Greek Quinoa Salad

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 315 kcal
Author Chelsea Lords


  • 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


  • 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


  1. Thoroughly wash your quinoa and follow package directions to cook the quinoa.

  2. Coarsely chop the spinach. Slice the cherry tomatoes in half and slice the black olives either in half or in slices.

  3. Peel the cucumber in stripes or leave the peel on, deseed if desired, and chop into small pieces. (I leave seeds and peel on!)

  4. Remove the avocado skins and pit and chop into small pieces.

  5. Combine the cherry tomatoes, black olives, cucumber, and avocado in a medium sized bowl and lightly stir together.

  6. 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.

  7. Pour the dressing over the cooked quinoa that has COMPLETELY cooled. (Add dressing to preference; you may not want to add it all)

  8. Toss the rest of the vegetables in with the quinoa.

  9. When ready to serve, top the salad with crumbled feta cheese. Squeeze fresh lemon over the salad if desired.

Recipe Video

Recipe Notes

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