Greek Quinoa Salad
User Reviews
4.6
Greek Quinoa Salad
Description
Greek Quinoa Salad features cooked quinoa mixed with baby spinach, quartered grape tomatoes, diced cucumber, crumbled feta, finely chopped red onion, basil, and parsley. The dressing combines red wine vinegar, fresh lemon juice, avocado oil, maple syrup, salt, and pepper for a bright, slightly sweet flavor that ties the ingredients together. Tossing the salad allows the vegetables and herbs to meld with the fluffy quinoa and creamy feta pieces.
The salad can be served immediately or chilled to meld flavors further. Optional sliced almonds add a crunchy contrast, while chopped avocado provides creaminess and healthy fats when added just before serving. This dish complements grilled proteins or can be enjoyed on its own as a light meal.
Variations like swapping red onion for yellow onion or adding white beans or chickpeas can increase the protein content, making it more substantial. The dressing can be replaced with other vinaigrettes such as Greek, white balsamic, or lemon-based dressings according to taste.
Ingredients
- 1 cup quinoa rinsed and drained, dry
- 2 cups baby spinach roughly chopped
- 1 cup grape tomato quartered, or cherry tomato
- 1 cup cucumber diced
- 1/2 cup feta cheese crumbled
- 1/4 cup onion red, finely chopped
- 1/4 cup basil chopped, fresh
- 1 Tablespoon parsley chopped, fresh
- 2 Tablespoons red wine vinegar
- 1/4 cup lemon juice
- 1/3 cup avocado oil or olive oil
- 2 teaspoons maple syrup or honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1/4 cup almonds optional, sliced
- 1-2 avocado chopped (optional, ripe
Instructions
- Cook quinoa: Cook quinoa in water, according to package directions. Let cool.
- Stir: In a medium bowl, stir together quinoa, spinach, tomatoes, cucumber, feta cheese, red onion, basil and parsley.
- Make dressing: In a small bowl, whisk together red wine vinegar, lemon juice, oil, maple syrup, salt and pepper.
- Add dressing: Pour dressing over quinoa salad and toss to combine. Top with almond slices, if using.
- Chill and enjoy: Serve immediately or let the salad chill in the fridge a couple hours before serving. Add avocado (if using), just before serving. Salad will keep up to 3-4 days in the fridge.
Notes
- Use yellow onion instead of red onion if preferred for a milder flavor.
- Adding white beans or chickpeas increases protein and makes the salad more filling.
- Include chopped avocado just before serving for creaminess and additional healthy fats.
- The dressing can be swapped with Greek, white balsamic, or lemon vinaigrettes as alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 306kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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