This quinoa salad, which takes loose inspiration from a Greek salad, is flavorful and filling. Broiling the olives along with the other vegetables softens their flavor and adds a smoky background note. A garnish of basil brightens the dish.

Liv Dansky, March 2021


Credit: Greg DuPree

Recipe Summary test

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to broil with rack about 6 inches from heat source. Whisk vinegar, oregano, garlic, salt, 3 tablespoons oil and 1/4 teaspoon pepper in a small bowl.

  • Combine tomatoes, bell pepper, onion, olives and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a large bowl; toss well to coat. Spread in an even layer on a large rimmed baking sheet . Broil until the vegetables are lightly charred and tender, 8 to 10 minutes, stirring halfway through. Transfer the vegetables to a large bowl; discard the pan juices.

  • Add quinoa, feta and pine nuts to the vegetables. Drizzle with the vinaigrette and toss gently to coat. Garnish with basil, if desired.

Nutrition Facts

359 calories; fat 21g; cholesterol 13mg; sodium 421mg; carbohydrates 34g; dietary fiber 5g; protein 9g; sugars 5g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 1117IU.