Save This vibrant Greek Quinoa Salad combines fluffy quinoa with Mediterranean vegetables, tangy feta, and a zesty lemon-oregano dressing for a refreshing and nutritious meal. Perfect for meal prep, this versatile salad works beautifully as a light lunch, side dish, or potluck contribution.
I first created this recipe during a particularly hot summer when I needed something refreshing yet substantial. Now it has become my go-to dish for entertaining because I can prepare it entirely ahead of time, and the flavors actually improve as it sits.
Ingredients
- Quinoa: 1 cup quinoa rinsed thoroughly under cold water to remove the natural bitter coating called saponin
- Water: 2 cups water for perfectly fluffy quinoa that maintains its structure
- Salt: ½ teaspoon salt to season the quinoa as it cooks
- Cherry tomatoes: 1 cup cherry tomatoes halved for bursts of juicy sweetness
- Cucumber: 1 cup cucumber diced for refreshing crunch
- Kalamata olives: ½ cup Kalamata olives for rich Mediterranean flavor
- Red onion: ½ cup red onion finely diced for a sharp contrast to the other ingredients
- Feta cheese: ½ cup feta cheese use authentic Greek feta for the best tangy flavor
- Fresh parsley: ¼ cup fresh parsley adds brightness and color
- Extra virgin olive oil: 3 tablespoons extra virgin olive oil use the highest quality you can find
- Fresh lemon juice: 2 tablespoons fresh lemon juice freshly squeezed provides the best flavor
- Red wine vinegar: 1 tablespoon red wine vinegar for depth and acidity
- Garlic: 1 clove garlic minced finely for aromatic flavor
- Dried oregano: 1 teaspoon dried oregano preferably Greek oregano for authenticity
- Black pepper: ¼ teaspoon black pepper freshly ground is best
- Salt: Salt to taste for final seasoning adjustments
Instructions
- Cook the quinoa:
- Place quinoa, water, and ½ teaspoon salt in a medium saucepan. Bring to a full boil over medium high heat. Once boiling, reduce to a gentle simmer, cover with a tight fitting lid, and cook for exactly 15 minutes. The key is to resist lifting the lid during cooking as this releases the steam needed for proper absorption. After 15 minutes, remove from heat but keep covered for an additional 5 minutes to allow the quinoa to finish steaming. Finally, uncover and fluff gently with a fork, separating the grains without crushing them. Spread on a baking sheet to cool faster if you're in a hurry.
- Prepare the vegetables:
- While the quinoa cooks, prepare your vegetables with uniform cuts for the best presentation and eating experience. Halve the cherry tomatoes through their equators rather than from stem to end for better presentation. Dice cucumber into small, consistent pieces about ¼ inch in size, leaving the skin on for color and nutrients if using English cucumbers. Slice olives into thin rings. For the red onion, dice very finely to distribute the flavor without overwhelming bites. Chop parsley leaves finely, discarding tough stems.
- Make the dressing:
- In a small bowl, combine olive oil, freshly squeezed lemon juice, red wine vinegar, minced garlic, dried oregano, black pepper, and a pinch of salt. Whisk vigorously until the mixture becomes slightly emulsified and takes on a cloudy appearance. This thorough mixing ensures the flavors blend properly and coat the salad ingredients evenly. Taste and adjust seasonings if needed.
- Assemble the salad:
- Once quinoa has cooled to room temperature, transfer it to a large mixing bowl. Add the prepared vegetables and feta cheese. Pour the dressing evenly over all ingredients. Using two large spoons or spatulas, gently fold the ingredients together with a lifting motion rather than stirring, which can break the quinoa and create a mushy texture. Continue folding until all components are evenly distributed and coated with dressing.
- Final touches:
- After mixing, taste the salad and adjust seasonings if necessary. Sometimes a final squeeze of lemon juice or sprinkle of salt can brighten all the flavors. For best flavor development, allow the salad to rest for at least 15 minutes before serving, giving the ingredients time to meld together. Serve at room temperature or chilled, garnished with additional fresh parsley if desired.
Save You Must Know
- Quinoa contains all nine essential amino acids, making it a complete protein
- This salad stays fresh in the refrigerator for up to 4 days
- Each serving provides nearly 25% of your daily fiber requirements
- Perfect for meal prep lunches throughout the week
The secret to making this salad truly exceptional is in the quality of the olive oil. I discovered this when traveling through Greece, where I tasted olive oil so fresh and fruity it completely transformed simple dishes. Now I always keep a bottle of premium Greek olive oil specifically for dressings and finishing dishes like this quinoa salad.
Make It Your Own
This Greek quinoa salad is incredibly adaptable to your preferences and what you have on hand. For a protein boost, add chickpeas or grilled chicken. In summer, try adding diced bell peppers or zucchini for extra color and nutrition. For a vegan version, simply omit the feta or replace it with cubed avocado or a plant based feta alternative.
If you prefer a stronger herb flavor, try adding fresh mint or dill along with the parsley. Both herbs complement the Mediterranean flavor profile beautifully and add another dimension to the salad. For a spicier version, include a pinch of red pepper flakes in the dressing.
Perfect Pairings
This versatile salad pairs wonderfully with grilled proteins like lemon herb chicken, garlic shrimp, or lamb kebabs. For a complete vegetarian meal, serve alongside warm pita bread and hummus. The bright flavors also complement rich dishes like moussaka or pastitsio by providing a refreshing counterpoint.
For entertaining, I often serve this as part of a Mediterranean mezze spread alongside tzatziki, stuffed grape leaves, and marinated olives. The vibrant colors make for a beautiful presentation that always impresses guests.
Storage Tips
For the freshest taste, store this quinoa salad in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after the first day as the ingredients have time to meld together. If making ahead for meal prep, you might reserve some of the dressing to refresh the salad just before serving.
If you find the salad has dried out slightly after refrigeration, a small drizzle of olive oil and squeeze of lemon juice will revitalize it. For the best flavor, remove from the refrigerator about 15 minutes before serving to take the chill off.
Seasonal Adaptations
Spring Use tender young spinach leaves in place of some parsley and add fresh peas
Summer Add diced bell peppers and substitute fresh cherry tomatoes with heirloom varieties
Fall Incorporate roasted butternut squash cubes and toasted pumpkin seeds
Winter Mix in roasted root vegetables like beets or sweet potatoes for heartiness
Save Success Stories
This Greek Quinoa Salad has become my signature potluck dish, earning rave reviews even from people who claim they don't like quinoa. The secret is in properly rinsing the quinoa and allowing the finished salad to rest before serving, which lets the flavors fully develop. I've converted countless friends to quinoa enthusiasts with this recipe, proving that healthy eating doesn't have to sacrifice flavor or satisfaction.
Recipe Questions
- → Can I make this salad ahead of time?
Yes, assemble the salad up to a day ahead and refrigerate. Add fresh herbs and toss before serving for best texture.
- → What can I use instead of feta?
Use vegan feta or diced avocado as a dairy-free alternative. Goat cheese is another option if dairy is suitable.
- → Is this salad gluten-free?
Yes, quinoa is gluten-free and all the other ingredients are naturally free of gluten as well.
- → How can I add more protein?
Stir in grilled chicken, shrimp, or a can of chickpeas to boost the protein content for a heartier meal.
- → What wine pairs well with this salad?
Dry white wines like Sauvignon Blanc complement the fresh flavors and lemony dressing.