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Greek Quinoa Salad

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This healthy Greek quinoa salad features baby spinach, tomatoes, cucumber, red onion, feta cheese and a tangy lemon dressing. Works as a make-ahead lunch option and is a total crowd pleaser at summer cookouts.

I’ve decided that I need to have a go-to quinoa salad recipe for every season. I already have a spring quinoa salad so now it’s time for a summery version. Throughout the summer months our local farmers market is bursting with juicy tomatoes, crisp cucumbers and gorgeous fresh herbs so I decided to combine all these things into a Greek inspired quinoa salad.

I’ve been making Greek salad for years — namely this white bean quinoa salad — but today’s version is a tad different. The base is essentially the same, but there’s cucumber for a little crunch, feta cheese and instead of fresh avocado I used nutrient-rich avocado oil. You still get the subtle avocado flavor and creaminess, but no brown chunks or mushiness when you serve the leftover salad.

Here’s What You’ll Need

  • quinoa – this is the base of the recipe and you can use any type of quinoa you like from white, black, red to tri-color. Any variety will work for this recipe.
  • baby spinach – baby spinach has a mild flavor and texture that works perfectly in this greek quinoa salad.
  • grape tomatoes or cherry tomatoes
  • cucumber and red onion – for some added crunch.
  • feta cheese – this adds such a good flavor to the salad. If needed you can use a vegan feta.
  • basil and parsley – to enhance the flavors!
  • red wine vinegar, lemon juice, avocado or olive oil, maple syrup, salt and pepper – instead of an elaborate dressing, we’re using these six items to add a light and refreshing flavor to the salad.
  • almond slices and chopped avocados – these are optional, but they’re the perfect toppers to bring it all together!

Notes & Substitutions

Red onion – Not a fan of red onion use yellow onion instead.

Beans – Feel free to add white beans or chickpeas for some protein. They’re a great addition — especially if you’re serving this as a main rather than a side dish.

Avocado – Want to add a little creaminess and healthy fats to your salad? Add in some chopped avocado!

Dressing – I love the dressing I paired with this salad but any dressing would work if you’re in a pinch. Some options: Greek Salad Dressing, white balsamic vinaigrette or lemon vinaigrette.

Serving and Storing Greek Quinoa Salad

I love that this salad pairs well with just about any protein. It’s delicious served with my grilled apple cider vinegar chicken. I think the flavors go really well together. It’s also a perfect side for cookouts and potlucks.

To make it in advance: You can prep the salad the night before and let it chill in the fridge until serving.

To store leftovers: Store any leftovers in an airtight container for 3-4 days in the refrigerator.

More Quinoa Salad Recipes:

  • Southwestern Quinoa Salad
  • Roasted Broccoli Quinoa Salad
  • Roasted Sweet Potato, Kale and Quinoa Salad
  • Quinoa Salad with Corn and Avocado
  • Quinoa Spinach Salad
  • Spring Quinoa Salad
  • Chickpea Quinoa Salad

More Summer Salads to Try:

  • Healthy Quinoa Salad
  • Curried Cauliflower Salad
  • Blueberry Corn Chicken Salad
  • Healthy Pasta Salad
  • Pesto Pasta Salad
  • Asparagus Salad

If you make this greek quinoa salad please be sure to leave a comment and star rating below. Your feedback is so helpful for the EBF team and other EBF readers who are thinking about making the recipe!

Greek Quinoa Salad

5 from 18 votes
A healthy quinoa salad featuring some of the best produce summer has to offer, feta cheese and a tangy lemon dressing. Perfect as a make-ahead lunch option or a summer cookout side dish.
Print Recipe
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 1 cup dry quinoa, rinsed and drained
  • 2 cups roughly chopped baby spinach
  • 1 cup grape or cherry tomatoes, quartered
  • 1 cup diced cucumber
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh basil
  • 1 Tablespoon chopped fresh parsley
  • 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 ground pepper
  • 1/4 cup sliced almonds, optional
  • 1-2 ripe avocados, chopped (optional)

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.

Video





Notes

Red onion – Not a fan of red onion use yellow onion instead. 

Beans – Feel free to add white beans or chickpeas for some protein. They’re a great addition — especially if you’re serving this as a main rather than a side dish.

Avocado – Want to add a little creaminess and healthy fats to your salad? Add in some chopped avocado!

Dressing – I love the dressing I paired with this salad but any dressing would work if you’re in a pinch. Some options: Greek Salad Dressing, white balsamic vinaigrette or lemon vinaigrette.

Nutrition

Serving: 1/6 of recipe Calories: 306kcal Carbohydrates: 27g Protein: 8g Fat: 19g Fiber: 4g Sugar: 5g
Author: Brittany Mullins
Course: Salad
Cuisine: Greek
Keyword: greek quinoa salad

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