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Greek Quinoa Salad
5 from 36 votes

Greek Quinoa Salad

Greek Quinoa Salad blends fluffy, toasted quinoa with classic Mediterranean vegetables, feta, and a lemony dressing. The combination features tender quinoa grains alongside crisp tomatoes, cucumbers, and red bell pepper, accented by feta cheese and bright fresh parsley. The lemon-garlic dressing ties flavors together with acidity and herbs, making the salad a fresh and filling side or light main dish.

Prep Time
17 mins
Cook Time
13 mins
Total Time
30 mins
Servings: 4 servings
Calories: 256 kcal
Course: Side Dish, Salad
Cuisine: Mediterranean, American

Ingredients

  • ½ cup quinoa dry
  • ¾ cup water
  • salt to taste
  • black pepper to taste
  • 1 can chickpeas (15 oz) drained and rinsed
  • 1 cup tomato chopped
  • 1 cup red bell pepper diced
  • 1 cup English cucumber diced and peeled
  • ½ cup feta cheese skip if vegan, crumbled
  • ¼-⅓ cup red onion minced
  • 2-4 TBSP parsley optional but tasty!, fresh chopped
LEMONY GREEK DRESSING
  • 1 lemon , juiced
  • 3 TBSP extra virgin olive oil
  • 1 tsp apple cider vinegar (or red wine vinegar)
  • 1 clove garlic , smashed and minced
  • ¼ tsp dried oregano leaves
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions

    Cup of Yum
  1. First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
  2. Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
  3. While the quinoa cooks, chop all your veggies and make the dressing.
  4. To make the salad dressing, whisk together all the ingredients in a small bowl or add to a mason jar (with a tight fitting lid) and shake well.
  5. Combine cooled quinoa with chopped veggies, optional parsley, and dressing. Mix well. Top with crumbled feta and enjoy!
  6. You can dive in right away or chill before serving. I love it both ways! If meal prepping, pop it in the fridge and dive in when your'e ready. The dressing will soak into the salad and amplify the flavor even more. Enjoy!

Notes

  • This recipe yields approximately 4 side salad servings or 2 large quinoa bowls.
  • Nutrition facts are estimated and can be adjusted based on ingredient variations.

Nutrition Information

Calories 256kcal (13%) Carbohydrates 23g (8%) Protein 7g (14%) Fat 16g (25%) Saturated Fat 4g (20%) Cholesterol 17mg (6%) Sodium 447mg (19%) Potassium 398mg (8%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 1343IU (27%) Vitamin C 68mg (76%) Calcium 135mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 256

% Daily Value*

Calories 256kcal 13%
Carbohydrates 23g 8%
Protein 7g 14%
Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 17mg 6%
Sodium 447mg 19%
Potassium 398mg 8%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 1343IU 27%
Vitamin C 68mg 76%
Calcium 135mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.