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!
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.
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!
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!
More Greek Inspired Recipes
- Greek Turkey Meatballs
- Greek Chicken Kabobs
- Greek Grilled Vegetable Bowls
- Chopped Greek Salad
- Greek Chicken Bowls
- Greek Tortellini Salad
- Creamy Greek Pasta Salad
Greek Quinoa Salad
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
Have you tried this recipe?
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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!
Can you make this ahead of time?
I love this salad!
Can you tell me what the serving size is?
We love this recipes!
My family loves this! Great alternative to pasta salads for a change.
What is the fiber content per serving?
Made this a couple of times now. Have added some “Greek” chicken. Delicious! We love this. So easy too!
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!
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!
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.
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.
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.
Sorry for the mix up! I fixed the recipe to be more clear:)
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.
Loved the old recipe, is it located anywhere? It is my family’s favorite for years now. 🙂
Nutritious, delicious and versatile recipe. I added spinach and the second time I made it I used up another dressing that I had on hand. You can add garbanzos, or cannellini, or whatever leftover vegetables you need to finish up
Where did the old recipe go? I thought I had it saved on my phone, but can’t find it. The one we liked didn’t have the honey or the Dijon mustard in it. I’m sure this one is good, too, but we’ll wing it and try to make it the old way.
my kids are majorly missing the old recipe! Vikki, do you remember it? we don’t like the new one. 🙁 thank you in advance!
This salad was SO good. I doubled the wine vinegar and the lemon juice because I wanted those flavors to be a bit more pronounced. I will be making this on a regular basis.
Have made this dish half a dozen times now and it is the best! I make it on a Sunday and it makes me lunches for the rest of the week. I double the quinoa, add a little red pepper flake, and toss in some peppercini. It’s super flexible so sometimes I’ll add marinated artichoke hearts, extra peppers, just whatever I have on hand. Thanks for this great recipe!
This is a fantastic recipe! I make it multiple times in the summer; great for gluten free guests. I add a touch more honey, vinegar and mustard to the dressing to taste. Give it a try!!
I love anything Greek or Mediterranean. I used fresh cucumbers and tomatoes from my garden and picked up garlic from the farmers market . Oh how I love the flavors of summer fresh veggies. The vinaigrette dressing was delicious! I simply served it along side with chicken sausage on the grill. Thank you for this recipe I’ll be making it again soon… Possibly tomorrow!
I am thrilled you loved it so much.
I’ve prepared this twice and it’s been a hit both times. My favorite quinoa salad!
I am so glad you love it.
Easy, HEALTHY, and delicious! Thank youa
Glad you loved it!
LOVE this recipe!! It’s easy to make and it really is delicious. I have made this a few times, thank you for sharing this yummy recipe!
What a delight! Refreshing, filling and delicious. All the best flavors!
Love the dressing. I was surprised to see no parsley in the recipe.