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Quinoa and Vegetable Salad with Tzatziki

Quinoa and Vegetable Salad with Tzatziki

Prep time 15 minutes
Cook time 15 minutes
Ready in 30 minutes
Makes 4 servings


  • 1 cup uncooked quinoa
  • 1 cucumber
  • 1 1/2 cups cherry tomatoes
  • 1 cup parsley
  • 1/2 cup pitted black olives
  • 1 (6 oz) pkg crumbled feta
  • 1/2 cup pickled pearl onions (Holland style onions)
  • 1/2 cup julienned sundried tomatoes
  • 1 cup tzatziki (yogurt, cucumber, and dill dip)


1. Cook the quinoa according to package directions. While quinoa is cooking, halve the cucumber lengthwise and remove the seeds with a teaspoon. Slice into half-moons. Halve the cherry tomatoes, finely chop the parsley and slice the olives.
2. In a serving bowl, combine the quinoa, vegetables, parsley, cheese, pickled onions, olive and sundried tomatoes. Serve with the tzatziki.


Per serving: 398 calories, 16g fat, 7g saturated fat, 42mg cholesterol, 672mg sodium, 44g carbohydrate, 6g fiber, 8g sugar, 23g protein