You’ll get all of the flavors of the Mediterranean with this Greek Quinoa Salad! It’s a satisfying blend of quinoa, chickpeas, feta, and fresh vegetables tossed in tangy Greek dressing. Easy to make and perfect for meal prep!

Greek quinoa salad in a white bowl

Mediterranean flavors are some of my very favorite, so classic Greek chopped salad and horiatiki are staples for me in the summer. For those moments when I crave something a bit more satisfying, I make this quick and easy Greek quinoa salad.

This recipe checks all the boxes in flavor and versatility. It’s loaded with summer produce, packed with protein, and works as a meal or as a side dish.

You could even add some Instant Pot shredded chicken, air fryer shrimp, or another favorite protein to stretch the recipe even further.

Keep this recipe in mind for busy weeknights, potlucks, and barbecues. Everyone loves the fresh flavors and textures of this quinoa salad that’s loaded with feta and chickpeas. 🙂

Greek quinoa salad with lemon slices and oregano on top
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Why you’ll love this recipe

  • Greek quinoa salad is fresh and flavorful, with protein-packed quinoa and chickpeas to make it extra nutritious and satisfying.
  • It’s quick and easy. The entire recipe comes together in about 30 minutes, and that includes cooking the quinoa!
  • It’s a fresh but filling salad that can be enjoyed as a main dish or served as a side.
  • It keeps well in the fridge for a few days, making it a great meal prep recipe.
  • This salad is naturally gluten-free, and may be made dairy-free or vegan by simply omitting the feta cheese.

Recipe ingredients

This recipe incorporates all of the ingredients of classic Greek salad. I almost always have these ingredients on hand during the summer, but this salad is completely customizable if I don’t.

Greek quinoa salad recipe ingredients
  • Quinoa. Any color quinoa will work. Be sure to rinse the quinoa well before cooking it to ensure that it doesn’t have a bitter flavor.
  • Veggies. I leaned into the classic Greek salad flavors by using a combination of cherry tomatoes, red onion, and cucumber.
  • Chickpeas. Drain and rinse the chickpeas before adding them to the salad. If you don’t have any hand, substitute with white beans or omit altogether.
  • Feta cheese. Omit the feta to make this salad vegan or dairy-free.
  • Kalamata olives. This variety of olive is slightly sweet, fruity, and has a good amount of flesh around the pit. Feel free to omit or swap with your favorite type of olives.
  • Dressing. I always use my Greek salad dressing, which has gotten rave reviews. It can be made in advance and stored in the fridge until ready to use, or you can use your favorite store bought dressing in a pinch.

See the recipe card below for the full list of ingredients and quantities.

How to make Greek quinoa salad

This is quinoa and feta Greek salad is such an easy recipe to make! Simply cook the quinoa, add the veggies, and toss in enough dressing to coat.

Pro tip: Be sure to rinse the quinoa in cold water as this process removes a bitter compound called saponin that coats the seeds. If this step is skipped, the quinoa will have a bitter flavor.

See the recipe card below for full instructions.

How to make Greek quinoa salad collage
  1. Rinse the quinoa. Place it in a fine mesh strainer and run under cold tap water.
  2. Cook the quinoa. Quinoa should be added to boiling water (like you do with pasta) and cooked just until it blooms. Drain it well before adding to the salad.
  3. Assemble the salad. Toss together the quinoa, cherry tomatoes, cucumber, feta cheese, chickpeas, olives, and red onion with the Greek dressing.
Greek quinoa salad with Greek dressing and oregano alongside

Recipe FAQs

Can this recipe be used for meal prep?

Absolutely! This Greek quinoa salad is the perfect meal prep lunch or dinner. Store for up to 4 days in the refrigerator and eat cold, or heat slightly in the microwave for about 30 seconds.

Can I add chicken to this salad?

Chicken would be a great addition to this recipe. You can add leftover or rotisserie chicken, or it would pair nicely with Greek chicken souvlaki.

Can I use a different dressing?

To keep this recipe “Greek,” I used my favorite homemade Greek dressing.

However, you’re welcome to use another dressing, such as a red wine vinaigrette, Italian dressing, or lemon vinaigrette for a similar — but different — fresh and tangy flavor.

Serving suggestions

This easy quinoa salad can be served as a main dish or as a side to your favorite summer proteins.

Recipe notes

  • No quinoa? Use your favorite grain such as farro, bulgar, barley, or try my Greek orzo salad!
  • This recipe is customizable with whatever you have on hand. Sun-dried tomatoes, bell peppers (fresh or roasted), artichoke hearts, and even fresh baby spinach would be great additions/substitutions.
  • Store Greek quinoa salad in the refrigerator for up to 4 days. It may be served cold, or heat for 30-40 seconds in the microwave.
Greek quinoa salad in a bowl with spoon buried inside

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Greek quinoa salad in a white bowl

Greek Quinoa Salad Recipe

Greek Quinoa Salad is bursting with Mediterranean flavor! It's a satisfying vegetarian meal that's great for meal prep!
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Ingredients

  • 1 cup uncooked quinoa
  • 1 pint cherry tomatoes halved
  • 1/2 English cucumber chopped
  • 1 cup crumbled feta cheese (omit or use dairy-free variety to keep vegan)
  • 1 cup chickpeas rinsed and drained
  • 2/3 cup kalamata olives halved and quartered
  • 1/2 cup chopped red onion
  • Greek dressing

Instructions 

  • Rinse the quinoa thoroughly under cold running water in a fine mesh strainer.
    quinoa in fine mesh strainer
  • Fill a medium pot with water and bring to a boil over high heat. Add the quinoa and reduce the heat to medium, then simmer for 11 minutes until it has bloomed. Drain well and place in a large bowl.
    Cooked quinoa in a bowl
  • Add the cherry tomatoes, cucumber, feta cheese, chickpeas, olives and red onion to the bowl of quinoa. Add Greek dressing and toss well to coat (you won't need it all). Serve and enjoy!
    Greek quinoa salad in bowl with a spoon

Notes

  • You must rinse the quinoa in cold water as this process removes a bitter compound called saponin that coats the seeds. If this step is skipped, the quinoa will have a bitter flavor.
  • Nutrition information does not include the Greek dressing as that has been calculated in a separate post.
  • Store in the refrigerator for up to 4 days. It may be served cold, or heat for 30-40 seconds in the microwave.

Nutrition

Calories: 195kcal, Carbohydrates: 24g, Protein: 8g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 394mg, Potassium: 367mg, Fiber: 4g, Sugar: 4g, Vitamin A: 441IU, Vitamin C: 15mg, Calcium: 130mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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