This vibrant Greek Quinoa Salad is ideal for healthy meal prep. It combines fluffy quinoa with creamy feta, briny kalamata and green olives, crisp cucumber, crunchy red bell pepper, red onion, and a bright olive-oil Greek vinaigrette.
This quinoa-based Greek salad has become a household favorite—easy to make, full of texture, and surprising even picky eaters. It’s a satisfying, veggie-packed dish with a touch of plant protein from the quinoa.
Quinoa’s nutty flavor pairs perfectly with Mediterranean ingredients, making this a refreshing side for warm months or a bright reminder of summer in cooler seasons.
Make a large batch for the week and serve it alongside chicken, salmon, or even pizza and pasta. It stores well, making it a reliable choice for lunch meal prep.
Why You’ll Love It:
- Healthy. Loaded with fresh vegetables and fiber-rich quinoa (a complete protein), this vegetarian salad is a nutritious side or a meal-prep lunch option.
- Full of flavor. Feta, olives, red pepper, cucumber, tomatoes, and a zesty Greek vinaigrette create a lively Mediterranean profile.
- Stays fresh. With the right prep—seeding and finely chopping the vegetables—this salad maintains its texture in the fridge for days without getting soggy.
You Will Need:
- Quinoa: About 4 cups cooked and cooled. Cook on the stovetop or Instant Pot; instructions appear in the recipe notes.
- Feta: Brine-packed blocks are economical—crumble with a fork for the best texture and flavor.
- Olives: A mix of kalamata and green Greek olives gives depth; using one type is fine if preferred.
- Veggies: Finely chop and seed for best results: 1 English cucumber, 1 red bell pepper, ½ red onion, and about 1 cup chopped cherry tomatoes (seeds removed).
- Greek Vinaigrette: A simple olive oil–based dressing with lemon, red wine vinegar, oregano, honey, and Dijon balances the salad. Use homemade or store-bought.
How to Make The BEST Greek Quinoa Salad
This Greek quinoa salad is perfect for weeknight dinners and meal prep—easy to assemble and full of flavor.
- Cook the quinoa and prep the vegetables. Follow package or recipe instructions for quinoa and let it cool. Seed and finely chop the cucumber, red pepper, and tomatoes; mince the red onion and chop the olives.
- Combine quinoa and veggies. Add cooled quinoa to a large bowl, then stir in the chopped vegetables and olives until evenly distributed.
- Add feta. Crumble feta with a fork and fold it into the salad.
- Make the dressing. Whisk or shake together: ¼ cup olive oil, 1½ tablespoons red wine vinegar, juice of ½ lemon (1–2 tbsp), 2 teaspoons honey, ¾ teaspoon Dijon mustard, ¼ teaspoon garlic powder, ½ teaspoon dried oregano, ⅛ teaspoon black pepper, and ⅛ teaspoon salt.
- Toss and chill. Pour the dressing over the salad and toss until everything is evenly coated. For best flavor, chill 30–60 minutes before serving, though it’s fine served immediately.
What to Serve with Quinoa Salad
- Hummus with torn pita or fresh vegetables
- Seasoned chicken or grilled salmon
- Rice pilaf or roasted eggplant
- Stuffed grape leaves or Greek lemon potatoes
- Watermelon salad with feta and mint
Get Creative
Add fresh herbs like mint or oregano, a can of drained chickpeas, artichoke hearts, roasted red peppers, or sun-dried tomatoes to vary the flavors and boost the protein and texture.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Properly seeding the cucumber and tomatoes helps prevent excess liquid.
Meal Prep Tips
This salad is ideal for meal prep: it holds texture, flavors meld over time, and it’s easy to portion.
- Seed cucumbers and cherry tomatoes to reduce extra moisture.
- Cool quinoa completely before assembling to avoid wilting the vegetables.
- Portion into containers and add protein like salmon, chicken, or tofu if desired.
- Keep refrigerated for up to 4 days.
Can I Make it Ahead of Time?
- You can assemble this salad up to 24 hours before serving. Flavors are often best after the salad has chilled for 3–4 hours.
- Best make-ahead approach: Cook and cool the quinoa, chop and seed the vegetables in advance, then assemble the salad a few hours before serving. Fluff and garnish with extra feta or parsley just before serving.
Expert Tips
- Seed the cucumber and cherry tomatoes. Removing the watery seeds keeps the salad from becoming diluted and preserves a pleasing texture.
- Finely chop the vegetables. Small, uniform pieces (around ¼”) ensure every bite includes a balance of ingredients.
- Cool quinoa before mixing. Let cooked quinoa cool at room temperature or in the refrigerator to prevent wilting and to help it dry slightly for better texture.
Recipe FAQs
Slice the cucumber lengthwise and use a spoon to scoop out the seeds, then chop the remaining flesh to the desired size. Persian or mini cucumbers can be used as they have fewer seeds.
Cut cherry tomatoes in half, use clean hands or a small spoon to remove the seeds and membranes, then chop the halves into smaller pieces for the salad.
Kalamata olives offer a distinctive Greek flavor, but black olives or other green olives work fine as substitutes if needed.
More Quinoa Recipes
- Quinoa enchilada casserole
- Sweet potato quinoa salad
- Creamy Italian quinoa soup
More Healthy Recipes
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Greek Chopped Salad
-
Greek Yogurt Ranch (Dip and Dressing)
-
Italian Bean Salad
-
Air Fryer Salmon Bites
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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
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Cook the quinoa per package instructions or the notes below, then allow it to cool. You can cook quinoa the night before and refrigerate it.
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Place 4 cups of cooled quinoa in a very large bowl.
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Add chopped cucumber, tomatoes, red bell pepper, kalamata and green olives, and red onion. Toss to combine.
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Sprinkle in the crumbled feta and gently toss with tongs.
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Whisk or shake the dressing ingredients together in a jar until combined.
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Pour dressing over the salad and toss until evenly coated.
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Chill 30–60 minutes for best flavor, or serve immediately if needed.
Notes
Seeding cucumbers: Slice lengthwise, scoop out the seeds with a spoon, then cut into strips and dice to the desired size. Persian cucumbers work well if available.
Seeding cherry tomatoes: Halve the tomatoes, squeeze out seeds, and chop each half into smaller pieces. Measure after chopping—about a little less than a pint.
Crumbling feta: Buy a block in brine and crumble it with a fork to save money and achieve a nice texture.
Quinoa cooking instructions:
1 cup dry quinoa = about 3 cups cooked.
Stovetop Method
- 1 ⅓ cup dry quinoa
- 2 ½ cups water
- ½ 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, let rest 10 minutes, then fluff with a fork.
Instant Pot Method
- 1 ⅓ cup dry quinoa
- 2 cups water
- ½ teaspoon salt
Cook on manual pressure for 3 minutes, then allow a 10-minute natural release before venting. Open carefully and fluff. If your quinoa brand needs rinsing, reduce water by ¼ cup.
Nutrition
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