This Greek Quinoa Salad is full of bright Mediterranean flavors and makes excellent healthy meal prep. It combines nutty quinoa with creamy feta, salty kalamata and green olives, crisp cucumber, crunchy red bell pepper, red onion, and a simple olive oil–based Greek vinaigrette.
This quinoa Greek salad quickly became a favorite in our house — even my meat-and-potatoes husband surprised himself by loving it. It’s a satisfying, vegetable-packed dish with fiber and a touch of plant-based protein from the quinoa.
The nutty quinoa works beautifully with classic Mediterranean ingredients and makes a refreshing side for warm months or a bright reminder of summer on colder days. We often make a large batch to enjoy throughout the week alongside chicken, salmon, or even pizza and pasta. It stores well, so it’s an ideal choice for easy lunches and meal prep.
Why you’ll love it
- Healthy: Loaded with fresh vegetables and fiber-rich quinoa (a complete protein), this salad makes a nutritious side or a light lunch.
- So flavorful: Feta, olives, red pepper, cucumber, juicy tomatoes, and a tangy homemade vinaigrette combine for great taste.
- Holds up well: Proper prep keeps the salad from getting soggy, so it stays fresh in the refrigerator for several days without becoming watery.
You will need
- Quinoa: About 4 cups cooked and cooled (roughly 1 1/3 cups dry). See the notes for stovetop and Instant Pot cooking methods.
- Feta: A brine-packed block crumbled with a fork gives the best texture and value.
- Olives: A mix of kalamata and green Greek olives works well, but either type alone is fine.
- Veggies: Finely chop and seed 1 English cucumber, 1 red bell pepper, 1/2 red onion, and about a pint of cherry tomatoes.
- Greek vinaigrette: Olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, garlic powder, oregano, salt, and pepper. You can use a homemade shake-and-pour dressing or a store-bought vinaigrette.
How to make the best Greek quinoa salad
This simple salad is a reliable weeknight side and a strong addition to meal prep plans.
- Cook and cool the quinoa. Prepare quinoa according to package instructions or the notes below, then allow it to cool to room temperature (or chill overnight).
- Prepare the vegetables. Seed and finely chop the cucumber, red pepper, and cherry tomatoes. Finely mince the red onion and chop the olives.
- Combine quinoa and veggies. Add the cooled quinoa to a large bowl with all the chopped vegetables and toss to combine.
- Add feta. Crumble the feta with a fork and gently fold it into the salad so it’s distributed evenly.
- Make the dressing and dress the salad. Whisk or shake together 1/4 cup olive oil, 1 1/2 tablespoons red wine vinegar, juice of 1/2 lemon (1–2 tablespoons), 2 teaspoons honey, 3/4 teaspoon Dijon, 1/4 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/8 teaspoon black pepper, and 1/8 teaspoon salt. Pour over the salad.
- Toss and chill. Toss until everything is evenly coated. For best flavor, chill 30–60 minutes before serving so the ingredients can meld.
- Serve. Serve as a side or pair with protein like chicken, salmon, or tofu for a complete meal.
What to serve with quinoa salad
- Hummus with torn pita, fresh vegetables, or pretzels
- Seasoned or grilled chicken
- Roasted or pan-seared salmon
- Rice pilaf or herbed couscous
- Roasted eggplant or stuffed vegetables
- Stuffed grape leaves
- Watermelon salad with feta and mint
Get creative
Mix in fresh herbs like mint or oregano, a can of drained garbanzo beans, artichoke hearts, roasted red peppers, or sun-dried tomatoes for a different Mediterranean twist.
Storing leftovers
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Properly seeding cucumbers and tomatoes and cooling the quinoa first helps prevent excess moisture.
Meal prep tips
This salad keeps its texture well, making it ideal for meal prep.
- Seed cucumbers and cherry tomatoes to reduce extra liquid.
- Cool quinoa completely before combining so it won’t steam-wilt the vegetables.
- Portion into containers and add protein like salmon, chicken, or tofu if desired.
- Store up to 4 days in the refrigerator.
Can I make it ahead?
- You can prepare the recipe up to 24 hours in advance. For peak texture and flavor, assemble and chill 3–4 hours before serving.
- Best make-ahead approach: Cook and cool the quinoa, chop and prepare the vegetables, then assemble and dress the salad a few hours before serving. Fluff the salad and garnish with extra crumbled feta or parsley just before serving.
Expert tips
- Seed cucumbers and cherry tomatoes: Removing watery seeds helps maintain the salad’s texture and prevents excess liquid.
- Chop finely: Aim for small pieces (about 1/4 inch) so each bite includes a balance of ingredients.
- Cool quinoa before mixing: Let cooked quinoa cool at room temperature or in the fridge to avoid wilting the vegetables and to help the quinoa dry out slightly.
Recipe FAQs
Slice the cucumber in half lengthwise, use a spoon to scoop out the seeds, then chop the remaining flesh as desired. Persian or mini cucumbers are an easy alternative since they have fewer seeds.
Slice cherry tomatoes in half, use your fingers to gently squeeze out the seeds and membranes, then chop each half into smaller pieces if needed. Measure after seeding and chopping.
Kalamata olives have a distinctive flavor for a traditional Greek profile, but black or green olives can be used as acceptable substitutes if that’s what you have on hand.
More quinoa recipes
- Quinoa enchilada casserole
- Sweet potato quinoa salad
- Creamy Italian quinoa soup
More healthy recipes
Greek Chopped Salad-
Greek Yogurt Ranch (Dip and Dressing)
-
Italian Bean Salad
-
Air Fryer Salmon Bites
If you try this Greek Quinoa Salad and enjoy it, please leave a rating or comment on the original recipe post. Tag your photos on Instagram to share how yours turned out.
Greek Quinoa Salad (with Feta Cheese)
Ingredients
- 4 cups cooked quinoa cooled (about 1 ⅓ cups dry)
- 1 English cucumber seeded and finely chopped
- 1 cup chopped cherry tomatoes seeds removed
- 1 red bell pepper seeded and finely chopped
- ¼-⅓ cup chopped Kalamata olives
- ¼-⅓ cup chopped Greek green olives (or extra Kalamata)
- ½ red onion finely diced
- 8 ounces feta cheese crumbled
Greek Vinaigrette
- ¼ cup extra virgin olive oil
- 1 ½ tablespoons red wine vinegar
- ½ lemon juiced (1-2 tablespoons)
- 2 teaspoons honey
- ¾ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon dried oregano
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon salt
Instructions
- Cook the quinoa and allow it to cool. You can cook it the night before and chill it if preferred.
- Transfer 4 cups of cooled quinoa to a large bowl.
- Add the chopped cucumber, cherry tomatoes, red bell pepper, kalamata and green olives, and red onion. Toss to combine.
- Sprinkle in the crumbled feta and toss gently.
- Combine the dressing ingredients in a jar or bowl and shake or whisk until emulsified.
- Pour the dressing over the salad and toss until evenly coated.
- Chill 30–60 minutes for best flavor, then serve. If short on time, it can be served immediately.
Notes
Seeding cucumbers: Slice the cucumber in half lengthwise and scoop out the seeds with a spoon. Then slice and dice to the desired size. Persian or mini cucumbers are an easy swap if available.
Seeding cherry tomatoes: Halve the tomatoes, squeeze out seeds and membranes, then chop. Measure after seeding and chopping.
Crumbling feta: Buying a block of feta in brine and crumbling it yourself with a fork saves money and yields a fresh texture.
Quinoa cooking instructions
1 cup dry quinoa = about 3 cups cooked.
Stovetop method
- 1 1/3 cup dry quinoa
- 2 1/2 cups water
- 1/2 teaspoon salt
Rinse quinoa, combine with water and salt in a saucepan, bring to a boil, reduce heat to low–medium, cover and simmer 12–15 minutes. Remove from heat and let rest 10 minutes before fluffing with a fork.
Instant Pot method
- 1 1/3 cup dry quinoa
- 2 cups water
- 1/2 teaspoon salt
Cook on manual pressure for 3 minutes, then allow a 10-minute natural release before venting and fluffing. If your brand requires rinsing, reduce the water by 1/4 cup.
Nutrition
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Carbs: 36 g
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