Greek Quinoa Salad

GF VG

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.

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.

Bowl with Greek quinoa salad made with tomatoes, basil, red onion, feta, and quinoa.

Here’s What You’ll Need

  • quinoa – this is the base of the recipe and you can use any type of quinoa you like from white, black, red to tri-color. Any variety will work for this recipe.
  • baby spinach – baby spinach has a mild flavor and texture that works perfectly in this greek quinoa salad.
  • grape tomatoes or cherry tomatoes
  • cucumber and red onion – for some added crunch.
  • feta cheese – this adds such a good flavor to the salad. If needed you can use a vegan feta.
  • basil and parsley – to enhance the flavors!
  • red wine vinegar, lemon juice, avocado or olive oil, maple syrup, salt and pepper – instead of an elaborate dressing, we’re using these six items to add a light and refreshing flavor to the salad.
  • almond slices and chopped avocados – these are optional, but they’re the perfect toppers to bring it all together!
Mixing bowl with ingredients for Greek quinoa salad before being mixed together-- tomatoes, feta, quinoa, red onion, herbs, and cucumber.

Notes & Substitutions

Red onion – Not a fan of red onion use yellow onion instead.

Beans – Feel free to add white beans or chickpeas for some protein. They’re a great addition — especially if you’re serving this as a main rather than a side dish.

Avocado – Want to add a little creaminess and healthy fats to your salad? Add in some chopped avocado!

Dressing – I love the dressing I paired with this salad but any dressing would work if you’re in a pinch. Some options: Greek Salad Dressingwhite balsamic vinaigrette or lemon vinaigrette.

Bowl with Greek quinoa salad made with tomatoes, basil, red onion, feta, and quinoa.

Serving and Storing Greek Quinoa Salad

I love that this salad pairs well with just about any protein. It’s delicious served with my grilled apple cider vinegar chicken. I think the flavors go really well together. It’s also a perfect side for cookouts and potlucks.

To make it in advance: You can prep the salad the night before and let it chill in the fridge until serving.

To store leftovers: Store any leftovers in an airtight container for 3-4 days in the refrigerator.

Bowl with Greek quinoa salad made with tomatoes, basil, red onion, feta, and quinoa.

More Quinoa Salad Recipes:

More Summer Salads to Try:

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!

Greek Quinoa Salad

5 from 19 votes
A healthy quinoa salad featuring some of the best produce summer has to offer, feta cheese and a tangy lemon dressing. Perfect as a make-ahead lunch option or a summer cookout side dish.
Bowl with Greek quinoa salad made with tomatoes, basil, red onion, feta, and quinoa.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 1 cup dry quinoa, rinsed and drained
  • 2 cups roughly chopped baby spinach
  • 1 cup grape or cherry tomatoes, quartered
  • 1 cup diced cucumber
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh basil
  • 1 Tablespoon chopped fresh parsley
  • 2 Tablespoons red wine vinegar
  • 1/4 cup lemon juice
  • 1/3 cup avocado oil, or olive oil
  • 2 teaspoons maple syrup, or honey
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup sliced almonds, optional
  • 1-2 ripe avocados, chopped (optional)

Instructions
 

  • Cook quinoa: Cook quinoa in water, according to package directions. Let cool.
  • Stir: In a medium bowl, stir together quinoa, spinach, tomatoes, cucumber, feta cheese, red onion, basil and parsley.
  • Make dressing: In a small bowl, whisk together red wine vinegar, lemon juice, oil, maple syrup, salt and pepper.
  • Add dressing: Pour dressing over quinoa salad and toss to combine. Top with almond slices, if using.
  • Chill and enjoy: Serve immediately or let the salad chill in the fridge a couple hours before serving. Add avocado (if using), just before serving. Salad will keep up to 3-4 days in the fridge.

Video

Notes

Red onion – Not a fan of red onion use yellow onion instead. 
Beans – Feel free to add white beans or chickpeas for some protein. They’re a great addition — especially if you’re serving this as a main rather than a side dish.
Avocado – Want to add a little creaminess and healthy fats to your salad? Add in some chopped avocado!
Dressing – I love the dressing I paired with this salad but any dressing would work if you’re in a pinch. Some options: Greek Salad Dressingwhite balsamic vinaigrette or lemon vinaigrette.

Nutrition

Serving: 1/6 of recipe Calories: 306kcal Carbohydrates: 27g Protein: 8g Fat: 19g Fiber: 4g Sugar: 5g
Course: Salad
Cuisine: Greek
Keyword: greek quinoa salad

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    36 comments
    1. tarheelcook
      May 2, 2021 AT 2:36 pm

      5 stars
      So fresh and delish! Thanks for sharing!

      1. Brittany Mullins
        May 3, 2021 AT 11:52 am

        So glad you enjoyed this quinoa salad, Natalie! Thanks for the review. I really appreciate it!

    2. Jill Clements
      April 1, 2021 AT 10:00 pm

      5 stars
      So light and delicious! All my favs in one bowl.

      1. Brittany Mullins
        April 2, 2021 AT 1:48 pm

        Yay so glad you loved this salad, Jill! Thanks for the review. I appreciate it!

    3. Micaela Soderman
      April 1, 2021 AT 6:14 pm

      5 stars
      Starting up the salad challenge from @eatingbirdfood with this tasty one! I had some leftover quinoa in the fridge and threw this together in less than 10 minutes!! Added some broccoli to it as as well! SOOOO delicious and fresh💓

      1. Brittany Mullins
        April 1, 2021 AT 7:35 pm

        Woot woot!! So glad you loved this salad, Micaela. Thanks so much for making it and for coming back to leave a review. I so appreciate it!

    4. Tina
      November 7, 2020 AT 3:14 pm

      5 stars
      Love love love! What a delicious and simple recipe. I subbed goat cheese, for the feta and red pepper for the tomato. I want to eat this every day 💕 thanks!!!

      1. Brittany Mullins
        November 7, 2020 AT 7:21 pm

        So glad you loved this salad, Tina! Thanks for making it and for coming back to leave a review. I appreciate it. 🙂

    5. Stephanie
      October 15, 2020 AT 4:39 pm

      5 stars
      I love this recipe (and so many others on here). Simple, flavorful, and goes well with or without adding meat. I’ve made this nearly every week since finding it. Yum!

      1. Brittany Mullins
        October 16, 2020 AT 2:42 am

        Ahh yay! That makes me so happy to hear, Stephanie. I’m so glad you’re loving this salad. Thanks for coming back to leave a comment + star rating. I so appreciate it. <3

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