This healthy Greek quinoa salad features baby spinach, tomatoes, cucumber, red onion, feta cheese and a tangy lemon dressing. Works as a make-ahead lunch option and is a total crowd pleaser at summer cookouts.
I’ve decided that I need to have a go-to quinoa salad recipe for every season. I already have a spring quinoa salad so now it’s time for a summery version. Throughout the summer months our local farmers market is bursting with juicy tomatoes, crisp cucumbers and gorgeous fresh herbs so I decided to combine all these things into a Greek inspired quinoa salad.
Ingredients in Greek Quinoa Salad
I’ve been making Greek salad for years — namely this white bean quinoa salad — but today’s version is a tad different. The base is essentially the same, but there’s cucumber for a little crunch, feta cheese and instead of fresh avocado I used nutrient-rich avocado oil. You still get the subtle avocado flavor and creaminess, but no brown chunks or mushiness when you serve the leftover salad.
I also left the beans out this time around since I know not everyone is a fan, but feel free to add white beans or chickpeas if you’d like. They’re a great addition — especially if you’re serving this as a main rather than a side dish.
Here’s What You’ll Need
veggies: baby spinach, grape or cherry tomatoes, cucumber and red onion
herbs: basil, parsley,
dressing: red wine vinegar, lemon juice, avocado or olive oil, maple syrup, salt and pepper.
toppings: almond slices and chopped avocados (optional)
What to Eat With Greek Salad
I whipped up this salad to serve alongside my grilled apple cider vinegar chicken for dinner and then Isaac and I used the leftovers as a salad topping the next day. We both loved the flavor and agreed that the cucumbers and feta cheese were a good addition. Having a big batch of this in the fridge made mealtime almost effortless. I’m tempted to make a batch weekly!
If you make this greek quinoa salad please be sure to leave a comment and star rating below. Your feedback is so helpful for the EBF team and other EBF readers who are thinking about making the recipe!