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 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.

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 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.

  • quinoa
  • veggies: baby spinach, grape or cherry tomatoes, cucumber, red onion, fresh basil
  • 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 roasted chicken for dinner and then Isaac and I used the leftovers as a salad topping. We both loved the flavor and agreed that the cucumbers, almonds 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.

Love Quinoa Salad? 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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Greek Quinoa Salad


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

Description

A healthy quinoa salad featuring some of the best produce summer has to offer, feta cheese, almonds and a tangy lemon dressing. Perfect as a make-ahead lunch option or a summer cookout side dish.


Ingredients

  • 1 cup dry quinoa
  • 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 blanched almond slices (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. Stir in avocado and top with almond slices, if using.
  5. Serve immediately or let the salad chill in the fridge a couple hours before serving.

  • 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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    18 comments
  1. 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.

    • 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!

  2. 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!

  3. 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!

  4. 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!

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