Name: Greek Quinoa Salad
Prep time: 10 min
Cook time: 15 min
Total time: 14 min
Ingredients: 1 cup quinoa (rinsed); ½ cup red onions (chopped); 1 cup cherry tomatoes (halved); ½ cup black olives (sliced); 1 cup red bell pepper (chopped); 1 cup cucumber (cut in half lengthwise, then sliced); Feta Cheese (coarsely crumbled); Chopped fresh parsley for garnish; 2 tablespoons lemon juice; ¼ cup extra virgin olive oil; 2 small garlic gloves minced; Salt and black pepper

This Greek Quinoa Salad is bright, earthy, and tangy! It features cooked quinoa, fresh vegetables, and salty feta cheese, all tossed in a homemade vinaigrette. Enjoy it as a hearty lunch or a fresh side dish.

My family and I love Mediterranean flavors! Especially my husband – Greek salad is his absolute favorite and his go-to whenever he cooks dinner for us. We like to try different Greek salad variations, and some of our favorites are this Mediterranean Quinoa Salad, Asparagus Greek Chopped Salad, Mediterranean Salad and Greek Chicken Salad Bowls. My go-to salad is a hearty quinoa salad, so I thought why not combine both of our favorites and make a gluten-free Greek Quinoa Salad? I’m so glad I did – this salad is fresh, light, and so full of flavor!

Close up of Greek quinoa salad in a white bowl.

Greek Quinoa Salad is also a great make-ahead recipe that’s perfect for potlucks, barbecues, or meal prep.

I like to make a big batch of it and portion it into containers for an easy lunch or light dinner throughout the week. It’s even easier if I cook the quinoa ahead of time. Then, all I have to do is toss everything together and it’s ready to enjoy!

How To Make Greek Quinoa Salad

Greek Quinoa Salad Ingredients

Quinoa — I love adding cooked quinoa to salads for extra protein! You can make it with any type of quinoa like regular quinoa or tri-color quinoa.
Red onion — The red onion adds color, flavor, and crunch. You can also use green onions for a milder flavor.
Cherry Tomatoes — I prefer cherry tomatoes, but I’ll use other varieties if that’s what I have on hand. Just don’t skip them because juicy tomatoes add a lot of flavor to this recipe.
Black olives — Sliced black olives (or kalamata olives) add a bold, briny flavor.
Red bell pepper — I like red bell peppers for this recipe, but you could also use yellow or orange peppers.
Cucumber — To chop the cucumber, I cut it in half lengthwise first, then slice it.
Feta cheese — I recommend using a block of feta cheese rather than pre-crumbled feta.
Parsley — I like to garnish this salad with fresh parsley for its flavor and color.

Salad Dressing Ingredients

Lemon juice — I recommend using freshly squeezed lemon juice, as it has a brighter flavor than bottled. You can replace lemon juice for red wine vinegar if you prefer.
Olive oil — I prefer virgin olive oil, but avocado oil will also work.
Garlic — To save time, I’ll use a Microplane to grate the garlic cloves into the dressing.
Salt and pepper — I only add a little salt since this salad already has salty ingredients.

Pre-measured ingredients in small bowls.

Instructions

Cook the quinoa:

Place 1 cup of quinoa in a fine mesh strainer and rinse it thoroughly under cold water.
In a medium saucepan, bring 2 cups of water to a boil over high heat.
Once boiling, reduce the heat to low and add the rinsed quinoa. Cover the saucepan with a lid and let it cook (simmer) for 10-15 minutes until the quinoa has popped open.
Then, remove the saucepan from the heat, uncover, and fluff the quinoa with a fork. Set it aside and allow it to cool for at least 5 minutes.
For more tips, check out my go-to method for how to make fluffy quinoa!

Left: quinoa and broth in a bowl. Right: garlic, salt, and pepper added.

Make the Greek salad dressing and assemble the salad:

Pour the freshly squeezed lemon juice and olive oil into a mason jar or small bowl. Add the minced garlic, salt, and pepper, and whisk or shake well to combine. Set the salad dressing aside.
In a large bowl, add the cooked quinoa, red onions, cherry tomatoes, black olives, red bell pepper, crisp cucumbers, and feta cheese. Stir very well to combine.
Pour the homemade vinaigrette recipe over the quinoa salad and stir well again.

Left: salad dressing in a bowl. Right: Greek quinoa salad with dressing added.

Garnish and serve:

At this point, taste the salad and add more salt and pepper if needed.
Garnish with fresh parsley and enjoy!

Expert Tips

Always rinse quinoa before cooking it. Quinoa has a naturally occurring coating on it called saponin that can be bitter-tasting.
I let the quinoa cool completely before adding it to the salad. If the quinoa is too warm, it could cause the veggies to wilt.
For more flavor, I like to cook the quinoa in broth or add a couple of peeled garlic cloves and remove them once the quinoa is done.
I recommend using a block of feta cheese and crumbling it yourself, as pre-crumbled feta can have a powdery coating on it to keep it fresh.
If you’re meal-prepping this salad, I suggest waiting to add the dressing until you’re ready to serve. This will keep the veggies fresh and crisp!
If you prefer, use a little bit of dijon mustard to make the dressing.

How To Store Leftovers

To Store: Place leftovers in an airtight container and refrigerate for up to 2 days. If you store the salad dressing separately, the salad will keep for up to 3-4 days in the refrigerator. I like to give the salad a good stir to redistribute everything before serving it again.
To Freeze: I don’t recommend freezing the veggies, but you can make the quinoa ahead of time and freeze it. Store cooked quinoa in a freezer-safe bag or container, and it will last for up to 6 months in the freezer.

What To Serve with Greek Quinoa Salad

Chicken or pork: I prefer Greek quinoa salad with a lighter meat like chicken or pork. It’s my favorite side dish for these spinach and feta stuffed chicken breasts.
Fish or shrimp: The lemon vinaigrette dressing pairs so well with fresh seafood! I like to serve this salad as a base with crispy pan-seared salmon or garlic butter shrimp on top.
Fresh bread: This hearty salad makes a satisfying meal on its own too! I’ll have it as a quick lunch with warm pita bread, garlic bread, or easy low-carb dinner rolls.
Roasted vegetables: I also recommend serving roasted vegetables like asparagus, cauliflower, or green beans on the side. Sometimes I’ll toss them right into the salad to bulk it up.

Recipe Variations

Make it vegan: Make this recipe vegan by leaving out the feta cheese or using vegan feta. To replace the briny flavor, I suggest adding extra olives or a spoonful of chopped capers. You can also add some plant-based protein like chickpeas and garbanzo beans.
Swap the grain: Quinoa is my favorite grain for this salad, but it’s also delicious with couscous, farro, barley or fluffy rice. For a low-carb variation, try my delicious cauliflower rice tabbouleh salad.
Customize the veggies: This salad is so versatile, and I like to switch up the veggies depending on the season. When asparagus is in season, I’ll make a Greek version of this quinoa salad with roasted asparagus.
Tasty toppings: If I want a little extra flavor or texture, I’ll add additional toppings like toasted pine nuts or sunflower seeds, fresh herbs like oregano, and pita chips.

4 Comments

Sues says:

July 2, 2015 at 8:16 am

Greek salads are one of my favorite meals, too, and I LOVE adding quinoa to pretty much everything. This is so bright and pretty!

Cheryl says:

July 3, 2015 at 11:58 am

I am the exact same!! I always always order a Greek salad if it’s an option, and I love using those flavors in other dishes. This looks perfect and I love that I could eat it throughout the week!

Natalie @ Tastes Lovely says:

July 6, 2015 at 3:21 pm

We just had a mediterranean restaurant open up in town, and I am just in love with all the delicious flavors. I know I would love this quinoa salad. Delicious!

Ashley says:

July 6, 2015 at 4:13 pm

I totally love Mediterranean flavors too! Cannot get enough. I love a good greek salad and this spin on it sounds just fantastic!

Greek Quinoa Salad