Greek Quinoa Salad

This Greek quinoa salad recipe is savory, satisfying and downright delicious. Quinoa is technically a seed, but it’s often treated like a grain. That’s earned it a starring role in grain salad recipes, especially considering it’s a good source of plant-based protein. When mixed with vegetables, cheese and a simple dressing of olive oil and lemon juice, quinoa becomes the base for a very tasty salad.

This recipe makes several servings, which makes it incredibly versatile. Bring a double batch to a family get-together, or use the recipe as an easy quinoa meal prep idea for the next few days. It’s very easy to prepare, and all the ingredients are readily available in most stores.

Greek Quinoa Salad Ingredients

• Quinoa: When properly cooked, quinoa becomes fluffy and tender—perfect for salad! Some quinoa brands are prewashed, but others are not, so make sure to check the packaging to see if you need to rinse the quinoa before cooking it.
• Dressing: We dress the quinoa with a simple dressing of olive oil, lemon juice and zest, dried oregano, salt and pepper. It’s perfectly balanced, with an earthy and slightly peppery taste. You can use regular or extra-virgin olive oil, but we like the latter for its brighter flavor.
• Vegetables: Cucumbers and grape tomatoes add a juicy texture to the salad, while red onions give each bite a slightly pungent kick.
• Mix-ins: Pitted Greek olives and marinated artichoke hearts are classic salad ingredients that make this salad briny and tangy.
• Feta cheese: Feta is our favorite cheese for quinoa Greek salad. It’s tangy, slightly salty and creamy.

Directions

Step 1: Cook the quinoa

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Cook the quinoa according to the package directions. Rinse the cooked quinoa with cold water and drain. Cover the quinoa and refrigerate it for at least 30 minutes.

Editor’s Tip: You can cook quinoa in an Instant Pot or rice cooker, but we prefer to cook quinoa on the stovetop. This ensures the seeds unravel properly and become light and fluffy.

Step 2: Combine the salad ingredients and chill

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In a large bowl, whisk together the olive oil, lemon juice, oregano, lemon zest, salt and pepper. Stir in the cooked quinoa, cucumber, tomatoes, olives, artichoke hearts, feta cheese and red onion. Cover the bowl and refrigerate until chilled, about one hour.

Editor’s Tip: The mixing bowl will become the salad bowl, so make sure to choose one large enough to hold all the ingredients.

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Greek Quinoa Salad Variations

• Use another type of cheese: If feta cheese isn’t your favorite, use another type. Mizithra cheese is a Greek cheese that you might try, although it will add a harder texture. If you want to stick to soft cheeses, ricotta salata or goat cheese would work very well.
• Add chickpeas: A can of garbanzo beans (aka chickpeas) would add protein and fiber to the salad without changing the salad’s flavor that much, if at all. Rinse and drain the garbanzo beans, and mix them into the salad alongside the vegetables.

How to Store Greek Quinoa Salad

Place any extra Greek quinoa salad in an airtight container and store it in the refrigerator for up to four days. Give the salad a stir before eating, especially after the first couple of days. Some of the dressing may drip to the bottom of the container while in storage. Also, be aware that the quinoa may absorb more moisture and become softer.

Can you make Greek quinoa salad ahead of time?

If you’re making the salad to serve at a potluck or other occasion where you want the salad to be at its best, you may want to make this recipe a day ahead of time. The extra time in the fridge will allow the flavors to meld together.

Greek Quinoa Salad Tips

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What type of olives are best in Greek quinoa salad?

There are several types of olives, and many of them taste great in Greek quinoa salad recipes. Olives are grown in several countries, and each variety differs slightly in flavor. To capture an authentic Greek flavor in this salad, we recommend using Greek olives like kalamata olives. This variety pairs exceptionally well with feta cheese. Another type of Greek olive is Amfissa, which is harder to find but available at many specialty grocery stores.

If you just can’t find Greek olives—or if you were really hoping to use up that old can of Italian or U.S. olives—you can certainly use varieties like cerignola or mission olives. Just be aware that the overall flavor of the salad will be different, and some olive varieties can be saltier or chewier than Greek olives.

What can you serve with this Greek quinoa salad?

Any Greek recipes would be great with this salad. Try pairing it with chicken souvlaki or moussaka if you want to make this salad a side dish to a meaty main. Or, to make the salad the central dish of the meal, serve it alongside avgolemono soup.

Are heirloom tomatoes or grape tomatoes better for making Greek quinoa salad?

We like to use grape tomatoes or small cherry tomatoes for salads because they’re not as seedy or juicy as heirloom tomatoes, and any extra liquid can make the salad watery. With a little extra preparation, you can certainly use a regular tomato. Make sure to choose a type of tomato that tastes good; grape tomatoes are flavorful, so you wouldn’t want to swap in a bland larger tomato!

To use a large tomato in this Greek salad with quinoa recipe, cut the tomato into quarters and remove the seeds and stem area, including any very hard flesh in the center of the tomato. Chop the tomato and let it sit in a mesh strainer over a bowl for a few minutes to allow the excess juice to drip away. Do the same for larger cherry tomatoes that are really juicy.