Greek Quinoa Salad is an extraordinary culinary experience, offering a perfect blend of wholesome grains, vibrant vegetables, and an unforgettable zesty dressing. This recipe brings together fluffy quinoa, crunchy cucumbers, sweet cherry tomatoes, and the rich flavors of a homemade lemon-Greek dressing, making it a staple for healthy eaters and flavor enthusiasts alike.
Author’s Note
A Greek Salad, Transformed into a Complete Meal!
There are certain flavor combinations that just stick with you, and for me, the classic Greek salad ingredients are at the top of that list. The refreshing crunch of cucumbers, the juicy burst of tomatoes, the briny kick of olives, and the salty tang of feta cheese – it’s a symphony of tastes and textures. While a traditional Greek salad is wonderful on its own, I often found myself craving something more substantial, a dish that would truly keep me feeling energized and satisfied.
That’s where quinoa comes in. Adding this nutrient-dense grain, along with creamy avocado, transforms a simple salad into a robust and incredibly filling meal. It’s been a game-changer for my lunch routine, providing sustained energy without feeling heavy.
But let’s be honest, while the fresh veggie medley is fantastic, the homemade lemon-Greek dressing is truly the star of this Greek Quinoa Salad. It’s thick, vibrant, and perfectly balanced with tangy, savory, and a hint of sweet notes. What makes it so special is its incredible depth of flavor without relying on heavy creams or mayonnaise, allowing the fresh ingredients to shine through.
Lately, I’ve embraced the art of meal prepping this versatile Greek quinoa salad. It’s become my go-to for quick and healthy lunches throughout the week. For convenience, I often swap the avocado for a can of chickpeas, which holds up beautifully in the fridge. My secret for keeping everything fresh? Layering! I build my mason jars strategically: first the dressing, then chickpeas (if using), followed by the cooked quinoa, a generous layer of crisp vegetables, and finally, spinach with a sprinkle of feta on top. If I’m preparing several jars more than a day in advance, I’ll keep the olives and red onion in separate small containers to prevent their strong flavors from permeating the entire salad over time. This ensures every bite is as fresh and flavorful as the first!
Essential Greek Quinoa Salad Ingredients
Crafting the perfect Greek Quinoa Salad starts with selecting fresh, high-quality ingredients. Each component plays a vital role in creating the vibrant flavors and delightful textures that make this dish so special.
| Ingredient | Tips & Swaps for the Best Salad |
|---|---|
| Quinoa | The foundation of our hearty salad. For a perfectly fluffy and flavorful base, follow my favorite method for cooking quinoa. If you’re looking for variations, this salad also works beautifully with other grains like farro, couscous, or brown rice. Ensure it’s completely cooled before mixing! |
| Fresh Veggies | For peak freshness and crispness, chop your vegetables just before assembling the salad. Persian or English cucumbers are ideal for their minimal seeds and firm texture. Baby spinach adds a mild, earthy base, but feel free to experiment with baby kale or chopped romaine for a different leafy green element. |
| Flavorful Add-ins | Kalamata olives are a classic choice for their robust, briny flavor, but black olives work just as well if preferred. Red onion provides a sharp, pungent kick that complements the other ingredients beautifully; however, if you find raw onion too intense, you can easily omit it or soak it in cold water for 10 minutes to mellow its bite. |
| The Signature Dressing | This homemade lemon-Greek dressing is non-negotiable! Its vibrant tang and savory notes truly elevate the entire salad. Use freshly squeezed lemon juice, a high-quality extra virgin olive oil for the best flavor, and a good Dijon mustard to help emulsify the dressing and add a subtle complexity. This is where the magic happens! |
| Protein Boost (optional) | While the quinoa offers a good amount of protein, you can easily enhance the satiety of this salad. Chickpeas are an excellent vegetarian addition, especially for meal prep. For a truly Mediterranean experience, pair it with this delicious Greek grilled chicken for a complete and satisfying meal. |
| Feta Cheese | The crowning glory! Crumbled feta cheese adds a creamy, salty, and tangy dimension that is quintessentially Greek. For the best flavor and texture, I highly recommend buying a block of feta and crumbling it yourself rather than pre-crumbled varieties. |
Crafting the Perfect Lemon-Greek Dressing
The dressing is undeniably the heart of this Greek Quinoa Salad. It’s what binds all the fresh ingredients together, infusing every bite with bright, zesty, and savory notes. My recipe calls for a blend of quality olive oil, fresh lemon juice, honey for a touch of sweetness to balance the acidity, Dijon mustard for creaminess and tang, minced garlic for aromatic depth, dried oregano for classic Greek flavor, and red wine vinegar for an extra layer of brightness. Whisking these ingredients thoroughly creates an emulsified dressing that’s both rich and light. Don’t skip making it from scratch—the difference is truly remarkable!
Smart Storage & Meal Prep for Freshness
To ensure your Greek Quinoa Salad remains fresh and delicious for days, proper storage is key. The best practice is to store the quinoa, the prepared vegetables (excluding avocado and feta), and the dressing separately in airtight containers in the refrigerator. This method allows each component to retain its optimal texture and flavor. When you’re ready to enjoy, simply combine the desired portions.
For those who love the convenience of meal prepping, assembling this Greek quinoa salad in wide-mouth mason jars is a fantastic option. Begin by layering the dressing at the bottom. Next, add your choice of protein (like chickpeas instead of avocado for longer shelf life), followed by the cooked quinoa. Then, pile in your chopped vegetables and top with fresh spinach. Feta cheese can be added at this stage or kept separate if you prefer to sprinkle it just before serving. A crucial tip for meal prepping multiple jars ahead of time: keep the olives and red onion separate. Their strong flavors can sometimes overpower the other ingredients if stored together for too long.
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Print Recipe
Greek Quinoa Salad
Chelsea Lords
20 minutes
30 minutes
1 hour
1 hour 50 minutes
6
as a side
Recipe Video (Placeholder)
Watch a step-by-step video guide on how to prepare this delicious Greek Quinoa Salad!
Equipment
- Large mixing bowl
- Wide-mouth Mason Jar (for dressing or meal prep)
Ingredients
- 1 cup uncooked quinoa
- 3 cups baby spinach coarsely chopped
- 1 cup cherry tomatoes halved or quartered
- 3/4 cup kalamata olives halved or quartered
- 1 cup Persian cucumbers or English cucumber, chopped
- 1/3 cup red onion diced
- 1 large ripe avocado chopped
- 1/4 cup feta cheese
- 1/4 cup + 2 tablespoons olive oil
- 1 lemon yielding 1-1/2 tbsp juice
- 1-1/2 tablespoons honey
- 1-1/2 tablespoons Dijon-style mustard
- 1 clove minced garlic approx. 3/4 teaspoon
- 1-1/2 teaspoon dried oregano
- 3 tablespoons red wine vinegar
- Salt and pepper, to taste
Instructions
- 1. Prepare your quinoa according to these detailed directions. Once cooked, fluff it with a fork. It’s crucial to cool the quinoa completely—either in the fridge or freezer—until it reaches room temperature. You can even prepare the quinoa 3–4 days in advance to save time.
- 2. While the quinoa cools, prepare your fresh vegetables. Coarsely chop the baby spinach, halve or quarter the cherry tomatoes, slice the Kalamata olives, chop the Persian or English cucumber, dice the red onion, and chop the ripe avocado.
- 3. For the dressing, combine the olive oil, fresh lemon juice, honey, Dijon mustard, minced garlic, dried oregano, red wine vinegar, salt (start with 1/2 tsp), and pepper (start with 1/4 tsp) in a wide-mouth mason jar. Secure the lid tightly and shake vigorously until all ingredients are thoroughly combined and the honey and mustard are fully incorporated. Chill the dressing until you’re ready to assemble and serve the salad.
- 4. In a large mixing bowl, gently toss the completely cooled quinoa with the coarsely chopped spinach. Add the prepared tomatoes, olives, cucumber, and red onion to the bowl.
- 5. Just before serving (refer to Note 1 for optimal freshness), add the chopped avocado, crumbled feta cheese, and enough of the chilled lemon-Greek dressing to generously coat all the ingredients. Toss gently to combine, ensuring everything is well coated without mashing the avocado.
- 6. Serve your Greek Quinoa Salad immediately after adding the dressing, avocado, and feta for the best possible texture and vibrant flavors.
Recipe Notes
Mason Jar Salad for Easy Meal Prep: This recipe is perfectly suited for meal prepping in mason jars for convenient, quick lunches. For optimal results, swap the avocado for chickpeas (which hold up better) and layer your jar strategically: start with the dressing at the bottom, followed by chickpeas, then quinoa, a generous layer of mixed veggies, and finally, spinach. You can top with feta when ready to eat. If you’re preparing several jars more than a day in advance, consider keeping the olives and red onion separate, adding them just before serving to prevent their strong flavors from permeating the entire salad.
General Storage Guidelines: For maximum freshness, always store the individual components of the salad (cooked quinoa, chopped vegetables, and dressing) in separate, airtight containers in the refrigerator. This allows them to stay fresh for up to 3-4 days. Combine all ingredients only when you are ready to enjoy your delicious Greek Quinoa Salad.
Nutrition Facts
Serving: 1 serving
Calories: 437 kcal
Carbohydrates: 38g
Protein: 12g
Fat: 29g
Saturated Fat: 5g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 18g
Cholesterol: 6mg
Sodium: 648mg
Potassium: 1228mg
Fiber: 9g
Sugar: 3g
Vitamin A: 11515IU
Vitamin C: 48mg
Calcium: 204mg
Iron: 6mg
Nutrition information is automatically calculated and should be used as an approximation.
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Expert Tips for Crafting the Perfect Greek Quinoa Salad
Achieving a truly outstanding Greek Quinoa Salad is easy with a few simple techniques. Follow these tips to ensure your salad is consistently fresh, flavorful, and perfectly textured:
- Ensure Quinoa is Fully Cooled: This is a critical step! Mixing warm quinoa with fresh spinach and other vegetables can cause them to wilt and become soggy. For the best crisp texture, allow the quinoa to cool completely to room temperature, or even chill it in the fridge, before adding it to your salad. Preparing it a day or two in advance is a great time-saver.
- Mellow the Red Onion: Raw red onion can sometimes have a very sharp, pungent flavor. To soften its bite without losing its essence, finely dice the onion and soak it in a bowl of cold water for about 10 minutes. Drain well before adding to the salad. This simple trick makes the onion more palatable.
- Crumble Feta from a Block: While pre-crumbled feta is convenient, buying a block of feta cheese and crumbling it yourself will significantly enhance the taste and texture of your salad. Block feta is generally creamier and more flavorful, offering a superior authentic Greek experience.
- Pat Olives Dry: Kalamata olives, especially those from a jar, can carry excess moisture. Lightly pat them dry with a paper towel after halving or quartering them. This prevents any additional liquid from watering down your vibrant dressing and salad.
- Keep Dressing Separate for Longevity: If you plan to make a large batch or prepare this salad for future meals, always store the dressing separately from the salad components. Dressing the entire salad at once can cause the greens to wilt and other ingredients to soften over time. Dress individual portions just before serving to maintain maximum freshness and crunch.
What to Serve with This Versatile Greek Quinoa Salad
This Greek Quinoa Salad is wonderfully versatile and pairs beautifully with a variety of dishes, whether you’re looking for a light lunch or a more substantial dinner. Here are some fantastic serving suggestions to complement its fresh, Mediterranean flavors:
- Grilled Protein Options: For a light yet filling meal, serve alongside perfectly seasoned grilled chicken or succulent blackened shrimp. The smoky notes of grilled protein beautifully enhance the fresh flavors of the salad.
- Classic Greek Pairings: Embrace the full Mediterranean experience by serving your quinoa salad with traditional Gyros (either homemade or store-bought) or flavorful chicken souvlaki skewers.
- Vegetarian Additions: To keep it vegetarian or boost the plant-based protein, this salad is excellent with crispy baked falafel or tender air fryer chickpeas. Chickpeas are also a fantastic substitute for avocado in meal prep!
- Warm Bread & Dips: Enjoy it with warm pita bread or crunchy pita chips, perfect for scooping up every delicious bite. A dollop of creamy hummus or refreshing tzatziki sauce on the side makes for an even more satisfying experience. You can even use tzatziki as a base for the salad in a bowl.
Frequently Asked Questions About Greek Quinoa Salad
- Can I make this Greek Quinoa Salad vegan?
- Absolutely! To make this salad entirely vegan, simply omit the feta cheese and replace the honey in the dressing with an equal amount of maple syrup or agave nectar. The salad will still be incredibly flavorful and satisfying.
- How long does Greek Quinoa Salad last in the fridge?
- When stored correctly, with the dressing, avocado, and feta kept separate, the quinoa and vegetable components can last up to 3-4 days in airtight containers in the refrigerator. Once dressed and mixed, it’s best to consume the salad within 1-2 days for optimal freshness and texture.
- What’s the best way to cook quinoa for salads?
- For salads, I recommend cooking quinoa with a 1:2 ratio of quinoa to liquid (water or vegetable broth) and bringing it to a boil, then simmering until all liquid is absorbed and the quinoa is fluffy. The key is to cool it completely before mixing, as warm quinoa can cause other ingredients to wilt. You can even spread it on a baking sheet to speed up the cooling process.