Greek Quinoa Salad

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A healthy and easy-to-make Greek Quinoa Salad with a simple Greek-inspired dressing

Greek quinoa salad

I LOVE a good, healthy salad. However salads aren’t known for being the most filling, which can leave you hungry shortly after eating it. That’s where this salad steps in. It’s loaded with quinoa which is superfood – making it extremely healthy and packed with nutrients.

I’ve added a Greek flavor to this Greek quinoa salad, giving it a ton of flavor. Read on the recipe and directions to make this easy and delicious recipe!

How to make a Greek quinoa salad

Hint: it’s very easy!

  • First off, I used black olives, but if you want a more authentically Greek quinoa salad you can use kalamata olives.
  • Second, in the instructions I say to stripe your cucumber. This is optional, but the skins in cucumbers have tons of nutrients and vitamins. So if you keep half the skin, you are getting a lot of good nutrients. Plus I think it adds more color to the salad! All you do is peel a stripe off the cucumber, leave a small space of skin on and then peel another stripe off.
  • Another fun option you could include would be red and green peppers. You can switch up some of the vegetables in this salad with peppers or just add them into the mix.
  • And finally, if you want a vegan option, just leave out the feta cheese!

Enjoy this delicious Greek quinoa salad!

I love cooking with quinoa because it’s such a healthy and delicious addition to most meals. Check out my full list of quinoa recipes here, or look below for links to some of my favorite quinoa salads.

More delicious quinoa salads:

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Greek Quinoa Salad

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A healthy and easy-to-make Greek Quinoa Salad with a simple dressing
Print Recipe

Greek Quinoa Salad

0 from 0 votes
A healthy and easy-to-make Greek Quinoa Salad with a simple dressing
Course Salad
Cuisine Mediterranean
Keyword greek quinoa salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 -8 as a side
Calories 315kcal
Author Chelsea Lords

Ingredients

  • 1 cup uncooked quinoa, rinsed
  • 3 cups baby spinach, coarsely chopped
  • 1 cup cherry tomatoes, halved
  • 3/4 cup black olives, or sub kalamata olives
  • 1 ripe medium avocado, chopped
  • 1 cup English cucumber, chopped
  • 1/3 cup red onion, chopped
  • 1/4 cup feta cheese

Dressing

  • 1/4 cup + 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 clove garlic minced
  • 1 teaspoon salt or to taste preference
  • 1/2 teaspoon ground pepper
  • 1/2 cup extra-virgin olive oil
  • Optional: 1 lemon

Instructions

  • Thoroughly wash your quinoa and follow package directions to cook the quinoa.
  • Coarsely chop the spinach. Slice the cherry tomatoes in half and slice the black olives either in half or in slices.
  • Peel the cucumber in stripes or leave the peel on, deseed if desired, and chop into small pieces. (I leave seeds and peel on!)
  • Remove the avocado skins and pit and chop into small pieces.
  • Combine the cherry tomatoes, black olives, cucumber, and avocado in a medium sized bowl and lightly stir together.
  • In a mason jar, add the red wine vinegar, dried oregano, and minced garlic Add in the salt and pepper (to taste preference). Add in olive oil. Shake together until ingredients are combined.
  • Pour the dressing over the cooked quinoa that has COMPLETELY cooled. (Add dressing to preference; you may not want to add it all)
  • Toss the rest of the vegetables in with the quinoa.
  • When ready to serve, top the salad with crumbled feta cheese. Squeeze fresh lemon over the salad if desired.

Video

Recipe Notes

See the post for substitutions and more ideas to add to this salad.

Nutrition Facts

Calories: 315kcal

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Nutrition facts for Greek Quinoa Salad

Delicious, healthy, and simple Greek quinoa salad
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22 Comments

  1. 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!

  2. I love love love greek salad and this is such a fun spin on it! Although no olives for me – I just don’t like them (although I keep trying) – I pick those bad boys right out : ) I started using my laptop in the kitchen to take notes as I go … otherwise I do the same thing and lose my pieces of paper!

    1. Haha I swear we have the same taste buds! I HATE olives! But they are one of my husband’s favorites and pretty traditional for a Greek salad so I threw them in and picked them out haha! That’s a great idea – I’m going to try that and a notebook from now on.

    1. Thanks so much Ashley! I’m glad I said something in the post, I’m getting all kinds of new ideas how to be better organized with recipe note keeping!

  3. I try to jot down my notes into my phone or tablet while I’m working in the kitchen since I would misplace my recipe notes before too since I’m such a scatterbrain hehe.
    Love the pretty colors of this salad Chelsea! Greek salad is one of my favorites and adding your tomato bouillon infused quinoa to this sounds amazing 🙂

    1. That’s a great idea! I need to upgrade from paper post-it notes for sure! Thanks Kelly! It adds a lot of flavor which I love

  4. Hi there, I’m stopping by from Two Cup Tuesday at Pint Sized Baker. I love greek salads and quinoa so I’m very excited about this recipe! It looks absolutely scrumptious and I can’t wait to try it. I’ve already pinned it.

  5. Hi is the dressing supposed to be 2 1/4 TBSP red wine vinegar or 1/4 cup + 2 TBSP red wine vinegar? We made this once already and it was absolutely delicious but I can’t remember which we did! Help! And thank you for the delicious recipe!

    1. The second – so sorry for that confusion!! I just fixed the recipe and appreciate you pointing that out to me! So glad you’ve enjoyed this salad! 🙂

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