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Greek Quinoa Salad recipe in a white bowl, showing fluffy quinoa, colorful tomatoes, cucumber, feta cheese and Kalamata olives, garnished with fresh oregano.
Easy Mediterranean Recipes

Greek Quinoa Salad Recipe (Mediterranean Diet–Approved)

A high-protein, gluten-free twist on the classic Greek salad, featuring fluffy quinoa, crisp vegetables, salty feta and a bright lemon-oregano dressing. Perfect for meal prep!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 4
Course: Lunch, Main Course, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Equipment Method Video Notes

Ingredients
  

Salad Base
  • 1 cup Quinoa "Dry, white or tri-color. Rinse thoroughly before cooking."
  • 1.5 cups Water or Broth For cooking the quinoa (1.5:1 ratio).
Veggies & Mix-ins
  • 1 large Tomato "Or 1 cup of cherry/grape tomatoes, halved."
  • 1 English Cucumber Diced.
  • 1/4 cup Red Onion Finely chopped.
  • 1/2 cup Kalamata Olives Pitted and halved.
  • 3/4 cup Feta Cheese Crumbled or cubed. Use Greek-made feta packed in brine for best flavor.
  • 1/4 cup Fresh Parsley Chopped.
Lemon-Oregano Dressing
  • 1/2 cup Extra Virgin Olive Oil EVOO,For the heart-healthy dressing.
  • 1/4 cup Fresh Lemon Juice Freshly squeezed for brightest flavor.
  • 1 tablespoon Red Wine Vinegar "Optional, adds depth to the dressing."
  • 1 teaspoon Dried Greek Oregano
  • 1 clove Garlic "Minced or 1/2 tsp garlic powder."
  • 1/2 teaspoon Salt Or to taste.
  • 1/4 teaspoon Black Pepper "Freshly cracked, or to taste."

Equipment

  • 1 Small saucepan with a lid (for cooking quinoa)
  • 1 Fine-mesh sieve (for rinsing quinoa)
  • 1 Large Mixing Bowl (for the salad)
  • 1 Small bowl or jar (for the dressing)
  • 1 Whisk or Fork
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Baking Sheet (optional, for cooling quinoa quickly)

Method
 

Prepare Quinoa:
  1. Rinse the 1 cup of quinoa thoroughly in a fine-mesh sieve until the water runs clear (to remove saponin bitterness). Then combine the rinsed quinoa and 1.5 cups of water/broth in a small saucepan. After that, bring to a boil, then immediately reduce heat to the lowest setting, cover and simmer for 15 minutes.
Cool Quinoa:
  1. Remove the pot from the heat and let it steam, still covered, for 5 minutes. Now, fluff with a fork, then spread the quinoa onto a baking sheet to cool completely (10-15 minutes) before using.
Prepare Vegetables:
  1. While the quinoa cools, dice the tomatoes, cucumber and red onion. Then halve the olives and chop the parsley.
Make the Dressing:
  1. In a small bowl or jar, whisk together the EVOO, fresh lemon juice, red wine vinegar (if using), oregano, minced garlic, salt and pepper until well emulsified.
Assemble the Salad:
  1. In the large mixing bowl, combine the cooled quinoa, chopped vegetables, olives and parsley. Then pour the dressing over the ingredients.
Toss and Rest:
  1. Gently toss the salad to ensure everything is evenly coated. After this, cover the bowl and refrigerate for at least 15-20 minutes (up to 4 days) to allow the flavors to marry.
Finish and Serve:
  1. Just before serving, gently fold in the crumbled feta cheese.

Notes

  1. For the best results, use block feta packed in brine.
  2. Ensure quinoa is fully cooled before tossing.
  3. Tossing and allowing the salad to rest for 15-20 minutes improves the flavor dramatically.