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Greek Quinoa Salad



2 cups water

1 cup quinoa

1/2 tsp. salt


Cooked quinoa (above)

1 cup grape or cherry tomatoes, halved

1 large cucumber, chopped (peeled, if desired)

1/3 cup pitted kalamata olives, halved

1/2 small red onion, chopped

1/3 cup feta cheese or Kite Hill (brand) dairy-free almond cheese

Salt and freshly ground black pepper, to taste


1/4 cup olive oil

3 Tbsp. red wine vinegar

1 tsp. dried oregano


Using a strainer, rinse the quinoa under cold water. Add quinoa, water and salt to a medium saucepan and bring to a boil over medium heat. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature. In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion and feta cheese. To make the dressing, whisk together olive oil, red wine vinegar and oregano in a small bowl. Pour dressing over the salad and stir until mixed well. Season with salt and pepper, to taste.

Yield: Serves 6

Recipe from Two Peas & Their Pod:

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