Quinoa Greek Salad


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Greek salad is one of my favourite ever dishes. Why? Because it is salad that has feta on it. I once had someone on Twitter ask me if I was getting paid to promote feta, because I mentioned it that much. I guess I do have a bit of a feta habit at the moment. I just love the fact that it has such a strong taste, that you don’t need to use as much of it.

I remember the first time I went on holiday to Greece, I ordered a Greek salad (well, you have to – it’s like going to Italy and not having pizza) and I swear there was a slab of feta cheese the size of my hand on top of a few strands of red onion and a couple of olives hanging round the plate. It was even too much for me. Oh, speaking of amazing Greek food, the Greek yoghurt and honey over there is divine. Anyway, I am getting off topic now, but can you blame me?



A traditional Greek salad it lettuce, tomato, red onion, olives and of course feta, but I wanted to change it up a little bit by bulking it out with some quinoa. It makes it a much more filling meal and also adds an extra protein boost. You could use another kind of grain if you want, but I found that quinoa worked really well.

Dave (Mr HHH) is really focusing on cleaning up his diet at the moment as he has a new workout routine now his arm has recovered from an injury, so he is taking clean meals to work with him, rather than sometimes picking things up out of convenience.  I got sent one of these bento boxes from Laptop Lunches that are really good for packing clean lunches as you have little separate parts for your food. One of Dave’s lunches last week was quinoa Greek salad with a chicken skewer, extra veggies, berries and almonds.




Ingredients – Serves 2:

– 100g/0.6 cup Quinoa

– 60g/2 oz feta cheese, crumbled

– Juice and zest of half a lemon

– 10 pitted olives, halved

– 1 garlic clove, crushed

– 10 cherry tomatoes, halved

– Half a red onion, thinly slices

– 2 tbsp fresh parsley, chopped

– 2 tbsp fresh mint, chopped

– A pinch of sea salt and black pepper


1) Add the quinoa to a pan of boiling water and simmer for 25 minutes. Rinse under cold water and drain.

2) Mix all of the ingredients together and serve

3) You could also add a dressing of olive oil and balsamic vinegar. This is not included in the nutritional info below though.


Nutritional Information – per person

Calories: 290

Fat: 11.5

Carbs: 38

Protein: 12.5

Fibre: 5.5


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  1. Richard says

    Thanks for the lunch idea. It would be good if Dave could share more of the lunches that he takes to work, as I struggle with that.