Name: Greek Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup uncooked quinoa; 1 English cucumber (chopped); 1 cup chopped tomato; 1 cup chopped bell pepper; 1/4 cup chopped red onion; 6 ounces crumbled feta; 1/2 cup garbanzo beans; 1/2 cup sliced Kalamata olives; 1/2 cup olive oil; 2 tablespoons lemon juice; 2 tablespoons white wine vinegar; 1 large garlic clove (minced); 1/2 teaspoon Greek seasoning; 1/2 teaspoon kosher salt; 1/4 teaspoon pepper

Quinoa Salad is a deliciously versatile side dish, and this Greek version is always a crowd favorite. Packed with tomatoes, cucumbers, bell peppers, kalamata olives, feta cheese, and more… it’s a flavor explosion in every bite and perfect for your next get together!

I don’t know about you… but I’m ALWAYS on the look out for new side salads. They make the best addition to any meal, and the flavor possibilities are absolutely endless.

As much as I love the classics, like pasta salad and coleslaw, quinoa salads are probably my favorite. Because in addition to being hearty and flavorful, they’re also SO good for you! Which… let’s be honest… you can’t exactly say about the others.

That’s because quinoa is a complete protein, meaning it contains all nine essential amino acids our bodies can’t make on their own. It’s also gluten free and high in fiber, minerals, and antioxidants. In other words… quinoa is amazing!

And when you combine it with all the elements of your favorite Greek salad, it’s even better. This Greek Quinoa Salad is loaded with fresh veggies, kalamata olives, feta cheese, garbanzo beans, and homemade dressing. It’s easy to make, travels well, and is perfect for feeding a crowd!

Ingredients

Quinoa – Quinoa is an ingredient that’s available at most grocery stores and can be found near the rice. It comes in different colors, including white, red, black, and tri-color. I usually use white quinoa so the other ingredient colors can pop.

Fresh veggies – I used a combination of diced tomato, cucumber, red onion, and bell pepper. Feel free to use grape tomatoes in place of Roma and/or large bell peppers in place of mini peppers.

Kalamata olives – Kalamata olives are a staple in Greek salads. Be sure to buy the pitted version, which is available either whole or sliced (I used sliced).

Garbanzo beans – Garbanzo beans add a nice texture and heartiness to this salad. They are sometimes labeled as chickpeas, as the two names are interchangeable.

Feta cheese – I used crumbled Feta cheese for convenience. You can also use a brick of feta, drained and cut into cubes.

Greek dressing – I made a quick homemade dressing, but feel free to substitute your favorite store bought Greek dressing.

How to make Greek Quinoa Salad

Prepare the quinoa – Cook the quinoa according to package instructions. Set aside to cool completely. (Pro tip: for quicker cooling, transfer cooked quinoa to a shallow bowl and refrigerate, stirring occasionally, until completely cool.)

Chop the veggies – Chop the cucumber, tomato, onion, and peppers into uniform pieces.

Prepare the dressing – Prepare the dressing by combining olive oil, lemon juice, white wine vinegar, garlic, Greek seasoning, salt & pepper in a medium jar with a lid. Seal tightly and shake vigorously to combine.

Assemble the salad – In a large mixing bowl, combine the cooled quinoa, chopped veggies, kalamata olives, garbanzo beans, feta, and dressing.

Enjoy – Enjoy immediately or refrigerate for later!

Recipe variations

Omit any of the ingredients according to taste
Add fresh minced oregano
Substitute cubed feta for crumbled
Use any color bell pepper
Substitute store bought Greek dressing for convenience

Storage tips

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. For optimal flavor, remove it from the refrigerator about 30 minutes before serving. Since the quinoa will soak up the dressing as it sits, you may also opt to drizzle it with additional olive oil or Greek dressing according to your preferences. I would NOT recommend freezing this recipe.

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