Greek Quinoa Salad

Quick Summary

Greek Quinoa Salad- quinoa salad with cucumbers, tomatoes, olives, feta cheese, red onion, and a simple Greek vinaigrette. This flavorful salad is a great side dish or delicious lunch!

Greek Quinoa Salad

I am always looking for ways to mix up my salad routine and this Greek Quinoa Salad is a GOOD one. It has all of the same flavors as a traditional Greek Salad, but the quinoa makes it super hearty. It is great served along side our Greek Chicken Kabobs, Greek Turkey Meatballs, grilled vegetables, chicken, steak, or fish. Don’t forget the pita bread, hummus, and tzatziki sauce for a full Greek spread!

The flavors are so good and so fresh! Along with the quinoa, you will find cucumbers, tomatoes, kalamata olives, feta cheese, red onion, and a zippy lemon Greek vinaigrette.

Geek quinoa salad recipe

How to Make Greek Quinoa Salad

This salad is easy to make! YAY!

  • First, cook the quinoa. 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.
  • Next, make the dressing! Whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, mustard, and oregano in a small bowl. Pour the dressing over the salad and stir until mixed well. Season with salt and pepper, to taste.
  • Assemble the salad! Combine the quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese. Drizzle the salad with dressing and toss to combine. Season with salt and pepper, to taste. Enjoy!
easy Greek quinoa salad

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 and this salad is perfect for when your garden is overflowing. I usually make a watermelon salad to go with, the perfect summer meal, if you ask me!

If you are looking for a simple salad to make for your summer cookout, 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 if you are looking for more salad recipes, find all of my favorites HERE!

Greek quinoa salad in bowl

More Greek Inspired Recipes

Greek Quinoa Salad

Greek Quinoa Salad- quinoa salad with cucumbers, tomatoes, olives, feta cheese, red onion, and a simple Greek vinaigrette. This flavorful salad is a great side dish or delicious lunch!
4.78 from 9 votes

Ingredients
  

For the Salad:

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

For the dressing:

  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1/4 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Kosher salt and black pepper, to taste

Instructions
 

  • 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.
  • To make the dressing, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, mustard, and oregano in a small bowl. Season with salt and pepper, to taste.
  • In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese. Drizzle the salad with dressing and toss to combine. Season with salt and pepper, to taste. Enjoy!

Nutrition

Calories: 279kcal, Carbohydrates: 24g, Protein: 6g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 11mg, Sodium: 325mg, Potassium: 284mg, Fiber: 3g, Sugar: 3g, Vitamin A: 207IU, Vitamin C: 4mg, Calcium: 101mg, Iron: 2mg

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Get the best of the best!
4 Recipes Guaranteed to be New Favorites

Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Summer Fall Gluten-Free Spring

Other recipes you may like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

Leave a comment

  1. 5 stars
    Made this for a family party a while ago and recently for a family reunion, my grandma requested I make this. Super delicious, easy to make, and healthy! Love it!

  2. This looks  so good!  Is there anyway y’all could give us the breakdown of the calories, fat,sodium and possibly diabetic exchanges?  I understand if it’s not possible but I love your recipes and my husband was just diagnosed with type 2 diabetes and it’s so hard to find healthy whole food recipes with the nutritional info online.  And lord knows we can’t afford a personal chef or nutritionist, lol.  Anyway, that you for the awesome recipes over the years and keep up the good work!

  3. 5 stars
    I just made this (although without the onion because they make me sick) and it is simple, healthy, and very good. Thanks for the recipe!

  4. 5 stars
    Delicious! I like to add a handful of chopped Italian parsley. For the dressing, I use only 2 tablespoons red wine vinegar, and add a teaspoon lemon juice, and a teaspoon of Dijon mustard.

  5. 5 stars
    I’ve made this for a couple BBQ’s. People love it and it’s healthy. I added sweet peppers and green onion since I didn’t have red.

  6. Your method re adding the salad dressing is confusing. In step 2 you say pour salad dressing over the quinoa and combine. In step 3, after “assembling “ the other ingredients, you say to drizzle dressing over the salad. If we poured the dressing into the quinoa in step 2 there’s no dressing left to drizzle. I certainly will make this salad, but will not pour all the dressing onto the quinoa but save some for drizzling, or better yet make extra dressing so that whoever wants extra dressing can pour or drizzle their own to taste.

  7. Just made this for our dinner this evening, left out the kalamata olives because one kid does not like them, added chopped fresh flat leaf parsley and fresh mint and some pomegranate as well…soooo good!! Thank you for the simple, tasty recipe! Easy to adapt to our own tastes.

See More Comments