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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 Deb Clark


  • 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