Now I know Greek salad doesn’t have Quinoa or grated carrot, but adding the Quinoa makes it a complete vegetarian meal. Carrot is great to help the liver detox not only toxins, but particularly hormones. If you have a hormone imbalance, grated carrot is great for you.

You can add or subtract any ingredients you like. This is how we enjoy it.



  • 1 Cup Quinoa
  • 2 Cups water
  • 1 x carrot, grated
  • 2 x tomatoes, diced
  • 1 x Lebanese cucumber, diced
  • 1 piece Feta, I love Danish Feta
  • 1 x red capsicum, cut into 2cm squares
  • ½ red onion, thinly sliced
  • ¹⁄³ Cup Kalamata Olives, I like to use the ones with the seeds in as they have more flavour. Again, use what you like.


  • 2 Tbsp. White Wine Vinegar
  • 3 Tbsp. Extra Virgin Olive Oil
  • ¼ tsp. salt
  • Pinch black peppper
  • ½ tsp. dried Oregano



  • Put Quinoa in a small saucepan and add water. Put the lid on and place on high heat on the stove.
  • Bring to the boil and reduce heat to low.
  • Allow to simmer and the water evaporate. When the water seems to have almost disappeared, turn the heat off and allow to sit for 10 minutes.
  • Spread the Quinoa on a large tray or plate to cool.
  • In the meantime, prepare/cut up al of the vegetables. Once the Quinoa is cooled, layer the salad on top of the Qunioa. You can add all the ingredients to a large bowl and mix them altogether if you like. This is how I would like it but not my children.
  • To make the dressing: Put all of the ingredients in a jar. Put the lid on and shake vigorously so all the ingredients emulsify.
  • Pour the dressing over the salad.
  • Serve as is or with some grilled chicken if you need your meat.




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