This Greek quinoa salad is healthy, delicious, and simple to prepare. It makes a wonderful side dish or a light lunch you’ll come back to often.
This Greek quinoa salad is quick to put together and full of fresh Mediterranean flavors. If you enjoy quinoa, you’ll love how it adds heartiness to the classic Greek salad combination. My daughter and I enjoy it frequently; not everyone in my family is a fan, but that’s okay—taste varies.
All the familiar Greek salad elements are here — crunchy cucumber, juicy tomatoes, crisp bell pepper, onions, olives and tangy feta — but with cooked quinoa folded in to make it more filling. It works perfectly as a side for dinner or as a satisfying lunch; add cooked chicken to boost the protein and make it a full meal.
What is Greek salad made of?
A traditional Greek salad typically contains cucumbers, tomatoes, bell peppers, black or kalamata olives, red onion, and feta cheese. This recipe simply adds quinoa to that mix. The quinoa makes the dish more substantial, turning a light salad into a satisfying side or lunch option.
If you’re serving it for lunch, consider stirring in chopped, cooked chicken or another favorite protein. The flavors hold up well and the salad stays tasty when made ahead.
Should quinoa salad be served cold?
Yes — serve this quinoa salad chilled. Let the cooked quinoa cool completely before combining it with the vegetables and dressing. Mixing the salad while the quinoa is still hot will wilt the vegetables and dilute the dressing’s brightness, so cool first, then toss and refrigerate until serving.
Can you make this salad ahead of time?
Absolutely. This salad can be prepared earlier the same day or up to a couple of days ahead. Stored in an airtight container, it keeps well in the refrigerator for about 3–5 days. Making it ahead makes it an excellent meal-prep choice for lunches or a ready-made side for dinners.
How to make Greek Quinoa Salad:
- Chop the vegetables, cook and cool the quinoa, and whisk the dressing. Once the quinoa is completely cooled, combine everything and toss gently to coat.
- Use fresh lemon juice and lemon zest in the dressing for the best flavor; it brightens the salad more than bottled juice.
- Swap black olives for kalamata if you prefer; either works well. Choose the olive you enjoy most.
Here are some more great salad recipes for you:
- Easy Cucumber Salad
- Chopped Salad with Grilled Chicken
- Broccoli Salad
- Potato Salad
- Greek Pasta Salad
Greek Quinoa Salad
This Greek quinoa salad is healthy, delicious, and easy to make. It’s a great side dish or a light lunch.
15 minutes
Ingredients
For the salad:
- 2 cups cooked quinoa
- 2 cups chopped cucumber
- 1/2 cup sliced black olives
- 1 bell pepper (any colour), chopped
- 1/3 cup chopped red onion
- 2 cups quartered grape tomatoes
- 1/2 cup crumbled feta cheese
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 lemon, juice and zest
- 1 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a large bowl, combine the cooked quinoa, cucumber, olives, bell pepper, red onion, tomatoes, and feta.
- In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, lemon juice and zest, oregano, basil, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat evenly.
- Refrigerate until ready to serve.
- Store leftovers in a sealed container in the refrigerator for up to 3–5 days.
Nutrition Information:
Yield:
6
Serving Size:
1 cup
Amount Per Serving:
Calories: 232Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 11mgSodium: 296mgCarbohydrates: 21gFiber: 4gSugar: 5gProtein: 6g
Nutrition information is estimated and may vary based on ingredients used.
I also shared this Greek Quinoa Salad recipe on Food Fanatic.