If you’re craving a dish that’s bursting with fresh flavors, vibrant colors, and a satisfying texture, you have to try this Greek Quinoa Salad Recipe. It takes the wholesome goodness of quinoa and pairs it with classic Mediterranean ingredients like crisp red peppers, tangy feta cheese, and salty kalamata olives. This salad is perfect for warm days, potlucks, or just a healthy lunch that will leave you energized and smiling. The combination of bright lemon juice and red wine vinegar ties every bite together beautifully, making it a favorite for anyone who loves bright, wholesome food.
Ingredients You’ll Need
The magic of this Greek Quinoa Salad Recipe comes from a handful of simple, yet essential ingredients that each bring something special to the bowl. From the nutty quinoa base to the fresh vegetables, every element adds to the texture, taste, and rich Mediterranean vibe that makes this salad unforgettable.
- 2 cups water: For cooking quinoa perfectly fluffy without any fuss.
- 1 cup uncooked quinoa: A protein-packed, gluten-free grain that serves as the hearty base.
- â…“ cup red wine vinegar: Adds a tangy zing that brightens the entire dish.
- ¼ cup olive oil: Brings smooth richness and a dose of healthy fat.
- 1 small red onion (diced): Provides a sharp, slightly sweet crunch for contrast.
- 1 red pepper (diced): Adds crisp texture and a pop of vibrant color.
- 2 Roma tomatoes (seeded and diced): Juicy sweetness that balances the savory flavors.
- ½ cup chopped kalamata olives: Salty, briny notes that deepen the Mediterranean flavor.
- ½ cup crumbled feta cheese: Creamy and salty, the ultimate Greek salad essential.
- ½ cup chopped fresh cilantro: Bright herbal lift that complements all ingredients.
- 1 tsp salt: Enhances all the natural flavors beautifully.
- ½ tsp freshly ground pepper: Adds gentle warmth to the mix.
- Juice of one lemon: Fresh lemon juice to squeeze over just before serving for an irresistible zing.
How to Make Greek Quinoa Salad Recipe
Step 1: Cook the Quinoa
Start by bringing 2 cups of water to a boil with 1 cup of uncooked quinoa. Once boiling, reduce the heat and let it simmer for 15 to 20 minutes, or until the water is fully absorbed. When it’s done, fluff the quinoa with a fork to keep the texture light and airy, then allow it to cool for about 5 minutes. This step sets the foundation for your salad’s fluffy, nutty base.
Step 2: Add Oil and Vinegar
While the quinoa is still slightly warm, stir in the ¼ cup olive oil and ⅓ cup red wine vinegar. This dressing mixture not only adds moisture but also infuses the quinoa with that signature tangy flavor. Let the quinoa come to room temperature so it’s ready to mingle with the veggies without wilting them.
Step 3: Toss Your Vegetables and Seasonings
Now it’s time for the fresh ingredients: diced red onion, seeded and chopped Roma tomatoes, crisp red pepper, briny chopped kalamata olives, and fresh cilantro. Stir these gently into the quinoa along with salt and pepper to season everything evenly. This colorful medley brings texture and brightness to the dish.
Step 4: Finish with Feta and Chill
The last step before serving is folding in the creamy, salty ½ cup of crumbled feta cheese as gently as possible. Then pop the salad into the fridge to chill for at least two hours, allowing the flavors to mingle and deepen. Right before serving, squeeze fresh lemon juice over the top to awaken the dish with a lively burst of citrus.
How to Serve Greek Quinoa Salad Recipe
Garnishes
For an extra touch, sprinkle fresh chopped parsley or mint leaves on top just before serving. A few whole olives or a light drizzle of extra virgin olive oil can make the salad feel even more special and elegant. These simple garnishes enhance flavor and give an inviting presentation.
Side Dishes
This Greek Quinoa Salad Recipe shines alongside grilled chicken, fish, or a platter of roasted vegetables. It can even stand alone as a wholesome vegetarian main course. Pair it with warm pita bread or tzatziki to amp up the Mediterranean experience and turn your meal into a feast.
Creative Ways to Present
Think beyond the bowl – serve the salad in hollowed-out bell peppers for a pop of color, or layer it in mason jars for a portable lunch treat. Using edible lettuce cups or wrapping portions in grape leaves makes for eye-catching appetizers or picnic bites. Presentation can be half the fun!
Make Ahead and Storage
Storing Leftovers
This salad holds up beautifully in the fridge for up to 3 days when stored in an airtight container. The flavors develop even more overnight, making it a perfect make-ahead option for busy weekdays.
Freezing
Because of the fresh vegetables and feta, freezing this Greek Quinoa Salad Recipe isn’t recommended. Freezing can alter the texture and freshness of the ingredients, so it’s best enjoyed fresh or refrigerated.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary. If you prefer it slightly warmed, bring to room temperature on the counter and avoid microwaving as it can soften the veggies and cheese too much.
FAQs
Can I use other grains instead of quinoa?
Absolutely! While quinoa is the star here for its texture and protein, you could try couscous, bulgur, or even farro for a different twist, though the flavors and textures will vary slightly.
Is this recipe gluten-free?
Yes! Quinoa is naturally gluten-free, making this Greek Quinoa Salad Recipe safe for those with gluten sensitivities or celiac disease, as long as all added ingredients are free from gluten contamination.
How long should I chill the salad before serving?
Chilling for at least 2 hours allows all the flavors to meld and intensify. You can prepare it the day before to let the salad develop even deeper taste and serve it chilled right out of the fridge.
Can I omit the feta for a dairy-free version?
Definitely! You can either leave it out or substitute with a dairy-free cheese or toasted nuts for a bit of crunch and richness without the dairy.
What can I add to make this salad more filling?
Adding cooked chickpeas, grilled chicken, or even some toasted pine nuts can boost the protein content and make this salad more substantial as a main dish.
Final Thoughts
I truly hope you give this Greek Quinoa Salad Recipe a try—it’s one of those dishes that feels both nourishing and celebratory every single time you eat it. Whether you’re packing it for lunch, sharing it at a gathering, or enjoying it solo, it’s a fresh, flavorful way to brighten your meal routine. Once you’ve tasted this vibrant mix of Mediterranean goodness, it might just become your new go-to salad. Happy cooking!
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Greek Quinoa Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes plus 2 hours chilling
- Yield: 8 servings (about 8 cups)
- Category: Salad
- Method: Stovetop
- Cuisine: Greek/Mediterranean
- Diet: Vegetarian
Description
This Greek Quinoa Salad is a refreshing and nutritious dish combining fluffy quinoa with fresh vegetables, kalamata olives, and crumbled feta cheese. Tossed in a tangy red wine vinegar and olive oil dressing, it’s perfect as a light lunch or a flavorful side for dinner, embodying vibrant Mediterranean flavors and wholesome ingredients.
Ingredients
Quinoa Base
- 2 cups water
- 1 cup uncooked quinoa
Dressing
- â…“ cup red wine vinegar
- ¼ cup olive oil
- Juice of one lemon
Vegetables & Add-ins
- 1 small red onion, diced
- 1 red pepper, diced
- 2 Roma tomatoes, seeded and diced
- ½ cup chopped kalamata olives
- ½ cup chopped fresh cilantro
Cheese & Seasoning
- ½ cup crumbled feta cheese
- 1 tsp salt
- ½ tsp freshly ground pepper
Instructions
- Cook Quinoa: Bring quinoa and water to a boil over medium heat. Reduce heat to a simmer and cook uncovered for 15-20 minutes or until water is fully absorbed and quinoa is tender. Fluff quinoa with a fork and let cool for 5 minutes.
- Add Dressing: Stir in olive oil and red wine vinegar into the cooked quinoa. Allow the quinoa to come to room temperature to absorb the dressing flavors.
- Combine Vegetables and Seasonings: Gently fold in diced red onion, red pepper, Roma tomatoes, chopped kalamata olives, fresh cilantro, salt, and freshly ground pepper. Mix carefully to evenly distribute ingredients without mashing the vegetables.
- Add Feta and Chill: Incorporate crumbled feta cheese gently into the salad. Cover and chill the salad in the refrigerator for at least 2 hours to let the flavors meld together.
- Finish with Lemon Juice: Just before serving, squeeze fresh lemon juice over the salad to brighten and enhance the combined flavors.
Notes
- To save time, quinoa can be prepared a day ahead and refrigerated.
- For variation, you can substitute cilantro with fresh parsley or mint.
- This salad keeps well refrigerated for up to 3 days, making it a great make-ahead dish.
- For a vegan option, omit the feta cheese or use a dairy-free alternative.
- Rinsing quinoa before cooking helps reduce any bitterness.
