Best 13 Greek Quinoa Recipes

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Prepare to indulge in the delectable realm of Greek cuisine with our comprehensive guide to crafting the perfect Greek quinoa dish. Embark on a culinary journey to explore the vibrant flavors and textures of this ancient grain, infused with the aromatic herbs and zesty ingredients of Greece. Discover the secrets to creating an authentic Greek quinoa experience, unlocking a world of taste and nourishment that will tantalize your palate and transport you to the sun-kissed shores of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

BEST GREEK QUINOA SALAD



Best Greek Quinoa Salad image

This is my absolute favorite quinoa recipe! It's so flavorful and always a big hit with my family and friends. Trust me, you'll want to eat every single bite!

Provided by Allison.Kaye

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h40m

Yield 10

Number Of Ingredients 12

3 ½ cups chicken broth
2 cups quinoa
1 cup halved grape tomatoes
¾ cup chopped fresh parsley
½ cup sliced pitted kalamata olives
½ cup minced red onion
4 ounces chopped feta cheese, or more to taste
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
1 lemon, halved
salt and ground black pepper to taste

Steps:

  • Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
  • Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 25.8 g, Cholesterol 12.2 mg, Fat 10.6 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 2.7 g, Sodium 665.7 mg, Sugar 1.3 g

GREEK QUINOA SALAD



Greek Quinoa Salad image

Provided by Bobby Flay

Time 1h25m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
1 clove garlic, smashed and finely chopped to a paste
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup quinoa
Kosher salt and pepper
Kosher salt and pepper
2 cups red and yellow grape tomatoes, halved
1 cup pitted kalamata olives
2 green onions (green and pale green part), thinly sliced
2 pickled cherry peppers, diced
1 small red onion, halved and thinly sliced
1/2 English cucumber, cut into small dice
Feta, for sprinkling

Steps:

  • Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
  • Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
  • Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
  • Just before serving, transfer to a platter and sprinkle feta on top.

QUINOA GREEK SALAD



Quinoa Greek Salad image

Make and share this Quinoa Greek Salad recipe from Food.com.

Provided by Fluffy

Categories     Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups chicken stock
1 cup quinoa
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup cucumber, diced
1/4 cup green onion, diced
1/4 cup black olives
1/4 cup red onion, diced
3 ounces reduced-fat feta cheese
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon basil
1/2 teaspoon oregano
pepper

Steps:

  • In a saucepan, bring stock to a boil.
  • Stir in quinoa.
  • Reduce heat to med low and cover.
  • Cook 15 minutes, until liquid is absorbed.
  • Transfer to a large bowl and cool.
  • Stir veggies and cheese into cooled quinoa.
  • Whisk together dressing ingredients.
  • Pour over quinoa mixture and toss.

GREEK CHICKEN QUINOA BOWL



Greek Chicken Quinoa Bowl image

A fresh twist on Mediterranean cuisine.

Provided by MommaBean3

Categories     World Cuisine Recipes     European     Greek

Time 2h50m

Yield 6

Number Of Ingredients 23

3 (5.3 ounce) containers Greek yogurt
1 tablespoon dried oregano
½ lemon, juiced
½ teaspoon ground black pepper
½ teaspoon granulated garlic
2 pounds chicken breasts
2 cups chicken broth
1 cup quinoa
2 cloves garlic, minced
3 small cucumbers, quartered and chopped
2 roasted red peppers, drained and sliced
1 pint grape tomatoes, halved
1 ¼ cups Kalamata olives, sliced
1 (15 ounce) can chickpeas, drained and rinsed
½ cup diced red onion
1 ¼ cups olive oil
¼ cup red wine vinegar
1 (4 ounce) package crumbled feta cheese
1 lemon, juiced
1 teaspoon ground black pepper
2 teaspoons dried oregano
½ teaspoon dried dill weed
¼ teaspoon granulated garlic

Steps:

  • Mix Greek yogurt, oregano, lemon juice, black pepper, and granulated garlic together in a large bowl. Add chicken and coat with yogurt mixture. Cover and refrigerate; let marinate 1 1/2 hours.
  • Combine chicken broth, quinoa, and garlic in a small saucepan and bring to a boil. Cover and reduce heat to low. Simmer until quinoa is tender and water is absorbed, about 20 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Let peppers cool for a few minutes before slicing and placing in a bowl.
  • Place tomatoes, chickpeas, olives, and onion each into a separate bowl.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine olive oil, vinegar, feta cheese, lemon juice, black pepper, oregano, dill, and granulated garlic in a bowl. Whisk dressing, making sure to break up feta cheese.
  • Grill chicken until no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and let rest about 10 minutes.
  • Assemble 6 bowls by spooning quinoa into the bottom. Add cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the perimeter of the bowl. Add chicken.
  • Whisk dressing really well and spoon equally over bowls.

Nutrition Facts : Calories 1000.5 calories, Carbohydrate 46 g, Cholesterol 120.9 mg, Fat 70.2 g, Fiber 6.4 g, Protein 47.3 g, SaturatedFat 14.9 g, Sodium 1436.4 mg, Sugar 6.9 g

GREEK-STYLE STUFFED BELL PEPPERS WITH QUINOA



Greek-Style Stuffed Bell Peppers With Quinoa image

This a Greek take on the classic beef stuffed pepper. Lemon, cinnamon, fennel and oregano spice up traditional ground beef and onions, while healthy quinoa adds extra fiber. There seem to be a lot of steps, but this one goes together in about 20 minutes. It works great if you have pre-browned ground beef in your freezer.

Provided by ElleFirebrand

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2 bell peppers, color of your choice
1/2 lb ground beef
1/2 medium white onion
2 garlic cloves
1 teaspoon olive oil
1/2 cup quinoa, cooked according to package directions
2 tablespoons lemon juice
1 tablespoon lemon zest
1 (8 ounce) can tomato sauce
1 pinch cinnamon
1 pinch fennel seed
salt & pepper
1 1/2 teaspoons oregano
2 tablespoons feta cheese
2 tablespoons cheddar cheese

Steps:

  • Preheat oven to 375 degrees F.
  • Set a pot of water to boil. Remove tops from peppers and cut in half length-wise. Seed and devein peppers. Reserve pepper tops. Once water has boiled, add peppers and cook for 7-8 minutes. Drain water and run cold water over peppers.
  • Finely dice pepper tops.
  • In a medium skillet, heat olive oil. Saute onion and garlic over medium-high heat until soft, about 5 minutes. Add ground beef and cook until browned.
  • Cook quinoa according to package directions.
  • Into ground beef, stir lemon juice and zest, tomato sauce, cooked quinoa and spices.
  • Cook until slightly thickened, about 5 minutes.
  • Stuff peppers with ground beef mixture. Top with cheese. Place peppers in a greased baking pan and cover with aluminum foil.
  • Bake in a 375 degrees F oven for 15 minutes. Uncover and bake and additional 15 minutes.

GREEK-STYLE QUINOA BURGERS



Greek-Style Quinoa Burgers image

For the right consistency and an extra dash of tang, use a thick Greek yogurt for the cucumber sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Quinoa Recipes

Time 35m

Number Of Ingredients 14

1/2 cup rinsed quinoa
1 medium carrot, cut in large chunks
6 scallions, thinly sliced
15 ounces great northern beans, drained and rinsed
1/4 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
Coarse salt
Ground pepper
2 tablespoons olive oil
1/2 cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
4 pitas (each 6 inches)
1/2 English cucumber, thinly sliced diagonally

Steps:

  • In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
  • In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
  • Form mixture into four 3/4-inch-thick patties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
  • Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

Nutrition Facts : Calories 493 g, Fat 14 g, Fiber 13 g, Protein 20 g

GREEK QUINOA SALAD



Greek Quinoa Salad image

This take on a Greek salad gives quinoa a new burst of flavor and is packed with protein! Serve at room temperature or chilled.

Provided by Julie

Categories     Salad     Grains     Quinoa Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 14

½ cup pine nuts
2 cups water
1 cup quinoa
2 cups chopped fresh spinach
1 (15 ounce) can kidney beans, rinsed and drained
1 cup halved grape tomatoes
½ cup halved Kalamata olives
½ cup crumbled feta cheese
¼ cup minced red onion
¼ cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
½ teaspoon dried oregano
salt and ground black pepper to taste

Steps:

  • Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes; fluff with a fork and cool to room temperature.
  • Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl.
  • Whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; drizzle over quinoa mixture and toss to coat.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 35.1 g, Cholesterol 11.1 mg, Fat 22.5 g, Fiber 7.6 g, Protein 13 g, SaturatedFat 4.6 g, Sodium 488.5 mg, Sugar 1.3 g

CHARRED ROMAINE GREEK SALAD WITH QUINOA-CRUSTED FETA



Charred Romaine Greek Salad With Quinoa-Crusted Feta image

Provided by María Del Mar Sacasa

Categories     Salad     Low Fat     Vegetarian     Kid-Friendly     Low Cal     Wheat/Gluten-Free     Dinner     Lunch     Salad Dressing     Healthy     Low Cholesterol     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 to 6 servings, Vinaigrette yields 1 cup

Number Of Ingredients 23

For the vinaigrette:
1/2 cup (2 ounces /60 grams) Kalamata olives, finely chopped
1/2 cup parsley, dill, and mint, chopped
1/4 cup red onion, finely chopped
1/4 cup (2 ounces/60 milliliters) red wine vinegar
6 tablespoons (3 ounces/90 milliliters) extra-virgin olive oil
For the feta:
1/4 cup (1 ounce/30 grams) quinoa flour
1 large egg white
1 cup (6 ounces/180 grams) Basic Quinoa or Pilaf-Style Quinoa
1 teaspoon dried oregano
1 teaspoon red pepper flakes
8 ounces/225 grams feta cheese, drained and cut into 3/4-inch/2-centimeter slices
Vegetable oil for frying
For the salad:
4 heads romaine lettuce, washed and dried
Salt and freshly ground black pepper
Extra-virgin olive oil
2 cups (12 ounces/360 grams) Skillet-Toasted Quinoa or Pilaf-Style Quinoa, warmed
1 1/4 cups Sweet and Tangy Roasted Tomatoes
1 English cucumber, scrubbed, ends trimmed, and cut into 1/2-inch/1.25-centimeter half moons
Pepperoncini
Lemon wedges

Steps:

  • For the vinaigrette:
  • 1. In a medium bowl, stir together the olives, herbs, onion, vinegar, and oil. Set aside.
  • For the feta:
  • 2. Spread the quinoa flour out on a large plate. Beat the egg white in a small bowl. Combine the quinoa with the oregano and red pepper flakes and spread it out on a second large plate. Coat each slice of feta with quinoa flour, dip it in the egg white, and then coat it in the quinoa mixture, pressing down to adhere. Add enough oil to a large skillet to reach 1/2 inch/1.25 centimeters up the sides of the skillet. Heat the oil over medium-high heat until shimmering. Cook the feta until the quinoa is crisp and the cheese looks melted, about 2 minutes per side. With tongs or a spatula, carefully transfer the feta onto a cutting board. Cut each slice crosswise into roughly 1 inch/2.5-centimeter pieces.
  • For the salad:
  • 3. Adjust an oven rack to the uppermost position and set the broiler to high (don't adjust the rack if you have a broiler drawer). Remove and discard any of the lettuce's outermost leaves that are damaged. Cut each head in half lengthwise. Line 2 rimmed baking sheets with foil. Arrange the lettuce halves, cut side up, on the baking sheets. Season them with salt and pepper and drizzle them with olive oil. Turn them cut side down.
  • 4. Broil one of the baking sheets of lettuce until it begins to char, 1 to 3 minutes. Remove it from the oven, turn the lettuce halves cut side up, and broil until charred, 1 to 3 minutes longer. Set the baking sheet on a cooling rack and repeat with the second tray.
  • 5. Divide the lettuce among 8 plates. Top each lettuce half with a 1/4 cup of quinoa, roasted tomatoes, and cucumber slices. Stir the vinaigrette to recombine it and spoon some over each salad. Top with the feta and serve with pepperoncini and lemon wedges.

GREEK-INSPIRED QUINOA SALAD



Greek-Inspired Quinoa Salad image

Packed with flavorful power foods, this salad is as delicious as it is healthy and good for you. Served cold, it's perfect for picnics and outdoor gatherings. -Julie Stockel, Farmington Hills, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 10

2 cups water
1 cup quinoa, rinsed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) crumbled feta cheese
1 cup grape tomatoes
3/4 cup canned black beans, rinsed and drained
1/2 cup chopped seeded peeled cucumber
1/2 cup sliced pepperoncini
1/2 cup Greek olives, pitted and halved
3/4 cup reduced-fat Greek or Italian salad dressing, divided

Steps:

  • In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat., In a large bowl, combine the quinoa, spinach, cheese, tomatoes, beans, cucumber, pepperoncini and olives. Pour 1/2 cup dressing over quinoa mixture and toss to coat. Cover and refrigerate for at least 1 hour., Just before serving, drizzle remaining dressing over salad; toss to coat.

Nutrition Facts : Calories 184 calories, Fat 8g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 472mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

GREEK QUINOA



Greek Quinoa image

Great to bring as a side dish to a BBQ or as lunch for the week. Easy to make in advance.

Provided by Lindsay

Categories     Salad     Grains     Quinoa Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

2 cups water
1 cup quinoa, rinsed
½ cup olive oil
⅓ cup sliced Kalamata olives
⅓ cup crumbled feta cheese
⅓ cup halved cherry tomatoes
2 tablespoons shredded fresh basil leaves

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large serving bowl and let cool completely.
  • Drizzle olive oil over cooled quinoa and stir. Fold olives, feta cheese, tomatoes, and basil through the quinoa.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 29.9 g, Cholesterol 18.7 mg, Fat 37.1 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 7.5 g, Sodium 425.4 mg, Sugar 0.9 g

QUINOA GREEK-INSPIRED SALAD



Quinoa Greek-Inspired Salad image

I love pesto, and quinoa is so good for you. So why not mix them and all the amazingness! Bacon is not necessary; chicken would work, or you could go with no meat at all. Serve hot or cold.

Provided by Jasmine Sohrakoff

Categories     Salad     Grains     Quinoa Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 6

1 cup chicken broth
½ cup quinoa
2 tablespoons pesto
1 roma tomatoes, diced
2 ounces crumbled feta cheese
4 slices cooked bacon, crumbled

Steps:

  • Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and fluff with a fork.
  • Stir pesto, tomatoes, feta cheese, and bacon into the quinoa.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 15.7 g, Cholesterol 26.3 mg, Fat 11.8 g, Fiber 1.9 g, Protein 10.1 g, SaturatedFat 4.5 g, Sodium 667.4 mg, Sugar 1.2 g

GREEK QUINOA SALAD WITH AVOCADOS!



Greek Quinoa Salad With Avocados! image

This salad is a personal favorite, it is light, healthy, refreshing and quick - perfect for a summer day! Start the quinoa first then chop all your veggies and make the dressing; you'll be done in 15 minutes with a gluten-free, high protein and nutritious meal. Pair it with steak and chilled white wine. BON APPETITE!

Provided by Sweet Tortellini

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup water or 1 cup chicken broth
1/2 cup uncooked quinoa
1/3 cup crumbled feta cheese
2 medium tomatoes, seeded and finely chopped
2 avocados, pitted, peeled, and chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt

Steps:

  • Bring quinoa and water OR chicken broth to a boil in a small saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed.
  • In a medium bowl, stir together quinoa, tomatoes, spinach, and onion.
  • In a small bowl, whisk together lemon juice, oil, and salt. Mix with quinoa.
  • Place quinoa on plates and sprinkle with feta and avocado.
  • Enjoy!

GREEK QUINOA



Greek Quinoa image

Chopped Kalamata olives, cucumber and feta cheese add the taste of the Greek islands to quinoa for this delicious vegetarian side dish.

Provided by Sarah Caron

Categories     Lunch

Time 1h

Yield 4

Number Of Ingredients 11

1 cup uncooked quinoa, rinsed, well drained
2 cups water
1 cucumber, peeled, very thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cup thinly sliced red onion
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped pitted kalamata olives
Juice of 1 lemon
1/4 cup extra-virgin olive oil
2 cloves garlic, finely chopped
Salt and pepper to taste

Steps:

  • In 2-quart saucepan, heat quinoa and water to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until all water is absorbed.
  • In large bowl, toss cooked quinoa, cucumber, bell pepper, onion, cheese and olives.
  • In small bowl, mix dressing ingredients with whisk. Pour over salad and toss well. Cover; refrigerate at least 30 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

Tips:

  • Rinse the quinoa thoroughly before cooking. This will remove the bitter coating and help the quinoa cook evenly.
  • Use a ratio of 1 cup quinoa to 2 cups water or broth. This will result in light and fluffy quinoa.
  • Cook the quinoa over medium heat. Bring the quinoa and water or broth to a boil, then reduce the heat to medium and simmer for 15 minutes, or until the quinoa is cooked through and all the liquid has been absorbed.
  • Fluff the quinoa with a fork before serving. This will help to separate the grains and make the quinoa light and airy.
  • Season the quinoa to taste. You can add salt, pepper, herbs, and spices to taste.

Conclusion:

Greek quinoa is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a healthy option that is packed with protein, fiber, and nutrients. With so many different ways to prepare it, there is sure to be a Greek quinoa recipe that everyone will enjoy.

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