Greek Quinoa Salad is next-level good, packed with tender quinoa, crisp cucumbers, juicy tomatoes, and the best lemon Greek dressing.
author’s note
A Greek Salad, But Make It a Meal!
This combo of ingredients is one of my all-time favorites! I’ve always loved a classic Greek salad with feta, olives, cucumbers, and tomatoes, but once I started adding quinoa and avocado, it turned into a full meal that keeps me full.
And while the veggie combo is hard to beat, the dressing is the real star. It’s thick without any cream or mayo, perfectly tangy, and SO delicious.
Lately, I’ve been meal-prepping this Greek quinoa salad in mason jars for quick lunches. I swap the avocado for a can of chickpeas and layer the jar like this: dressing, chickpeas, quinoa, veggies, and spinach with feta on top. If I’m making a few jars ahead, I’ll keep the olives and red onion separate since they have a tendency to flavor the whole salad over time.
Greek Quinoa Salad Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Quinoa | Here’s my favorite way to cook quinoa (so good!). Swap with farro, couscous, or brown rice. |
| Veggies | Chop right before adding to the salad. Use Persian or English cucumbers. Swap spinach with baby kale or romaine. |
| Add-ins | Use Kalamata or black olives; whichever you like more. Leave out the red onion if you aren’t a fan. |
| Dressing | Nothing beats the homemade dressing for this Greek quinoa salad. Don’t skip it! Use fresh lemon, good olive oil, and Dijon. |
| Protein (optional) | Chickpeas are great for meal prep. Otherwise, you’ve got to try this Greek grilled chicken! |
Storage
Store quinoa, dressing, and veggies separately in the fridge for up to 3–4 days. Add avocado, feta, and dressing right before serving.
For Greek quinoa salads in a mason jar, layer dressing, protein (like chickpeas), quinoa, veggies, and spinach on top. Keep olives and onion separate if prepping more than a day ahead.greek
More Amazing Quinoa Salads:
Greek Quinoa Salad
Equipment
- Wide-mouth Mason Jar
Ingredients
- 1 cup uncooked quinoa
- 3 cups baby spinach coarsely chopped
- 1 cup cherry tomatoes halved or quartered
- 3/4 cup kalamata olives halved or quartered
- 1 cup Persian cucumbers or English cucumber, chopped
- 1/3 cup red onion diced
- 1 large ripe avocado chopped
- 1/4 cup feta cheese
- 1/4 cup + 2 tablespoons olive oil
- 1 lemon 1-1/2 tbsp juice
- 1-1/2 tablespoons honey
- 1-1/2 tablespoons Dijon-style mustard
- 1 clove minced garlic 3/4 teaspoon
- 1-1/2 teaspoon dried oregano
- 3 tablespoons red wine vinegar
- Salt and pepper
Instructions
- Prepare quinoa following these directions. Fluff with a fork and cool in the fridge or freezer until room temperature. (Quinoa can be made 3–4 days ahead.)
- Coarsely chop spinach, halve tomatoes, slice olives, chop cucumber, dice onion, and chop avocado.
- In a wide-mouth mason jar, combine olive oil, lemon juice, honey, Dijon, garlic, oregano, red wine vinegar, salt, and pepper (start with 1/2 tsp salt & 1/4 tsp pepper). Shake well, making sure honey and mustard are fully mixed in. Chill until ready to use.
- In a large bowl, toss cooled quinoa with spinach. Add tomatoes, olives, cucumber, and onion. Just before serving (see note 1), add avocado, feta, and enough dressing to coat. Toss gently.
- Serve right after adding dressing, avocado, and feta for the best texture.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips For Making Greek Quinoa Salad
- Cool the quinoa completely before mixing so the spinach and veggies stay crisp. I love making it a day or two ahead.
- Soak the onion in cold water for 10 minutes to mellow the sharp flavor.
- Crumble the feta from a block for the best taste and texture.
- Pat olives dry before adding so they don’t water down the salad.
- If making ahead, keep dressing separate so the salad stays fresh.
What To Serve With This Salad
- Grilled chicken or shrimp: keeps it light but filling!
- Gyros or chicken souvlaki: classic Greek pairings.
- Falafel or air fryer chickpeas: great vegetarian option.
- Warm pita bread or pita chips: perfect for scooping.
- Hummus or tzatziki: as a side or a base for the salad.
It was so lite & refreshing. Perfect summer meal!
I’m so thrilled to hear this! Thanks Susanna!
I just emailed you the stats for this recipe! 6 servings, 161 calories per serving.
This looks so tasty and healthy, Chelsea! I haven’t tried quinoa in a salad, but I want to try this recipe for sure.
Thanks so much Andi! I hope you had a great one as well 🙂
Great job Chelsea! Perfect healthy salad to kick off the New Year 🙂
This salad looks so yummy! I just made quinoa myself on my blog – it seems like a January revolution!
I’m seeing quinoa everywhere – I love it! Can’t wait to check out your recipe 🙂
Greek things = some of my favorite. Qunioa = the best. Greek quinoa salad = amazing! This looks super delicious!
Thanks so much Erin! 🙂
Love the pretty colors of this salad Chelsea! Greek salad is one of my favorites 🙂
Thanks Kelly!
Oh yes, my favorite! I love greek salad and the addition of quinoa is so perfect.
Thanks so much Ashley!
Love this salad, Chelsea! One of my New Year’s resolutions every year is to eat healthier, but this time I’m serious. So bring on the salads! 🙂 Love that you added quinoa to this. Looks delicious!
Thanks so much Beth! Have a great day 🙂
I LOVE Greek salad! Adding the quinoa is genius! This bowl looks jam packed with nutrition and delish-ness! Plus, I love that the quinoa addition makes it really hearty and filling.
Thanks so much Taylor! And thanks for the pin 🙂