You’ll get all of the flavors of the Mediterranean with this Greek Quinoa Salad! It’s a hearty, satisfying vegetarian recipe that makes the perfect meal prep lunch or dinner, and it’s so easy to make!

Greek quinoa salad in a white bowl

I eat salads every day no matter what the season, but summer is unarguably salad season. There’s nothing better than a fresh salad in warm weather, and since it’s lighter fare, there’s always room for some ice cream. 🙂

Mediterranean flavors are some of my very favorite, so classic Greek salad and horiatiki are staples for me in the summer. Oftentimes I crave something a bit more satisfying however, and that’s where this Greek Quinoa Salad comes in.

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

If you love the sound of this recipe, my butternut squash quinoa salad is must try in the fall and winter and months!

Greek quinoa salad with lemon slices and oregano on top

Why you’ll love this recipe:

  • This Greek quinoa salad recipe 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, but this salad is completely customizable if I don’t.

Greek quinoa salad recipe ingredients

Ingredient notes

  • Quinoa. Any color quinoa will work. Be sure to rinse it thoroughly under running water to avoid bitter tasting quinoa. No quinoa? Use your favorite grain such as farro, bulgar, barley or try my Greek orzo salad!
  • Veggies. 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.
  • 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.
  • 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.

How to make this recipe

This is quinoa 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.

How to make Greek quinoa salad collage
  1. Rinse the quinoa thoroughly under cold running water in a fine mesh strainer.
  2. 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.
  3. Add the cherry tomatoes, cucumber, feta cheese, chickpeas, olives and red onion to the bowl of quinoa and add the desired amount of Greek dressing and toss well to coat (you won’t need it all).
Greek quinoa salad with Greek dressing and oregano alongside

FAQs

Can I prep this recipe in advance?

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.

Does quinoa need to be rinsed before cooking?

It is highly recommended to rinse quinoa before cooking to remove a bitter compound called saponin that coats the seeds. Simply place your quinoa in a fine mesh strainer, rinse completely under cold water and cook according to package directions.

Can I use different vegetables?

Of course, you’re welcome to substitute the veggies as needed. Sun dried tomatoes, fresh or roasted bell peppers, artichoke hearts or fresh baby spinach are all great options.

Can I add chicken to this salad?

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

Recipe notes

  • Pro tip: Be sure to rinse the quinoa to 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.
  • Omit the feta cheese for a dairy-free, vegan option.
  • 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

More quinoa recipes you’ll love:

If you make this recipe I’d love to hear from you!  Leave a comment and rating below, or snap a photo and tag me @flavorthemoments on Instagram!

Greek quinoa salad in a white bowl

Greek Quinoa Salad

Greek Quinoa Salad is bursting with Mediterranean flavor! It's a healthy, 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
  • 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

  • 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.
  • Nutrition information does not include the Greek dressing as that has been calculated in a separate post.
  • Omit the feta cheese for a dairy-free, vegan option.
  • 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.

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.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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