• Home
  • Mac and Cheese
  • Grilled Cheese
  • Appetizers
  • Breakfast
  • Lunch
  • Dinner
  • Desserts & Baking
  • About
  • Privacy Policy
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

XO&So: Vegetarian Comfort Food

  • Home
  • Mac and Cheese
  • Grilled Cheese
  • Appetizers
  • Breakfast
  • Lunch
  • Dinner
  • Desserts & Baking
  • About
  • Privacy Policy

Greek Quinoa Salad

August 6, 2019 by Chelsea Kram – XO&So: Vegetarian Comfort Food 2 Comments

greek quinoa saladGreek quinoa salad with fresh veggies, feta, and a delicious vinaigrette is the perfect summer recipe! I love that you can prepare this meal in less than half an hour. I also love that you can make it ahead and enjoy it for a whole week after.

It’s hard to beat meals you can just grab out of the fridge to eat — no reheating required.

Jump to Recipegreek quinoa salad

You might have noticed my greek quinoa salad doesn’t include olives. I know this is borderline blasphemous to admit, but I just don’t like olives! I wish I did though, if that counts? Go ahead and add about a cup of them if that’s an ingredient you’d like to include.

Tips for cooking quinoa

If you’ve got the time, I highly recommend toasting your quinoa before you cook it.

All it takes is adding the quinoa to a pot (and a little bit of oil if you want but it’s not totally necessary), and cooking it on medium heat for about five minutes. You’ll notice the delicious, nutty aroma start to fill the air.

Once this is done, you can go ahead and boil your quinoa according to package directions. Toasting the quinoa first really enhances the flavor, if you ask me. But if you skip this step, your Greek quinoa salad will still be DELICIOUS!

You’ll also see in the recipe notes I talked about exactly how I cook mine.

Here’s a link to some great instructions for toasting and cooking quinoa.

Customizing your Greek quinoa salad

Not only do I not include olives in my Greek quinoa salad, I also peel my cucumbers before dicing them.

These are two things that are just personal preferences. You can do what’s best for you! For example, if you want a dairy free and vegan salad, skip the feta. Or you can use half or two thirds the amount of oil and vinegar if you’d like it less saucy.

But this is how I love it and I think you’ll love it too!

diced vegetables in a mixing bowl

This is the perfect thing to make on a Sunday night for meal prep, portion out, and take for lunch during the week! It doesn’t require reheating and I think it gets even better after some fridge time when it has a chance to marinate…Yum!!!!

Print Recipe
greek quinoa salad

Greek Quinoa Salad

Greek quinoa salad with fresh veggies, feta, and a delicious vinaigrette is the perfect summer meal! And it can be on your plate in less than half an hour.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Side Dish
Cuisine Greek

Ingredients
  

For the Dressing

  • ⅓ cup olive oil
  • ½ lemon juiced
  • 2 tbsp red wine vinegar
  • ¼ tsp sugar
  • ½ tsp basil dried
  • 1 tsp oregano dried
  • ½ tsp parsley dried
  • ¼ tsp salt or to taste
  • 10-15 grinds black pepper or to taste

For the Salad

  • 1.25 cups quinoa (measured uncooked)
  • ½ large cucumber diced
  • ½ large red bell pepper diced
  • ½ large green bell pepper diced
  • ⅓ cup red onion diced
  • 1 cup cherry tomatoes halved
  • 1 cup feta cheese crumbled

Instructions
 

  • Cook quinoa* according to package directions. Set aside and let cool.
  • While your quinoa cooks, set out a large mixing bowl.
    In the bowl, add olive oil, red wine vinegar, and the juice of half a lemon. Mix. Add basil, oregano, parsley, sugar, salt, and pepper. Whisk well to combine.
  • Dice your vegetables and add them to the bowl with the dressing. Add the crumbled feta. Stir to combine.
  • Add the quinoa to the dressing and vegetables once it's cooled down to room temperature. Stir everything well to make sure all ingredients are incorporated.
  • Serve immediately, or keep in the fridge and eat within one week (serve cold).

Notes

  • This greek quinoa salad makes GREAT leftovers.
  • If you're serving this as a main course, it should serve about four people. For a side dish, it will make at least six servings.
  • I peel my cucumber before dicing it, but it's up to you if you want to keep the skins on.
  • Feel free to multiply or divide the ingredients to change the amount you make. 
  • I cook 1.25 cups of quinoa in two cups of water. I combine the quinoa and water, and let it come to a boil. Then, I reduce the heat to low and let it simmer for about 15 minutes, or until all the water is absorbed. Then, I fluff it with a fork and let it sit and come to room temperature. 
Keyword greek salad, quinoa, quinoa greek salad
Tried this recipe?Let us know how it was!

I’ve got another great vegetarian salad recipe you’ll want to try right here. It’s my chickpea salad that’s so incredible on sandwiches, I just can’t get enough of it. 

 

I can’t waaaait to hear what you think of this one! Please comment down below and let me know what you think.

xo – C

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email this to a friend (Opens in new window)

You Might Also Enjoy

Filed Under: Dinner, Lunch Tagged With: greek quinoa salad, lunch, meal prep, quinoa, Salad

Previous Post: « Scrambled Eggs with Ricotta and Chives
Next Post: Baked Tomatoes Stuffed With Parmesan & Panko Crumbs »

Reader Interactions

Comments

  1. Kelsey

    August 6, 2019 at 7:50 pm

    5 stars
    Made this salad for dinner tonight (and tomorrow’s lunch!) and absolutely loved it. Super light and refreshing but also filling at the same time. My husband loved it too. Total winner!

    Reply
    • chelseaxoandso

      August 6, 2019 at 11:11 pm

      This made my day! Thanks Kels xo

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Home
  • Mac and Cheese
  • Grilled Cheese
  • Appetizers
  • Breakfast
  • Lunch
  • Dinner
  • Desserts & Baking
  • About
  • Privacy Policy

Search XO&So…

Chelsea | XO&So

Chelsea | XO&So

Hi! I'm Chelsea. I created XO&So to share my vegetarian comfort food recipes in hopes they'll bring you comfort, too! My full-time gig is writing, but my heart belongs in the kitchen (or with my two pups!).

View Full Profile →

Don’t Miss This!

Subscribe to get a free eCookbook with 7 Meatless Monday Dinner Recipes

* indicates required

Fan Favorite Recipes

Spicy Honey Garlic Tofu Bites
Homemade Caesar Salad Dressing WITHOUT Raw Anchovies
Goat Cheese Grilled Cheese with Honey & Spice
The Best Crispy Baked Buffalo Cauliflower Bites EVER
Baked Goat Cheese Dip Appetizer: Your New Favorite Recipe!
My Favorite Dutch Baby Puff Pancake Recipe

Recent Posts

  • Cheesy Chipotle Tortilla Lentil Skillet
  • Air Fryer French Toast with Frozen Waffles
  • Vanilla and Lemon Dutch Baby Puff Pancake
  • No Bake Oatmeal Cookie Protein Balls with Almond Butter
  • Chipotle Mac and Cheese with Cornflake Topping

Copyright © 2021 XO&So on the Foodie Pro Theme

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.