Greek Salad with Quinoa

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Full of Mediterranean flair, this Greek Salad with Quinoa is my favorite way to brighten up any meal. The tomatoes, cucumbers, and tangy feta pair perfectly with hearty quinoa. It’s a breeze to whip up and always disappears fast when I share it with friends!

Greek Salad with Quinoa

Variations & Substitutions

If you’re looking to switch things up, grilled chicken or shrimp make fantastic protein-packed additions. Swap out the feta for goat cheese if you prefer a tangier bite, or toss in roasted red peppers for a smoky twist.

For those who love a bit of crunch, a handful of toasted pine nuts or slivered almonds adds a delightful texture. Not a fan of olives? Capers or artichoke hearts can step in for that briny punch.

Greek Salad with Quinoa

Tips & Tricks for Perfect Results

For fluffy, non-mushy quinoa, always rinse it before cooking and let it rest, covered, after simmering. Let the quinoa cool completely before tossing with the veggies—this keeps everything crisp and fresh.

If you like a bit more tang, add a splash of red wine vinegar to the dressing.

Greek Salad with Quinoa

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to three days. The flavors actually deepen overnight, making it even tastier the next day.

If you’re prepping ahead, keep the dressing separate and toss just before serving. This salad is best enjoyed cold or at room temperature—no reheating required, which makes it ideal for packed lunches or picnics.

Greek Salad with Quinoa

Quick to prepare, this Greek Salad with Quinoa combines Mediterranean flavors and wholesome ingredients for a refreshing, protein-packed dish.
Print Recipe
Greek Salad with Quinoa
Total Time:25 minutes

Ingredients

  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 pint cherry tomatoes halved
  • 1 large cucumber diced
  • 1/2 red onion thinly sliced
  • 1 green bell pepper chopped
  • 1/2 cup Kalamata olives pitted and sliced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon dried oregano
  • Salt & pepper to taste

Instructions

  • In a medium saucepan, bring the water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
  • While the quinoa cooks, chop all your veggies and set them aside.
  • In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
  • In a large bowl, combine cooked quinoa, tomatoes, cucumber, red onion, bell pepper, olives, and feta. Drizzle with the dressing and toss gently.
  • Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Servings: 4

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