This healthy Greek quinoa salad features baby spinach, tomatoes, cucumber, red onion, feta cheese, almonds and a tangy lemon dressing. Works as a make-ahead lunch option and is a total crowd pleaser at summer cookouts.
Hiya! I hope your week is off to an awesome start. I started mine with a shaky Pure Barre class so I’m feeling gooood.
You know what else I’m feeling? Quinoa salad!
I’ve decided that I need a go-to quinoa salad recipe for every season. I already have one for spring 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 influenced quinoa salad.
I’ve been making Greek quinoa salad for years — namely this version with white beans — but today’s version is a tad different. The base is essentially the same, but there’s cucumber and blanched almonds added 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.
I whipped up this salad to serve alongside roasted chicken for dinner on Friday night and then Isaac and I used the leftovers as a salad topping throughout the weekend. We both loved the flavor and agreed that the cucumbers, almonds and feta were a good addition. Having a big batch of this in the fridge made mealtime almost effortless this weekend. I’m actually tempted to make another batch today for the week!
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!