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.

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

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

  • quinoa
  • veggies: baby spinach, grape or cherry tomatoes, cucumber and red onion
  • feta cheese
  • 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)

Mixing bowl with ingredients for Greek quinoa salad before being mixed together-- tomatoes, feta, quinoa, red onion, herbs, and cucumber.

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!

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

Check Out Some of my Other Quinoa Salad Recipes:

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

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!

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

Greek Quinoa Salad


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6
  • Diet: Gluten Free

Description

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.


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)
  • 12 chopped avocados (optional)

Instructions

  1. Cook quinoa in water, according to package directions. Let cool.
  2. In a medium bowl, stir together quinoa, spinach, tomatoes, cucumber, feta cheese, red onion, basil and parsley.
  3. In a small bowl, whisk together red wine vinegar, lemon juice, oil, maple syrup, salt and pepper.
  4. Pour dressing over quinoa salad and toss to combine. Top with almond slices, if using.
  5. 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.
  • Category: Salad
  • Method: Toss
  • Cuisine: Greek

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 306
  • Sugar: 5g
  • Fat: 19g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 8g

Keywords: greek quinoa salad

 

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    28 comments
    1. Stephanie
      October 15, 2020 AT 4:39 pm

      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

    2. Sophwana
      July 30, 2020 AT 10:59 am

      Supper yummy! Was a hit this weekend with hardly any leftovers. I halfed the quinoa as this is my preference and used white wine vinegar instead because that’s what I had on hand. Highly recommended.

    3. Jenna
      July 19, 2020 AT 6:56 pm

      Loved this for a summer salad! I paired mine with salmon and they were delicious together. This is going to be my lunch all week!

      1. Brittany Mullins
        July 19, 2020 AT 11:07 pm

        Yay!! So glad you’re loving this salad, Jenna. Thanks for coming back to leave a comment + star rating. I so appreciate it. 🙂

    4. Jeanine Tredinnick Williams
      July 19, 2020 AT 2:20 pm

      Delicious, in the weekly rotation!

    5. Kristin Shudtz
      May 25, 2020 AT 7:55 am

      Love this salad! I have also made it with orzo instead of quinoa and it was absolutely delicious both ways!

      1. Brittany Mullins
        May 25, 2020 AT 11:22 pm

        Yay!! So glad you’re a fan of this salad, Kristin. Thanks for taking the time to leave a comment + star rating. I so appreciate it!

    6. Emily
      February 27, 2020 AT 7:45 pm

      I have made this 3 times now. I could drink the dressing. Such a tasty, healthy salad. I feel so good about eating it!

      1. Brittany Mullins
        February 28, 2020 AT 2:14 pm

        Woot woot! So glad you love this salad, Emily!! Thanks for coming back to leave a comment + star rating. I so appreciate it. <3

    7. Brooke
      September 17, 2019 AT 10:58 am

      Super yummy! This quinoa salad was a lunch repeat for my boyfriend and I all week, and even fed our roomies. A hit with all! I used a champagne vinaigrette and fresh lemon instead of red wine vinegar for the dressing.

      1. Brittany Mullins
        September 17, 2019 AT 1:48 pm

        Hi Brooke! I am so happy to hear that this salad was a hit! I’m sure it was delicious with a champagne vinaigrette and fresh lemon. Thank you for sharing and for coming back to leave a comment and star rating. I really appreciate it!

    8. Jen Hammeryn
      August 31, 2019 AT 10:20 pm

      Just made it! Fantastic! Had to improvise quite a bit for the ingredients I didn’t have. Used rice vinegar, dried basil, vegan smoked Gouda and lime juice instead of lemon. Also didn’t have parsley. It was still excellent! I add avocado and the texture mixed with the nuts and the sharpness of the cheese was just awesome. It was so flavorful, I ate it while it was warm. I’m looking forward to the chilled leftovers tomorrow. I have been so out of love with quinoa lately, no one is ever happy when it comes to the table. I think this recipe will change their mind. Thanks!

    9. Emily Schindler
      August 30, 2015 AT 1:54 pm

      Just made this.. holy smokes! This might be one of the best things I’ve ever made. Love it. Thanks for sharing the recipe, Brittany! This one is staying in my back pocket forever!

      1. Brittany Mullins
        August 30, 2015 AT 4:50 pm

        Yay! So glad that you like it, Emily. 🙂

    10. dishofdailylife
      July 18, 2015 AT 9:57 pm

      Definitely my kind of salad! This looks amazing!

    11. Liz @ Floating Kitchen
      July 18, 2015 AT 12:44 pm

      Oh using avocado oil instead of avocados is an awesome tip. Never would have thought to do that. Thanks for sharing. This salad is right up my alley!

      1. Brittany Mullins
        July 19, 2015 AT 8:55 am

        Thanks Liz! Avocado oil is new favorite.

    12. Sara @ Oats & Rows
      July 13, 2015 AT 10:21 pm

      This looks so appetizing especially in this summer heat!

    13. Lauren @ The Bikini Experiment
      July 13, 2015 AT 7:27 pm

      I love quinoa as a salad base with different vegetables. Thanks for the inspiration!

    14. danicaliforniacooks
      July 13, 2015 AT 5:00 pm

      My boyfriend just got back from greece and he complained that their salads were so creamy and feta heavy. I think I should make this for him so he can enjoy a lighter version!

    15. A
      July 13, 2015 AT 4:47 pm

      Looks awesome. I like that it can last for multiple meals .

      1. Brittany Mullins
        July 14, 2015 AT 2:13 pm

        I bet you’d love it Andrew!

    16. Erin @ Her Heartland Soul
      July 13, 2015 AT 3:44 pm

      Ohh this looks so fresh and flavorful!

    17. cleaneatingveggiegirl
      July 13, 2015 AT 3:39 pm

      Yum!! I bet this would be super delicious with cauliflower “rice” too!!

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