Recipes and Cooking Greek-Inspired Quinoa Salad with Lemon-Feta Dressing 5.0 (1) 1 Review Horiatiki—Greece's famous chopped salad of cucumber, tomato, onion, olive, and feta cheese—was the flavor inspiration for this colorful salad. By Emily Teel Emily Teel Instagram Website Emily is a senior food editor at Better Homes & Garden based in McMinnville, Oregon. She was previously the editor-in-chief of Spoonful Magazine, the food and drinks editor for Statesman Journal, and a restaurant critic at The Courier Post. She began her food career in restaurants and working for nonprofit organizations supporting sustainable agriculture and hunger-relief organizations in Pennsylvania. She is a seasoned food writer, recipe developer, and food media content creator who has contributed regularly to Serious Eats, Wine & Spirits, Kitchn, Philadelphia Magazine, Eater, and Edible Communities publications. Her writing has also appeared in USA Today, Rachael Ray Everyday, and Huffington Post Taste, among others. Learn about BHG's Editorial Process Updated on May 26, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 30 mins Total Time: 45 mins Servings: 4 Yield: 6 cups spinach mixture + 2 cups quinoa Jump to Nutrition Facts Ingredients ¾ cup quinoa, rinsed and drained 1 large lemon (2 tsp. zest, 1/4 cup juice) ⅓ cup crumbled feta cheese ¼ cup olive oil 1 teaspoon dried oregano, crushed 2 cup chopped baby spinach 1 15 ounce can chickpeas, rinsed and drained 1 ¼ cup sliced miniature red, yellow, and/or orange bell peppers 1 ¼ cup chopped cucumber ½ cup pitted Kalamata olives ¼ cup sliced red onion 1 ½ cup pita chips Directions In a medium saucepan bring 11/2 cups water and the quinoa to boiling; reduce heat. Simmer, covered, 15 minutes or until water is absorbed. Spread quinoa on a large baking sheet to cool. Meanwhile, for dressing, in a small bowl whisk together lemon zest and juice, feta, olive oil, oregano, and 1 tsp. salt. In a medium bowl combine the cooled quinoa and half of the dressing. Spread spinach on a platter. Spoon quinoa mixture over top. Arrange chickpeas, bell peppers, cucumber, and olives on platter. Drizzle remaining dressing over all and sprinkle with red onion. Top with pita chips. If you like, drizzle with additional olive oil. Rate it Print Nutrition Facts (per serving) 499 Calories 24g Fat 59g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 499 % Daily Value * Total Fat 24g 31% Saturated Fat 4g 20% Cholesterol 11mg 4% Sodium 1064mg 46% Total Carbohydrate 59g 21% Total Sugars 7g Protein 15g Vitamin C 123.2mg 616% Calcium 138mg 11% Iron 4.5mg 25% Potassium 501mg 11% Folate, total 175.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.