California Quinoa Greek Salad
Prep time
Cook time
Total time
Source: Taking on Magazines One Recipe at a Time
Serves: 4
  • ½ cup uncooked quinoa
  • 1 cup water
  • cherry tomatoes, quartered
  • red onion, chopped
  • 1 can chickpeas, drained and rinsed
  • avocado, chopped
  • 1 cucumber, diced
  • 2 Tbsp. freshly squeezed lemon
  • 2 Tbsp. olive oil
  • salt to taste
  • feta cheese, crumbled
  1. In a small saucepan add the 1 cup of water and the ½ cup of quinoa. Bring to a boil then reduce the heat and simmer, covered, until the liquid has been absorbed (about 15 minutes). Set aside to cool.
  2. In a medium bowl combine the cherry tomatoes, red onion, chickpeas, and avocado. Squeeze a wedge of lemon over the top and drizzle with olive oil. Salt to taste, but salting lightly if you will be using the crumbled feta. Stir gently to combine. Add the quinoa, stirring gently again to combine.
  3. Spoon onto serving plates and top with crumbled feta.
Recipe by Dallas Duo Bakes at