25 Reviews of Quinoa Greek Salad

From: flower7

On Apr 30, 2005

Mmmm yummy! I made this to take to a small cookout and everyone really liked it. I even got a request for the recipe. The only problem I had was that the quinoa didn't absorb all of the chicken stock, even though it was done cooking. But I just drained the extra off and it was fine. I used slightly more feta (had a 4 oz pkg) and an orange bell pepper instead of the red & green. Also had to add just a touch of salt, but otherwise it was perfect. Thanks Fluffy!

From: Sweet Baboo

On Jul 14, 2007

This was my first time cooking quinoa, and now I am enthusiastic about working my way through all the others on the site. I toasted the rinsed quinoa before cooking it in the microwave with the chicken stock, and it cooked perfectly into dry, fluffy, individual grains. The salad was delicious, and well suited to a make-ahead meal.

From: cookiebaker

On May 30, 2007

Great flavors! next time I will reduce chicken stock to 1-3/4 cups because I prefer the salad a little drier and I will add a pinch of salt. Also I used fresh basil and oregano.

From: PatriotsGirl

On Apr 23, 2007

This was so good! I recently bought quinoa for the first time after hearing a lot about it. I am a pasta and rice salad lover so this recipe appealed to me immediately. It was simple to make and came out absolutely perfect! The flavors are wonderful, and the texture is divine. I couldn't stop eating it! Very light and healthy, I just adored it and look forward to taking some for lunch tomorrow! Thanks so much for posting such a wonderful and easy recipe!

From: ChandraSoleil

On Apr 9, 2008

Really good! - Great for gatherings where someone is vegetarian, just use vegetable stock or water instead of the chicken and add some cubed extra firm tofu! - I will use less liquid next time for a drier salad.

From: TattooedMamaof2

On Jul 4, 2009

Good recipe, though I did alter it. I used a whole(peeled) english cucumber, a pint of grape tomatoes(halved) and 1/2 a cup of calamata olives for the veggies. For those of you new to quinoa: It's very important to rinse the quinoa many times or until the water runs clear, otherwise it can taste bitter or even soapy. And for best results, I cook it for 20 minutes then let it sit for at least 5.

From: spatchcock

On Mar 30, 2006

This is TOTALLY our kind of food. We loved this. I served it with mahi-mahi. I decided to make it at the last minute, though, so instead of the bell peppers (we're not big fans and enver have them around) and instead of the green onions, I used a cup of blanched asparagus cut into 1-inch pieces and extra red onion. I also upped the amount of olives and added some diced raw zucchini. we LOVED it. Thanks for posting!

From: wife2abadge

On Aug 1, 2006

This was FANTASTIC! I made it for my vegetarian sister at a family potluck, but everyone else loved it too. Very tasty!!

From: Chef Pollo

On Jul 1, 2008

Perfect, wouldn't change a thing. Great quinoa salad for the repertoire. We liked cooking the grains in the chicken broth, we hadn't done that before, it was a nice change. Refreshing and perfect leftovers. This will be made again, for certain. Thanks!

From: Anne C

On Jul 15, 2008

Very refreshing! Looks as great as it tastes. Lots of color and crunch. Great addition to a summer picnic. A friend had something similar with mesquite salmon on top - yum!