Greek Quinoa Salad
Published May 20, 2020, Updated Sep 27, 2023
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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.
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!
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!
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.
More Quinoa Salad Recipes
- Southwestern Quinoa Salad
- Roasted Broccoli Quinoa Salad
- Roasted Sweet Potato, Kale and Quinoa Salad
- Quinoa Salad with Corn and Avocado
- Quinoa Spinach Salad
- Spring Quinoa Salad
- Chickpea Quinoa Salad
More Summer Salads to Try
- Healthy Quinoa Salad
- Couscous Salad
- Curried Cauliflower Salad
- Blueberry Corn Chicken Salad
- Healthy Pasta Salad
- Pesto Pasta Salad
- Asparagus Salad
- Mediterranean Brown Rice Salad
Greek Quinoa Salad
- 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)
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.