup. I added chickpeas and 3 tbsp of lemon juice. It’s amazing !

So yummy! One of my go to favs in summer.

I added some cucumber- it was fantastic!!!!!

I love the flavors of Greek food and this is a option to add protein. Good!

I make this on a semi-weekly basis and absolutely love it! I used regular tomatoes and just chopped them (not a fan of cherry tomato). It’s incredibly easy to make and goes fantastic with Triscuit crackers or on fresh spinach rolled in a flour tortilla wrap. Yum!