Kale and Quinoa Greek Salad

Kale and Quinoa Greek Salad - I love everything about this salad - the crunchy goodness, sweetness from the tomatoes, green peppers and the salad dressing and the saltiness from the feta cheese & kalamata olives.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 cups
Calories 143kcal
Author Soup Chef Deb from Bowl Me Over


  • 1 cup Quinoa dry
  • 4 cups chopped kale
  • 8 oz feta cheese crumbled
  • 1/2 cups English cucumber sliced into bite sized chunks (about 2 )
  • 1 cup cherry tomatoes sliced in half
  • 1 orange bell pepper sliced thinly into match sticks
  • 1 8 oz jar pitted kalamata olives sliced in half (15-20 olives
  • 1/2 cup pepperoncini peppers


  • Measure one cup dry quinoa and cook according to package directions. When the quinoa is done, remove it from the stove and scoop it into a strainer to allow the excess liquid to drain. Transfer to a large bowl.
  • Remove the ribs from the kale. Tightly roll the kale leaves and slice the kale into ribbons.
  • Slice the cucumber in half lengthwise and remove the seeds by running a spoon down the middle. Chop the cucumber into bite sized pieces. Slice the cherry tomatoes, bell pepper & olives. Add these items and the pepperoncini peppers into the salad bowl.
  • When the quinoa has cooled, add it and the crumbled feta cheese to the salad bowl and toss it with the Homemade Greek Vinaigrette Salad Dressing.
  • This can be served at room temperature or chilled. It's also great the next day.
  • Nutritional information based on 6 2 cup servings and includes Greek Vinaigrette Salad Dressing.


Serving: 2g | Calories: 143kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 547mg | Potassium: 202mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1255IU | Vitamin C: 28.3mg | Calcium: 123mg | Iron: 1.1mg