This delicious and easy Greek Quinoa Salad is a great side to any meal. Made from quinoa, tomatoes, cucumber, feta, artichoke hearts, olives, and a quick homemade dressing. Naturally vegetarian and gluten free.Jump to Recipe
Greek Quinoa Salad
Quinoa is kind of a powerhouse food, in my book. And it mostly certainly is in this salad.
I really love how easy salads are to make and I especially get my salad love on during the summer months when my oven is my mortal enemy (because anything that adds heat to my house is not my friend).
But, truthfully, salad can get a bit boring and rarely can step in as the main course for a meal. But this Greek Quinoa Salad is kind of a unicorn salad. Loaded with protein from quinoa, fresh summer veggies, tangy marinated artichoke hearts and olives, and serious flavor from feta cheese and dressing…this salad dazzles the tastebuds and satisfies the belly.
Health benefits of quinoa
Quinoa is a seed that is typically eaten like a grain. It has become wildly popular in the past few years…and for good reason. This bizarre (and it is weird looking) little seed holds
- a ton of protein
It has a slightly nutty flavor and is a great stand-in for rice and even pasta in many dishes. Some people who have a difficult time with grains agreeing with them find quinoa to be kinder on their gut. Its has become a pantry staple in our house and we eat quinoa in oodles of way.
But during the summer months, we are especially loving on this easy Greek Quinoa Salad.
Why this Quinoa Greek Salad is awesome….
- Lots of protein. So it really stays with you!
- Tangy homemade dressing that you can make in 2 minutes with common household ingredients.
- Great texture. Crunch veggies, fluffy quinoa, soft feta….yum!
- Lots of veggies. Artichoke, tomatoes, cucumber, and olives!
- Adaptable. Leave out what you don’t like and add what you do!
- Great as leftovers. Make some for a dinner side and enjoy the leftovers for lunch the next day.
- Easy to deconstruct for kids. If you have a child who might feel iffy about this salad all mixed together, just leave out some of the ingredients as you put it together and serve it to them deconstructed
- Make it dairy-free and skip the feta
- Add extra protein. Some cooked shredded chicken or chickpeas would be a lovely addition.
- Add sliced red onion. This is a typical ingredient in greek salads, but I left it out to make this salad a bit more kid friendly.
- Sub the quinoa with cooked brown rice.
- Add sliced avocado right before serving.
Other salad recipes you are going to adore…
- Mashed Chickpea Salad
- Corn and Black Bean Salad
- Greek Chicken Salad
- Smoked Salmon Salad with Quick Lemon Dijon Dressing
- Veggie-Loaded Spring Chicken Salad
Greek Quinoa Salad
- 2 cups cooked and cooked quinoa
- 1 cup diced cucumber
- 1 cup quartered cherry tomatoes
- 1/2 cup canned, jarred or frozen artichoke hearts drained and/or thawed
- 1/3 cup feta cheese or to taste
- 1/3 cup sliced olives
- 1/3 cup olive oil or avocado oil
- 1 teaspoon honey or maple syrup optional
- 1 teaspoon dry oregano
- 1/4 teaspoon garlic powder or to taste
- 3 tablespoons lemon juice
- salt and pepper to taste
- Whisk together the ingredients for dressing in a small bowl or large glass measuring cup. Set aside.
- Combine salad ingredients to a medium bowl. Stir to combine.
- Pour dressing over salad and stir again.
- Enjoy immediately or cover and let the salad chill in the fridge before serving.
- Store leftovers in fridge for 4 days.