Greek Quinoa Salad is a crowd pleasing choice when you’re searching for a hearty dish to share at a BBQ, potluck or picnic! Think of a classic Greek Salad with the added heft of delicious quinoa to make it a meal on its own. It travels beautifully, is just as delicious at room temperature as it is cold, straight from the refrigerator, and holds up for days. So it’s perfect for get-togethers and weekday lunches too!
Greek Quinoa Salad
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!
Quinoa is a wonder seed that happens to be a complete protein, a rarity among plants. It’s also high in vitamins and minerals and has that adorable little curlicue in the middle when it’s cooked. Most of all, I love it’s nutty flavor and delicate crunch!
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). Rinsed quinoa takes about 15 minutes to cook, covered in simmering water, and another 5 minutes or so off of the heat to become fully tender. Then uncover and fluff with a fork before serving. Follow package instructions for exact directions.
Note that you’ll want the quinoa to cool at least to room temperature before assembling this salad.
Give this Greek Quinoa Salad a try for your next weekly meal plan or get-together and I bet it will become a staple salad in your house just like it is in ours!
Other Delicious Main Course Salads
- Tabouli Salad (or Quinoa Tabbouleh for gluten free diets)
- Strawberry Spinach Salad
- Nicoise Salad
- Italian Salad
- Italian Potato Salad
- Italian Pasta Salad
- Carne Asada Steak Salad
- Greek Potato Salad
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 Recipe Video
Greek Quinoa Salad
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!
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!