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June 11, 2014

Heart Healthy Summer Recipes: Greek Quinoa Salad

Introducing a heart-healthy delight, the Greek Quinoa Salad! This refreshing dish combines protein-rich quinoa with a mix of vegetables and delicious ingredients, making it the perfect summer meal or side.



1/2 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

1/2 cup halved Kalamata olives

1/2 cup crumbled feta cheese

1/4 cup minced red onion


1/4 cup olive oil

3 tablespoons red wine vinegar

1 tablespoon lemon juice

1/2 teaspoon dried oregano

Salt and ground black pepper to taste


  1. Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
  2. 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.
  3. Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl.
  4. 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.

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