The Only Greek Quinoa Salad You Need for a Healthy Reset

Looking for a dish that feels like a healthy reset without tasting like cardboard? This is it.

Spring is finally here and your body is craving something fresh. You need a meal that is bright, crunchy, and totally satisfying. This Greek Quinoa Salad delivers every single time.

Why You’ll Love This Recipe

This recipe is a total winner because it stays fresh for days. It is the ultimate meal prep solution for your busy work week. You get protein from the quinoa and healthy fats from the olives.

The flavors are bold and punchy thanks to a homemade lemon-oregano vinaigrette. It is naturally gluten-free and keeps you full for hours. You will love how simple and fast this comes together.

Easy Cooking Steps

Making this salad is as easy as boiling water. You just cook the quinoa and chop a few fresh veggies. The dressing comes together in one small bowl with a quick whisk. Even if you are a beginner, you can master this salad in 30 minutes.

Ingredients You’ll Need

Most of these items are likely already in your kitchen. Grab some fresh seasonal produce to make the flavors really pop.

• 1 cup quinoa, rinsed
• 2 cups water
• 0.5 tsp salt
• 1 medium cucumber, diced
• 1 pint cherry tomatoes, halved
• 0.5 medium red onion, finely diced
• 0.5 cup kalamata olives, pitted and sliced
• 0.5 cup crumbled feta cheese
• 0.25 cup fresh parsley, chopped
• 0.25 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 garlic clove, minced
• 1 tsp dried oregano
• 0.25 tsp ground black pepper

Step-by-Step Directions

1. Rinse quinoa under cold water and drain well.
2. Combine quinoa, water, and 0.25 tsp salt in a medium saucepan and bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is fully absorbed.
4. Remove from heat and let quinoa rest covered for 5 minutes, then fluff with a fork and allow to cool to room temperature.
5. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, remaining salt, and black pepper until emulsified.
6. In a large mixing bowl, combine the cooled quinoa, cucumber, tomatoes, red onion, olives, and parsley.
7. Pour the dressing over the salad and toss to coat ingredients evenly.
8. Gently fold in the crumbled feta cheese immediately before service.

Best Ways to Enjoy It

Serve this salad chilled or at room temperature. It looks beautiful in a big ceramic serving bowl for your next gathering. Pair it with grilled chicken or roasted chickpeas for extra protein.

It is the perfect side for a backyard BBQ. You can also stuff it into a pita for a quick handheld lunch. The salty feta and zesty lemon make every bite exciting.

Keep It Fresh

Store your leftovers in an airtight container in the fridge. This salad stays delicious for up to 4 days. The flavors actually get better over time as the dressing soaks in. Do not freeze this recipe as the cucumbers will lose their crunch.

Tips for Best Results

• Always rinse your quinoa to remove the bitter natural coating.
• Let the quinoa cool completely before adding the fresh vegetables.
• Use high-quality extra virgin olive oil for the best dressing flavor.
• Finely dice the red onion so it does not overpower the salad.
• Add the feta last so it stays in nice, creamy chunks.
• Use fresh lemon juice instead of the bottled stuff for brightness.

Ways to Switch It Up

• Swap quinoa for farro or couscous if you want a different grain.
• Add a can of rinsed chickpeas for a boost of plant-based protein.
• Use bell peppers instead of cucumbers for a different kind of crunch.
• Make it vegan by swapping feta for diced avocado or vegan cheese.

Common Questions

Can I make this ahead of time?

Yes, this is one of the best make-ahead salads out there. Just hold the feta until you are ready to serve. Everything else can sit and marinate perfectly.

Is this salad served hot or cold?

This Greek Quinoa Salad is best served cold or at room temperature. Cold temperatures keep the veggies crisp and refreshing. It is much better than a warm salad for meal prep.

You are going to love how this makes you feel!

— Jasmine

Greek Quinoa Salad

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 320

Ingredients Method

Ingredients

  

• 1 cup quinoa , rinsed
• 2 cups wate r
• 0.5 tsp sal t
• 1 medium cucumber , diced
• 1 pint cherry tomatoes, halved
• 0.5 medium red onion, finely diced
• 0.5 cup kalamata olives, pitted and sliced
• 0.5 cup crumbled feta cheese
• 0.25 cup fresh parsley, chopped
• 0.25 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 garlic clove , minced
• 1 tsp dried oregano
• 0.25 tsp ground black pepper

Method

 

1. Rinse quinoa under cold water and drain well.
2. Combine quinoa, water, and 0.25 tsp salt in a medium saucepan and bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is fully absorbed.
4. Remove from heat and let quinoa rest covered for 5 minutes, then fluff with a fork and allow to cool to room temperature.
5. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, remaining salt, and black pepper until emulsified.
6. In a large mixing bowl, combine the cooled quinoa, cucumber, tomatoes, red onion, olives, and parsley.
7. Pour the dressing over the salad and toss to coat ingredients evenly.
8. Gently fold in the crumbled feta cheese immediately before service.