Greek Quinoa Salad

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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!

Have a fun and safe holiday weekend!

Greek Quinoa Salad

A simple quinoa salad with all of your favorite Greek flavors.
4.75 from 8 votes

Ingredients

For the Salad:

  • 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

Instructions

  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.

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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!
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CommentsLeave a reply

  1. Do you have a specific brand on quinoa you like best? I have read that some brands tend to be bitter. I would love to make this salad, but want to avoid bitter quinoa. Thanks so much!

  2. I’ve been looking for a new way to eat/use quinoa. Thanks for the great recipe. I think I’ll try it out this weekend! Hope y’all have a great time with your family.

  3. I bought quinoa a few weeks ago since I’ve never made it before, but it’s just been staring at me from the pantry b/c I couldn’t decide what to do with it… I think I just found the recipe I would like to try first 😉 This looks DELICIOUS, girl!

  4. For a lower cal – no oil version mix the veggies and cheese together and let stand on counter for about an hour. You will be surprised at how much liquid (natural dressing) will be created. Taste and then add pepper and maybe a splash of vinegar to taste. Then mix in your quinoa.

  5. @ Rebecca~ I’ve heard that the bitterness from quinoa is merely from not rinsing it well. I haven’t tried different varieties, just basic quinoa from the bulk section at the Food Coop.

    This salad, as well all the rest listed below the recipe sounds delicious !!!

  6. 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!

  7. 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.

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

  9. 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.

  10. 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!

  11. 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!

  12. 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!

  13. 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!

  14. 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.

  15. Pingback: Quinoa | AZ UK
  16. 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!!

  17. 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!

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

  19. 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.

  20. Just made this. Got hungry waiting for the quinoa to cool and had to chop up a bowl of veggies for myself. This is delicious even in january with grape tomatoes and seedless cucumber from the grocery.

  21. I just have a quick question — the 1 cup of quinoa is before cooking — correct? Usually when I make a quinoa recipe I use the cooked amount, not the raw amount, so I just want to make sure.

  22. I made this for a BBQ last week and the bowl was empty in minutes even though I doubled up on everything. All the women wanted the recipe as well! I now make it as a side dish once a week for dinner. It’s absolutely delicious!

  23. Pingback: Greek Quinoa Salad

  24. I made it and shared with friends. We all love it so so much. Will be making it lots. Great pot luck number.


  25. My favorite summer salad! I cut my veggies smaller based on preference, but that’s the only change, yum!


  26. 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!

  27. 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!


  28. 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!


  29. 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.

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