alive logo

The Works! Fully Loaded Quinoa Greek Salad

Serves 4 | Ready in 20 minutes


    The Works! Fully Loaded Quinoa Greek Salad

    I present to you the salad I ate so often I almost made myself hate it. It’s so addicting, so easy and really foolproof. It combines the latest trends with the roots of my childhood—and that can’t be a bad thing!


    Let’s just touch on a few things before you move on to the least boring salad ever. I used to think salads were lettuce, lettuce and more lettuce with a light dressing and a sprinkling of hate your body, so eat this shit, Maria. It took me a while to figure out that I was so wrong and that salads can have so many different varieties of greens and veggies. They can even have carbs. You can even have dressing that doesn’t taste like air mixed with gluten-free water—can you believe it?

    Simple ingredients like olive oil do have the calories we’ve all been “taught” to be afraid of, but I promise you things like olive oil, quinoa, capers and artichokes are what your body is calling out for. Hair growth, nail strength, soft skin and more benefits are to be expected when you just enjoy the right foods, eat balanced and legit love yourself!

    Did you know?

    Long used by natural food companies as a food dye alternative, spirulina is a blue-green algae that may strengthen the immune system, improve digestion and reduce inflammation. Available in powdered or tablet form (use the powdered form for this recipe!), spirulina is high in potassium, copper and magnesium and is also an excellent source of certain B vitamins, as well as vitamin K.


    The Works! Fully Loaded Quinoa Greek Salad


    • 1/2 cup red onion, thinly sliced
    • Juice of 1 large lemon, plus extra juice for soaking onion
    • 3 Tbsp extra-virgin olive oil
    • Salt and pepper, to taste
    • 2 cups cooked quinoa
    • 1 - 13.5 oz can white beans, drained
    • 1 cup cherry tomatoes, halved
    • 1 cup mini cucumber, chopped
    • 1/2 cup olives, halved
    • 1/4 cup sun-dried tomatoes, halved
    • 1/4 cup capers
    • 1/4 cup artichoke hearts, quartered
    • Creamy Greek “Feta” and Oregano Dressing (recipe here)


    Per serving:

    • calories337
    • protein13g
    • fat16g
    • carbs44g
      • sugar4g
      • fiber6g
    • sodium584mg



    Soak red onion for 10 minutes in enough lemon juice (or apple cider vinegar) to cover. Drain. (You can reserve soaking liquid for the next time you make this recipe, use in another recipe or just discard.)


    Whisk olive oil, lemon juice and salt and pepper in small bowl (or shake in small jar).


    On large serving dish, decoratively arrange quinoa, white beans, cherry tomatoes, cucumber, olives, sun-dried tomatoes, capers, artichoke hearts and prepared onion. (Refer to picture for ideas for how to arrange the ingredients.) Drizzle with olive oil and lemon mixture and dollop with a little Creamy Greek u201cFetau201d and Oregano Dressing. For a more casual dinner, simply add all ingredients to mixing bowl and give a good stir.


    If you plan on having some of this salad throughout the week, keep veggies and white beans separate from quinoa and dressingu2014this will help it last longer!


    Like this recipe?

    This recipe is part of the Greek to me collection.



    SEE MORE »
    Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice

    Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice

    There’s nothing like a roast to feed a crowd. These lean pork tenderloins will reign at the buffet table and will be equally enjoyed hot or cold. Simply prepared with a rub scented with the flavours of your favourite apple pie, the meat is roasted and rested to retain its juices before being laid out on peppery arugula leaves simply dressed in a classic vinaigrette. When is pork done? Has your pork ever come out dry? It could be all down to a number. In 2020, the US Department of Agriculture (USDA) updated its recommended internal temperature from the previously published 160 F (70 C) to 145 F (63 C) to allow for rest time. The new standard reflects a clearer distinction between temperature taken prior to rest time and after. During rest time, the internal temperature continues to rise, reaching the desired 160 F (70 C).