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Greek Quinoa Salad is a dish I turn to often for BBQs, potluck and picnics. Think of a classic Greek Salad with the added heft of quinoa to make it a meal on its own. Since it tastes great at any temperature and holds up for days in the refrigerator, it works as well for get-togethers as it does for weekday lunches.
This recipe is a riff on my Greek Farro Salad, with all of the same mouthwatering ingredients like vine ripe tomatoes, crisp cucumber, olives, capers, feta cheese, sweet bell pepper, and tangy Greek Salad Dressing, but with quinoa as a base instead of farro. It’s great for people on a gluten free diet (brands vary on this, so make sure to read the package label), and great for people who love quinoa, like me!
“This is outstanding! I could eat these flavors everyday, and this makes a perfect weekday lunch. I also plan to try this with other grains…farro and buckwheat.”
marsha
Table of Contents
Ingredients for Greek Quinoa Salad
- Quinoa: Cooked and cooled. You want it to be fluffy, not overly wet, and free of clumps—it makes tossing so much easier.
- Plum Tomatoes: Look for ripe, firm tomatoes to add sweetness and a juicy texture.
- Cucumbers: Diced into bite-sized pieces. I peel them if the skin feels tough or bitter.
- Red Bell Pepper: Thinly sliced for a crisp texture and a burst of color.
- Shallot: Sliced into thin rings for a mild, sweet onion flavor that doesn’t overpower the salad. If you prefer sharper flavor, use red onion instead.
- Kalamata Olives: Halved for easy bites. Their briny flavor complements the other ingredients so well.
- Capers: Rinsed and drained to tone down their saltiness before adding to the salad.
- Dried Oregano: Use Greek oregano if you have it on hand. This earthy herb ties all the flavors together with a classic Mediterranean touch.
- Feta Cheese: Crumbled or finely diced. Its creamy tanginess is the perfect finishing touch.
- Red Wine Vinegar: Adds a bright, tangy kick to the salad. Use a good-quality vinegar for the best flavor.
- Kosher Salt: I like kosher salt for its clean taste and texture.
- Freshly Ground Black Pepper: Adds just enough heat to balance the flavors.
- Olive Oil: Use a good quality extra-virgin olive oil for a smooth, rich base to the dressing.
About Quinoa
Quinoa is a wonder seed that happens to be a complete protein, a rarity among plants. It’s packed with vitamins and minerals and has that adorable little curlicue in the middle when it’s cooked, with a texture like a heartier couscous. To avoid any bitterness, rinse quinoa to remove its natural coating, called saponin—though pre-rinsed options are available if you’re short on time. I always come back to it for its nutty flavor and the way it adds just the right amount of texture to a dish.
How to Cook Quinoa
Quinoa has a natural coating that can cause a bitter or soapy flavor, so it’s important to rinse before cooking (read more about it here). You can cook quinoa on the stovetop – it takes about 15 minutes covered in simmering water, plus 5 minutes off heat to become fully tender. Then uncover and fluff with a fork before serving. But I often cook quinoa in my rice cooker instead – just add rinsed quinoa and water using the same ratio, and select the white rice setting. Follow package instructions for exact measurements.
Recipe Tip
- Rinse the Quinoa: Always rinse quinoa until the water runs clear to remove the natural coating of saponin, which can taste bitter.
- Cool Completely: Be sure the quinoa is completely cooled before mixing it with the vegetables to keep everything crisp.
- Emulsify the Dressing: Whisk the olive oil into the vinegar slowly to ensure the dressing is smooth and evenly combined.
- Gentle Toss: Toss the salad gently to avoid mashing the quinoa or bruising the vegetables.
- Adjust Seasoning: Taste and adjust the salt and pepper just before serving, as the flavors will meld as the salad sits.
Recipe Options
- Red Onion Swap: Use thinly sliced red onion instead of shallot for a slightly sharper flavor and extra crunch.
- Citrusy Option: Swap red wine vinegar for fresh lemon juice to brighten the dressing with a touch of acidity.
- Garlic Lovers: Sometimes I like to add a small clove of minced garlic to the dressing for extra depth and a hint of spice.
- Add Protein: Turn this salad into a hearty main dish by adding chickpeas, grilled chicken, or shrimp.
- Cherry Tomatoes: I’ll often swap plum tomatoes for halved cherry tomatoes when I want a sweeter, juicier bite.
- Pine Nuts: Toasted pine nuts add a buttery crunch that complements the other ingredients beautifully.
- Fresh Herbs: A handful of parsley, dill, or mint can add a fresh, aromatic twist—I like to mix and match depending on what I have on hand.
How to Store
This salad holds up beautifully for up to three days in the refrigerator. Store it in an airtight container to keep the flavors fresh. If you want the vegetables to stay extra crisp, consider tossing the quinoa and dressing with the other ingredients just before serving. It’s an ideal option for make-ahead meals or weekday lunches.
This Greek Quinoa Salad shows up regularly in my meal prep rotation. I make a big batch on Sunday, knowing the flavors will develop even more over the next few days. Whether it’s packed for lunch or served as a side dish with grilled chicken for dinner, the combination of fresh vegetables and quinoa never disappoints.
Other Delicious Main Course Salads
How to Make Greek Quinoa Salad
Step 1: Combine vinegar, salt and pepper in a large serving bowl. Whisk in olive oil until emulsified.
Step 2: Add quinoa, tomatoes, cucumbers, bell pepper, shallot, olives, capers, oregano and feta; gently toss to combine. Serve.
Greek Quinoa Salad
Video
Ingredients
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- freshly ground black pepper to taste
- 1/4 cup olive oil or more
- 3 cups cooked quinoa cooled (about 1 cup dry)
- 4 medium plum tomatoes diced
- 2 medium cucumbers diced (peeled if necessary)
- 1 small red bell pepper thinly sliced
- 1 medium shallot thinly sliced and separated into rings
- 24 pitted kalamata olives halved (or pitted Greek olive mix)
- 1 tablespoon capers rinsed and drained
- 2 teaspoons dried oregano
- 6 ounces feta cheese finely diced or crumbled
Instructions
- In the bottom of a large salad bowl, whisk together vinegar, oregano, salt and pepper. Continue whisking while you add olive oil in a slow steady stream; whisk until emulsified. Add more salt and pepper to taste.
- Add quinoa, and next 8 ingredients (tomatoes through feta) to bowl; gently toss to coat and combine. Serve.
Notes
- Note that preparation time does not include cooking quinoa or allowing it to cool. Always rinse quinoa until the water runs clear before cooking.
- This salad travels well and holds up for a few days in the refrigerator – perfect for weekday desk lunches!
- The dressing for this salad is essentially a half recipe of Greek Salad Dressing, a staple in our house!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is outstanding! I could eat these flavors everyday, and this makes a perfect weekday lunch. I also plan to try this with other grains…farro and buckwheat.
Thank you, Marsha! And great idea to try this salad with different grains.
This was delicious! I substituted farro for the quinoa but for everything else, I followed the recipe. Healthy and perfect for weekday lunches too! I will definitely be making your the Greek dressing for green salads as well. Thank you!
That’s fantastic, Samantha! Thank you for coming back to let me know!
Oh yum, Marissa! I’m in love with this salad! My favorite flavors and really digging the quinoa!
Thanks, Kelly!
Love addition of quinoa to this salad and of course, love all the Greek flavors! Yum!
Thanks so much, Kevin!
Beautiful salad and a new idea for quinoa! I always buy it but then it languishes in my pantry… Thanks for a new idea, my friend. And so simple!
Thank you, Paula. It really is so easy to make and disappears fast! 😉
Oh, it’s been way too long since I’ve made a quinoa salad! I’ve even made a Greek version, but I’d be happy to try yours! Perfect for our hot muggy weekend!!
Perfect timing! Thanks, Liz!
When we have a gathering, there are a few salads that are a must make, and quinoa salad is one of them! I love the heartiness, and the variety of add-ins that can go with it. Loving this Greek version Marissa! Sounds like one I need to whip up for our next BBQ or picnic!
Thank you, Leanne! I think you’ll love it!
Marissa,
I will have to give the quinoa twist a try in the near future. Your original Greek Farro Salad is still a household go-to-recipe on a hot day in Virginia. And today would be one of those days. Heat index over a 100F!
I know in the food world one can start a raging debate over wine vs vinegar. Me, I am a strong supporter of wine when it can be used. This Greek salad is one recipe that it works well with wine instead of vinegar. I enjoy wine with my food and almost every application when one uses vinegar or makes a vinaigrette it will compete with the wine being served with the meal.
The key to the substitution of liquids is selecting the right wine – it must be one with good acidity. Staying true to this twist on a Greek Farmers Salad (Horiatiki), I would recommend the Greek wine Assyrtiko. Albariño is a great substitute from Spain. The advantage of using wine is that you also have a perfectly paired wine with your salad that compliments this delicious meal. If you are going to use a red, I would head to a Beaujolais. This French offering has good acid for a red. If you find the crispness of the dish falls short, a drop or two of juice from a lemon will solve that.
Please keep the summer recipes coming!
That is some hot Virginia weather, Tom! I can always count on you for terrific insight on pairing wine with food. What a wonderful idea to use wine instead of wine vinegar! Thank you for the specifics too – makes me want to head straight to the kitchen!
You know I love my Greek flavors Marissa! And quinoa is also at the top of my list. Delicious work my friend!
Thank you, Mary Ann!
We love quinoa in this house. My gluten-free son with Celiac shocked me when he gobbled it up when he was a little kid. Now a teenager, he still loves it, and this delicious recipe would be right up his alley. 🙂 And awesome article on Bob’s about quinoa. Great resource. Cheers! ~Valentina
Thank you, Valentina! I hope this one is a hit in your house!
I love Greek salad! What a fun twist on the classic using quinoa here, Marissa. I could see this one being perfect for a summer picnic. You’ve got all the best flavors going on in there!
Thanks so much, David!
This just reminds me that I haven’t had any quinoa in a while. The salad looks so refreshing, tasty and jam packed with flavours.
I do the same thing with quinoa, Angie! Forget about it for a while and then am so happy when some new recipe reminds me of it!
We mostly enjoy salads throughout the summer time, and greek salad (And its variations) is always a great choice; so light, refreshing yet sattsfying. Love the addition of quinoa here – some carbs never hurt 🙂
Thanks, Ben!
I am absolutely LOVING this spin on classic Greek salad, Marissa! The addition of quinoa is brilliant! Fresh, flavorful and perfect for summer!! Pinned!
Thank you, Cheyanne!