This Greek quinoa salad combines fluffy quinoa, crisp vegetables, chickpeas, Kalamata olives, and feta with a bright lemon-herb dressing. It works as a colorful side dish, a light lunch, or a make-ahead meal-prep salad.
The key is to cool the quinoa before adding the vegetables. This keeps the cucumber crisp, prevents the feta from melting, and helps every ingredient retain its texture.
Why You’ll Love This Quinoa Salad
- Fresh, crunchy vegetables and a tangy homemade dressing.
- Chickpeas and quinoa provide plant-based protein and fiber.
- Easy to prepare ahead for lunches and gatherings.
- Simple to customize with chicken, tofu, or extra vegetables.
Ingredients
For the salad
- 1 cup dry quinoa, rinsed well
- 2 cups water or low-sodium vegetable stock
- 1 English cucumber, quartered and sliced
- 2 cups cherry or grape tomatoes, halved
- 1/3 cup finely diced red onion
- 1/2 cup Kalamata olives, halved
- 1 can (15 ounces/425 g) chickpeas, drained and rinsed
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
For the lemon dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 small garlic clove, finely grated
- 1 teaspoon dried oregano
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
How to Make Greek Quinoa Salad
- Cook the quinoa. Combine the rinsed quinoa and water in a saucepan. Bring to a boil, cover, reduce to low, and simmer for 12 to 15 minutes until the liquid is absorbed.
- Let it rest. Remove the pan from the heat and keep it covered for 5 minutes. Fluff with a fork, spread on a tray, and cool completely.
- Make the dressing. Whisk the olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper in a small bowl.
- Assemble. Add the cooled quinoa, cucumber, tomatoes, red onion, olives, chickpeas, parsley, and feta to a large bowl.
- Dress and serve. Pour over the dressing and toss gently. Taste and adjust the lemon, salt, or pepper. Serve immediately or chill for 30 minutes.
Tips for the Best Result
- Rinse quinoa until the water runs clear to remove its naturally bitter coating.
- Cool quinoa completely before mixing it with the vegetables.
- If raw onion tastes too strong, soak the diced onion in cold water for 10 minutes and drain well.
- Add feta after tossing so it does not break down too much.
Variations
Add grilled chicken, salmon, tuna, or baked tofu to turn the salad into a main course. Bell pepper, baby spinach, artichoke hearts, or fresh dill also work well. For a dairy-free version, omit the feta or use a dairy-free alternative.
Turn It Into a Complete Lunch
Pair the salad with quick air-fryer chicken breast for extra protein, or explore more fresh meals in the Healthy Recipes collection.
Storage and Meal Prep
Store the salad in an airtight container in the refrigerator for up to 4 days. For maximum crunch, keep the dressing separate and add it before serving. Do not freeze the assembled salad because the fresh vegetables will lose their texture.
Frequently Asked Questions
Can I make it ahead?
Yes. Cook and cool the quinoa up to two days ahead. Assemble the salad the day you plan to serve it.
Is quinoa gluten-free?
Quinoa is naturally gluten-free. Check packaged ingredients for cross-contamination if required.
What can I serve with it?
Serve it alongside air-fried salmon or grilled chicken.
Easy Greek Quinoa Salad with Fresh Veggies and Feta
This easy Greek Mediterranean style quinoa salad is a family favorite, layered with fresh vegetables, garbanzo beans, and creamy feta cheese, all tossed in a light, bright lemon vinaigrette. It’s a no-cook, assembly-only recipe (after the quinoa is cooked) that’s perfect as a side dish, a light main, or for meal prep throughout the week.
For the Quinoa
- 1 cup quinoa (rinsed)
- 2 cups water
For the Salad
- 1 English cucumber (quartered and sliced)
- 1/2 small red onion (thinly sliced)
- 1 pint grape or cherry tomatoes (halved)
- 1/2 cup Kalamata olives (pitted)
- 1 can (15 ounces chickpeas, drained and rinsed)
- 4 ounces feta cheese (crumbled)
For the Greek Vinaigrette
- 1 large garlic clove (minced)
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 Rinse 1 cup of dry quinoa under cold water until the water runs clear and no soapy bubbles are visible. Transfer the rinsed quinoa to a small saucepan and add 2 cups of water.
- 2 Bring the quinoa and water to a boil over high heat. Once boiling, reduce the heat to a simmer, cover the pot, and let it simmer for 12 to 15 minutes. Once cooked, leave the lid on for an additional 5 to 10 minutes to allow the quinoa to absorb any remaining water and become light and fluffy. Transfer the cooked quinoa to a large bowl and let it cool completely to room temperature.
- 3 While the quinoa cools, prepare the salad toppings: Cut the English cucumber into quarter moons. Finely dice the red onion. Quarter the grape or cherry tomatoes. Slice the Kalamata olives in half lengthwise. Rinse and drain the canned garbanzo beans. Crumble the feta cheese. Add all prepared toppings to the large bowl with the cooled quinoa.
- 4 Prepare the Greek Vinaigrette: Mince the fat clove of garlic. In a spouted cup or small bowl, combine the minced garlic, dried oregano, Dijon mustard, fresh squeezed lemon juice, red wine vinegar, extra virgin olive oil, sea salt, and black pepper. Whisk vigorously until all ingredients are well combined and the dressing is emulsified.
- 5 Assemble the salad: Drizzle the prepared Greek Vinaigrette over the quinoa and vegetable mixture in the large bowl. Gently toss everything together until all the quinoa, vegetables, and feta are lightly coated with the dressing.
- 6 Serve immediately as a refreshing side dish or a light main course. This salad is also excellent for meal prep; store in individual airtight containers in the refrigerator for up to 3-4 days.
Let the quinoa cool before adding the vegetables and feta so the salad stays fresh, not watery. Chill for at least 30 minutes before serving. Store covered in the refrigerator for 3–4 days and toss again before eating.