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.
5 from 1 vote

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 Lichty

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. 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.

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