Greek Quinoa Salad
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!
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. 🙂
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.
- 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.
- Rinse the quinoa. Place it in a fine mesh strainer and run under cold tap water.
- 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.
- Assemble the salad. Toss together the quinoa, cherry tomatoes, cucumber, feta cheese, chickpeas, olives, and red onion with the Greek dressing.
Recipe FAQs
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.
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.
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.
- For a full Greek-inspired menu, serve it alongside Greek souvlaki, pita bread, and tzatziki sauce.
- Serve antipasto skewers or roasted artichokes as an appetizer for this quinoa salad.
- Bulk up this salad by topping with grilled chicken thighs, air fryer shrimp, or garlic butter salmon.
- Pair it with classic summer fare like burgers, bbq chicken, and grilled vegetables.
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.
More Mediterranean salad recipes you’ll love
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 Recipe
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.
- 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.
- 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!
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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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42 Comments on “Greek Quinoa Salad”
I’m with you on eating salad year round! I’ve been into pearled couscous lately and would love to try this salad with it.
This would work great with couscous!
I could definitely eat this salad again and again Marcie!! Love all the chopped up goodness and the flavors. Perfect for summer!
I feel the same way — it never gets old!
Dear Marcie, this salad sounds and looks perfect. I love the Mediterranean flare! The tzatziki is one of my favorites…what a perfect dressing for salad. I must give this a try; So hearty, it’s like a meal within itself. xo, Catherine
This really is a meal in itself, and thank you for the lovely comment, Catherine! 🙂
I was very honored to guest post at your beautiful blog, Lindsey…any time! I hope you like the salad. I went simple on the dressing because of the tzatziki, but I think a Greek vinaigrette would be amazing too. One day I gotta try that! 🙂
That is a fantastic looking salad and I can only image how good it must taste. Looks so fresh. Roasted chickpeas are my favorite in any dish and combining here is perfect. I just crave healthy dishes.
Thanks for sharing. Pinning. Will check the recipe out.
Thank you, Ash, and I have a lot more roasted chick peas in my future! They were the very best part! 🙂
This looks SO GOOD!! Homemade tzatziki is pretty much the best thing ever. You are making so AWESOME looking healthy meals lately!! I need to whip my diet into shape. 😉
Thank you so much, Jess! You strike me as the type that eats very healthy…maybe it’s the awesome garden that tipped me off? haha
yum! definitely going to try this out!
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I hope you enjoy it, Celyn!
Thank you so much, Meghan! All the colors made this salad very photogenic. 🙂
Oh, you’re so lucky! I went to Greece far too long ago and just know that once you have a Greek salad or Greek yogurt there, it will never be the same here! 🙂
This is the first time I ever added chickpeas and I loved it…especially when they’re roasted! The Greek salads here have never been the same since I had them in Greece, either. 🙂