This Greek Quinoa Salad makes such a delicious lunch or light dinner. It is full of fresh and delicious ingredients and is pulled together perfectly with Greek Salad Dressing!
Recently we had someone over to our house to do some work, and I was in the middle of shooting some videos when they arrived. I was a little horrified because when I work I’m kind of like a tornado on crack. I manage to mess up the kitchen and my office and everything that is in between. And given that our house has an open floor plan, that’s a fair amount of crack tornado wreckage. Seriously, it looked like a bomb went off in my kitchen.
I sheepishly explained what I do for a living. This kind and generous soul asked what I was making. When I said, “Oh! Greek Quinoa Salad!” with more than just a little twinkle in my eye, she met me with some serious skepticism. So I launched into why I love this Mediterranean Quinoa (and quinoa in general) so much.
Absolutely delicious! I made this for dinner this evening and it turned out fantastic.
The Benefits of Quinoa
If you have been following me for a while, you know I love quinoa. I’m not saying that you need to get on board for us to be friends, but it wouldn’t hurt. Okay, but in all seriousness, there is so much that is great about quinoa. The thing that I love the most about it is that it acts like both a carbohydrate and a protein in recipe. It’s consistency is so much like rice (hence me turning the classic Cilantro Lime Rice into Cilantro Lime Quinoa), but it is technically a seed, so it has protein in it. That means that it keeps you fuller longer. Which for me personally means that I eat less. Which is kind of a great thing, because we can’t call the muffin top “baby weight” anymore when the baby is going to be five in spring. Yikes.
If you want to read more about my love of quinoa, you can check out my Quinoa Breakfast Recipe, it is a great breakfast that keeps me full all morning. You could also read this post about Instant Pot Quinoa. It is an easy way to make it and it turns out perfect every time.
How to Make Greek Quinoa Salad
This Greek Quinoa Salad, or Mediterranean Quinoa Salad, is amazing because it comes together so easily. It is full of amazing fresh ingredients and totally packed with flavor. It is a delicious cold salad that is perfect to make ahead and eat all week long.
- Make the quinoa. I love making my quinoa in the Instant Pot because it makes it so easy, but you can easily make it on the stove top. Just be sure to rinse it first.
- Make the dressing. I love my Greek Salad Dressing on this recipe! But you could just as easily use my Balsamic Dressing.
- Combine the Ingredients. Toss the cooked quinoa with the chopped vegetables, feta cheese, and dressing!
Mediterranean Quinoa Salad Ingredients
- 4 cups cooked quinoa
- red onion
- red pepper
- feta cheese
- kalamata olives
- greek salad dressing
Toss all of the ingredients together and then dress it lightly, adding more to taste. Isn’t it so simple?
How long does this quinoa salad last?
This salad is freshest the day it is thrown together. That being said, it will last in the refrigerator for up to 4 days. If you want to make it last longer, don’t toss the whole salad with the dressing right away.
Can I use store bought Greek dressing?
Of course! I love my homemade recipe, but if making your own dressing will hold you back from making this, use store bought.
Can I leave out the feta cheese?
Yes! This recipe becomes vegan if you take out the feta cheese! I love feta cheese and I think it is perfect in this recipe, but it is also delicious without it.
Other Great Salads and Sides
If you make this Greek Quinoa Salad, please leave me a comment and let me know what you think!
Greek Quinoa Salad
- 1 cup quinoa dry
- 1 medium cucumber diced
- 2 roma tomatoes diced
- 1/2 red onion diced
- 1 small red pepper diced
- 6 oz feta cheese crumbled
- 1/2 cup chopped kalamata olives
- 1/2 cup Greek Salad Dressing added to taste
- Combine the quinoa and two cups of water in a medium saucepan over medium high heat until boiling. Reduce to a simmer, and continue cooking until all the water is absorbed, about 10 to 15 minutes.
- After quinoa has cooled, combine with the veggies and feta.
- Top with Greek Salad Dressing to taste (about half the original recipe makes for great flavor without being too much).