Whether you’re feeding a crowd or prepping for the week ahead, this Greek quinoa salad has you covered. It’s light, satisfying, and loaded with fresh summer flavor.
I’ve decided that I need to have a go-to quinoa salad recipe for every season. I already have a spring quinoa salad so now it’s time for a summery version. Throughout the summer months, our local farmers market is bursting with juicy tomatoes, crisp cucumbers, and gorgeous fresh herbs—so I decided to combine all of these into a fresh and flavorful Greek quinoa salad.
I love making a big batch of this salad at the beginning of the week. It’s perfect on its own, but I often serve it with grilled chicken or grilled salmon for a quick, protein-packed lunch. Bonus: the flavors only get better as it sits!
Why You Gotta Try This One
I’ve been making Greek salads and quinoa salads for years, but combining the two might be one of my best ideas yet. This one’s super fresh, loaded with flavor, and perfect for summer.
- Quick + Easy: Made with simple ingredients and minimal prep. You can have it ready in under 30 minutes!
Fresh + Flavorful: Loaded with juicy tomatoes, crisp cucumber, fresh herbs, and a zesty lemon vinaigrette, every bite is super refreshing. - Great for Meal Prep: This salad holds up beautifully in the fridge, so it’s perfect for make-ahead lunches or dinners all week long.
- Perfect for BBQs + Potlucks: It’s light, summery, and a total crowd-pleaser!
Here’s What You’ll Need
- quinoa – this is the base of the recipe and you can use any type of quinoa you like from white, black, red to tri-color. Any variety will work for this recipe. Follow my guide on how to cook quinoa for some tips and tricks!
- baby spinach – baby spinach has a mild flavor and texture that works perfectly in this greek quinoa salad.
- grape or cherry tomatoes – juicy and sweet, these bring a pop of color and fresh summer flavor.
- cucumber and red onion – for some added crunch.
- feta cheese – this brings the creamy, tangy flavor that ties everything together.
- kalamata olives – classic in Greek salads, these add a briny, salty bite that balances the freshness of the veggies.
- basil and parsley – to enhance the flavors!
- dressing – red wine vinegar, lemon juice, olive oil, maple syrup or honey, garlic, dijon mustard, oregano, salt, and pepper are all whisked together to make a simple homemade dressing that’s tangy, zesty, and full of flavor. No store-bought dressing needed!
Easy Recipe Swaps
- No olives? Leave them out or swap in chopped artichoke hearts or capers for a similar briny flavor.
- Make it dairy-free or vegan: Simply use a plant-based feta or leave the cheese out.
- Add protein: Feel free to add white beans or chickpeas for some protein. They’re a great addition–especially if you’re serving this as a main rather than a side dish.
How to Make Greek Quinoa Salad
Step 1: Cook the quinoa according to package directions. Let cool and set aside.
Step 2: In a small bowl, whisk together the dressing.
Step 3: In a medium bowl, stir together quinoa, spinach, tomatoes, cucumber, feta cheese, red onion, basil, olives and parsley. Pour dressing over quinoa salad.
Step 4: Toss salad to fully coat in the dressing. Serve immediately or let the salad chill in the fridge a few hours before serving.
Tips for the Best Greek Quinoa Salad
Just a few things to keep in mind when making this salad:
- Let the quinoa cool: Make sure your quinoa is fully cooled before mixing it with the veggies or the greens will wilt.
- Let it marinate: If you have time, let the salad sit for 15–30 minutes after mixing so the flavors really come together.
- Use fresh herbs: Don’t skip the basil and parsley! They brighten everything up and take the flavor to the next level.
- Turn it into a meal-sized salad: Serve this salad with grilled chicken for a meal-sized salad that’s great for lunch.
- Serving to kiddos? Chop everything extra small or skip the red onion for a milder, more kid-friendly version.
How to Store
This Greek quinoa salad is perfect for prepping in advance! You can make it the night before and let it chill in the fridge until you’re ready to serve—it actually tastes even better after the flavors have a little time to meld. Store any leftovers in an airtight container in the fridge and enjoy within 3–4 days.
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
Cook the quinoa in water according to the package instructions. Let cool completely.
In a large bowl, combine the cooled quinoa, spinach, cherry tomatoes, cucumber, feta, red onion, basil, olives, and parsley.
In a small bowl or jar, whisk together the red wine vinegar, lemon juice, olive oil, maple syrup, salt, and pepper.
Pour the dressing over the salad and toss until everything is well coated.
Serve immediately, or chill in the fridge for a couple of hours to let the flavors meld. Salad will keep in the fridge for 3–4 days.
Prevent your screen from going dark
- To make it in advance: You can prep the salad the night before and let it chill in the fridge until serving.
- To store leftovers: Store any leftovers in an airtight container for 3-4 days in the refrigerator.
- Make it dairy-free or vegan: Simply use a plant-based feta or leave the cheese out.
- Serving ideas: I love that this salad pairs well with just about any protein. It’s delicious served with my grilled apple cider vinegar chicken or grilled salmon. I think the flavors go really well together. It’s also a perfect side for cookouts and potlucks.
Serving: 1 cup | Calories: 223kcal | Carbohydrates: 23g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 509mg | Potassium: 169mg | Fiber: 3g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
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