Greek quinoa salad with cucumbers, tomatoes, olives, feta, and lemon dressing.
This Greek Quinoa Salad is bright, fresh, and packed with crunchy veggies. Quinoa makes it hearty enough for lunch, and the lemon-oregano dressing keeps everything zesty. It’s meal prep friendly and tastes even better after a chill in the fridge. If you need an easy weeknight side or a high-protein salad, this one is it.
Greek Quinoa Salad is one of those recipes that saves you on busy weeks — it’s fresh, filling, and easy to make ahead.
The secret is rinsing quinoa well so it cooks up fluffy, not bitter.
This Greek Quinoa Salad is a fan-favorite because it travels well for lunches and potlucks.
Why You’ll Love This Greek Quinoa Salad
- Meal-prep friendly: Holds up well for days in the fridge.
- Fresh and zesty: Lemon and oregano keep it bright.
- Gluten-free: Naturally gluten-free and easy to serve.
- Hearty but light: Quinoa makes it satisfying without feeling heavy.
- Great for gatherings: Easy to scale up for a crowd.
Ingredients for the Best Greek Quinoa Salad
For the salad
- Quinoa (1 cup dry) – cooks fluffy; rinse well.
- Cucumber (1 large, diced) – crisp crunch.
- Cherry tomatoes (1 1/2 cups, halved) – juicy sweetness.
- Kalamata olives (1/2 cup, sliced) – salty bite; black olives work too.
- Red onion (1/4 cup, finely chopped) – sharp flavor; soak in water 5 minutes to mellow.
- Feta cheese (3/4 cup) – creamy-salty finish; optional for dairy-free.
- Parsley (1/3 cup, chopped) – fresh lift.
For the dressing
- Olive oil (1/4 cup) – smooth base.
- Lemon juice (3 tablespoons) – bright zing.
- Dried oregano (1 teaspoon) – classic Greek flavor.
- Garlic (1 clove, minced) – optional but tasty.
- Salt + black pepper – to taste.
How to Make Greek Quinoa Salad
- 1. Cook quinoa. Rinse quinoa in a fine mesh strainer. Simmer with 2 cups water, covered, 15 minutes until water is absorbed. Rest 5 minutes, then fluff and cool.
- 2. Chop veggies. Dice cucumber, halve tomatoes, and chop onion and parsley.
- 3. Whisk dressing. Whisk olive oil, lemon juice, oregano, garlic (if using), salt, and pepper until smooth.
- 4. Toss. Combine cooled quinoa, veggies, olives, and feta. Pour dressing over and toss well.
- 5. Chill and serve. Chill 20–30 minutes for best flavor. If it looks dry later, add a squeeze of lemon and a drizzle of olive oil.
Tips for Perfect Greek Quinoa Salad
- Rinse quinoa: Helps remove bitterness and improves flavor.
- Cool before mixing: Warm quinoa can wilt veggies.
- Taste after chilling: Cold foods often need a pinch more salt or lemon.
- Keep feta separate: For meal prep, add feta right before serving if you want it extra fresh.
Variations & Substitutions
- Dairy-free: Skip feta or use a dairy-free feta alternative.
- More protein: Add chickpeas.
- Extra crunch: Add diced bell peppers.
- Wrap idea: Spoon into a pita-style pocket with greens.
Make-Ahead & Freezing
Fridge: 4–5 days in an airtight container. This salad is great cold. Freezing is not recommended.
Serving Suggestions
- With grilled veggies
- With soup on the side
- As a lunch bowl with extra chickpeas
- With pita-style bread or crackers
Reader Review
Made this once and now it’s on repeat — easy, flavorful, and it turns out perfect every time.
Greek Quinoa Salad Recipe Card
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Desserts & Cookies
Method: Boil + Toss
Cuisine: Greek-Inspired
Diet: Vegetarian, Gluten-Free
If you make this Greek Quinoa Salad, leave a rating, a comment, and share it. What would you add or swap to make it your own?