Two Peas and Their Pod

Greek Quinoa Salad

Who’s excited for Memorial Day weekend? We sure are! My dad is visiting this week so we are having a little barbecue at our house. Josh is going to grill up some chicken and veggies and I am going to make a few salads and sides.  Oh, and of course there will be dessert-I am making my Mini Fruit Pizzas.

I asked Josh what salads I should make for the barbecue and he requested my Greek Quinoa Salad-it is one of his favorites. It is high on my list too, so of course I added it to our menu! This Greek Quinoa Salad is simple to make and is perfect for any Memorial Day party.

This Greek Quinoa Salad has all of the same flavors as a traditional Greek Salad, but I added quinoa. I love the texture and heartiness the quinoa adds. It is great served along side grilled vegetables, chicken, or fish.

You can also serve this Greek Quinoa Salad as a main dish. During the summer months, we eat this salad for dinner all of the time-I am always trying to use up our garden tomatoes and cucumbers:) I usually cut up some watermelon for dessert and call it good! A perfect summer meal if you ask me!

If you are looking for a simple salad to make for your Memorial Day barbecue, give this Greek Quinoa Salad a try. I am sure you will be making it all summer long after you make it once. It’s a winner!

And don’t forget to enter out giveaway for a KitchenAid Ice Cream Maker Attachment! And did you see our new feature, “This and That?” Make sure you check it out!

Have a fun and safe holiday weekend!

Greek Quinoa Salad

Yield: Serves 6

A simple quinoa salad with all of your favorite Greek flavors.


2 cups water
1 cup quinoa
Pinch of salt
1 cup grape tomatoes, halved
1 cup chopped cucumber
1/3 cup pitted kalamata olives, halved
1/4 cup diced red onion
1/3 cup feta cheese
Salt and freshly ground black pepper, to taste

To make the dressing:
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano


1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese.

3. To make the dressing, whisk together olive oil, red wine vinegar, and oregano in a small bowl. Pour dressing over the salad and stir until mixed well. Season with salt and pepper, to taste.

If you like this Greek Quinoa Salad, you might also like:

  Yum Pin It

117 Responses to “Greek Quinoa Salad”

  1. It looks delicious, Maria. Perfect for Memorial Day…or any other day, for that mater. :)

  2. kitchen essence — May 26, 2012 @ 6:21 pm

    that’s a clever idea!

  3. Sounds delicious! My husband loves Greek Salad! I bet it would also be good (but not as healthy) with couscous or orzo instead of quinoa.

  4. Joanne — May 26, 2012 @ 9:36 pm

    I love these flavors when paired when pasta so I know I’d adore them with quinoa as well! What a great dish to kick off the bbq season!

  5. Jen — May 27, 2012 @ 11:39 am

    I made this for our family BBQ and it was delicious. I used a lemon infused olive oil and it gave it a little bit of extra flavor.

  6. Pingback: This week’s yummy menu « My Yummy Local Life

  7. jody — May 27, 2012 @ 7:54 pm

    this was absolutely delicious! husband and three boys ate it all! love quinoa and it was perfect inside homemade gyros. thank you!

  8. OH YUM!!!!!!! Pinning this one for sure!

  9. Tracy {Pale Yellow} — May 28, 2012 @ 2:38 pm

    Great picnic salad! So light and fresh!

  10. Minnie(@thelady8home) — May 29, 2012 @ 2:13 pm

    Sounding so delicious yet so simply to make.

  11. Monica — June 1, 2012 @ 7:43 pm

    This is my favorite quinoa recipe so far! Thank you and I love your blog.

  12. Tara — June 3, 2012 @ 12:04 pm

    This was one of the most delicious things I have ever tasted. Thank you so much for sharing!!!

  13. Alecia — June 4, 2012 @ 2:54 pm

    This was excellent!! Thank you for sharing!

  14. Pingback: Crunchy Vegetable, Avocado + Basil Toss | Daily Bites | Healthy Gluten-Free + Dairy-Free Recipes

  15. Pingback: Quinoa Cookies | Quinoa Cookie Recipe | Two Peas & Their Pod

  16. Robin D — June 11, 2012 @ 1:06 pm

    This is my first experience with quinoa (in Texas, quinoa isn’t one of the more popular grains) but am I ever glad I gave this a try. It’s absolutely out of this world! Thanks for the recipe and nudging me out of my comfort zone.

  17. Pingback: Zucchini, Fresh Corn and Quinoa Bowl with Feta and Basil | Aggie's Kitchen

  18. Jo Lynn — June 13, 2012 @ 9:42 pm

    This was excellent! I substituted farro for the quinoa because I prefer its texture. I also added minced garlic and a little lemon juice to the dressing. I served it with a grilled leg of lamb that my husband cooked on the rotisserie. Everything was wonderful!

  19. Liz - Meal Makeover Mom — June 16, 2012 @ 9:02 am

    I’m heading to an end-of-the season middle school soccer party today and promised to bring something healthy, fresh, and delicious. I think this will be the recipe I make. Can’t wait to share it with all the other Soccer Moms!

  20. Megan @ The I Do Diaries — June 21, 2012 @ 2:21 pm

    I made this for my lunches this week and it is SO good! This was my first time cooking quinoa and I am very pleased with the results :) This is definitely going to be a keeper, thanks for sharing the recipe with us!

    • Two Peas replied: — June 21st, 2012 @ 10:32 pm

      You are very welcome!

  21. Pingback: 101 Salad Recipes for SummerFood – Construed

  22. Pingback: Greek tabbouleh salad « More Quiche, Please

  23. Laura — July 20, 2012 @ 1:05 am

    YUM! I just made this for the 2nd time in a week. I make mine vegan, with tofu “feta.” So tasty!!

    • Two Peas replied: — July 20th, 2012 @ 8:43 am

      I love the idea of using tofu! Glad you liked the salad!

  24. Pingback: Barbeque Survival Guide for Vegetarians - Budget For HealthBudget For Health

  25. Pingback: Greek Quinoa Salad: Lulu’s Recipe Box | life in yellow

  26. Pingback: Southwestern Pasta Salad with Creamy Avocado Dressing | Two Peas & Their Pod

  27. Pingback: Greek Nachos - Lemons for Lulu | Lemons for Lulu

  28. Lori — September 2, 2012 @ 11:27 pm

    I can hardly wait to make this! This is just the kind of thing I like to eat:-)

  29. jenny — September 9, 2012 @ 11:42 am

    This salad is very good,and traveled well for a pot luck we went to last night. It was eaten up before we left the party early so that is also an endorsement. The only change I made was to turn the heat OFF and cover after the 5 minute rolling boil.This is an energy saving tip I got off the bag of organic quinoa, and I have followed that tip a number of times with quinoa so I know it works. thanks for the recipe!

  30. Lori — September 12, 2012 @ 9:55 am

    I just made this again, for the second time since I ‘discovered’ this recipe on September 2nd. I LOVE this so much!

    First time I made it, I did as instructed in the directions but the second time around (today), I boiled the quinoa for 5 minutes than took it off the heat source and covered it for 15 minutes. After taking the cover off after the 15 minutes were up, I just let the quinoa breath; I left it alone. When the 5 minutes of breathing time was up, then I put it in the big bowl with everything else.

  31. Pingback: Greek Pasta Salad « A Cedar Spoon.

  32. Pingback: Greek Pasta Salad | A Cedar Spoon

  33. Pingback: Superfoods For Super Fat Loss « Tats Tips – Wedding Blog and Advice From The Wedding Salon

  34. Pingback: Quinoa | AZ UK

  35. Pingback: Greek Quinoa Salad | A Cedar Spoon | A Cedar Spoon

  36. Molly — December 29, 2012 @ 3:03 pm

    Just wanted to let you know that I have tried many of your recipes, and they’ve all been wonderful! Thanks for sharing your recipes and ideas!!

  37. Liv — February 15, 2013 @ 7:12 pm

    I made this tonight but I switched it up a little. I used green onion I stead of red, black olives instead of kalamata, and balsamic vinegar instead. It was awesome all the same! I liked it with more olives and feta. This would be good with red or yellow bell peppers too!

  38. Patricia Miller — April 8, 2013 @ 1:17 pm

    I made this to take to work for lunch. It was SO good – thanks for sharing! I’ll definitely be making this again.

  39. Robert — April 10, 2013 @ 1:15 am

    I’ve used this recipe many times and have had many compliments coming my way. Only thing I add regularly is fresh mint, chopped. Also have added chopped bell peppers, particularly the multi colored baby ones. Plus chopped zucchini. garlic goes ell with this sale. Great recipe, many thanks.

  40. Pingback: Quinoa Greek Salad | Blissful Domesticity

Leave a Comment