Greek Quinoa Salad

Greek Quinoa Salad

One of our all-time favourite ways to cook and serve quinoa!  

1 cup quinoa 
4 handfuls of baby spinach 
1 cucumber, diced 
1 pint cherry tomatoes, halved
1 bell pepper, diced 
1 stalk celery, diced 
1/2 cup crumbled feta cheese 


1 clove garlic
2 tsp. Dijon mustard
1 tbsp. maple syrup
1/3 cup red wine vinegar 1⁄2 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper
1 cup oil: can be a combination grapeseed & olive or one or the other


  1. Cook Quinoa:  bring a large pot of water to the boil.   Add a generous amount of salt, then add quinoa.  Boil for 12 minutes or until plump & tender. 
  2. Drain through a fine mesh strainer, give a little rinse with cold water, and allow to cool completely on a baking sheet.  
  3. Make dressing: in a blender place garlic, Dijon, maple syrup, red wine vinegar, kosher salt and pepper. Blend on high for 30 seconds. Reduce speed and blend in oil. Scrape out and set aside.
  4. Toss spinach with vegetables, quinoa, and about 1/3 of the dressing (or to taste).  
  5. Serve topped with crumbled feta cheese

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