High Performance Recipe: Greek Quinoa Salad

WRITTEN BY: Sports Medicine
Tuesday, December 15th, 2015

Protein comes in many forms. Gary Roberts, from UPMC Lemieux Sports Complex, recommends trying to decrease your animal product consumption and increase plant-based protein options like beans & legumes, quinoa, hemp, and nutritional yeast. Try this Greek quinoa salad for some variety!

Greek Quinoa Salad (serves 2-3)


  • 2 cups vegetable stock
  • 1 cup quinoa
  • ½ cup red pepper, diced
  • ½ cup green pepper, diced
  • ½ cup cucumber, diced
  • ¼ cup green onion
  • ¼ cup chopped kalamata olives
  • ½ cup red onion, diced
  • 3 oz. feta cheese
  • Dressing
  • ¼ cup lemon juice
  • 2 tbsp. olive oil
  • 1 tbsp. minced garlic
  • ½ tsp. dried basil
  • ½ tsp. dried oregano


  1. In saucepan, bring stock to boil.
  2. Stir in quinoa.
  3. Reduce heat to med low and cover.
  4. Cook 15 minutes until liquid is absorbed.
  5. Transfer to large bowl and cool.
  6. Stir in veggies and cheese to cooled quinoa.
  1. Whisk together dressing ingredients and pour over mixture


Sports Medicine

UPMC Sports Medicine is the region’s largest and most experienced center dedicated to caring for athletes of all levels. For more than 25 years of world-class care, we’re proud to offer more services, have more physicians, and treat more student athletes than any other sports medicine provider in the region. Read More