Greek Quinoa Salad

By Brittany Mullins

4.61

40

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.

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 Dressing, white 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

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Bowl with Greek quinoa salad made with tomatoes, basil, red onion, feta, and quinoa.
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4.61 from 33 votes

Greek Quinoa Salad

By: Brittany Mullins
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.
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 Dressing, white balsamic vinaigrette or lemon vinaigrette.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: Greek
Keyword: greek quinoa salad
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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40 Comments

  5. 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!

    Reply

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

    Reply

  10. 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!

    Reply

  12. 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!

    Reply

  13. 5 stars
    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!

    Reply

  14. 5 stars
    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.

    Reply

    1. 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!

      Reply

  15. 5 stars
    I have made this 3 times now. I could drink the dressing. Such a tasty, healthy salad. I feel so good about eating it!

    Reply

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

      Reply

  16. 5 stars
    Love this salad! I have also made it with orzo instead of quinoa and it was absolutely delicious both ways!

    Reply

    1. 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!

      Reply

  18. 5 stars
    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!

    Reply

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

      Reply

  19. 4 stars
    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.

    Reply

  20. 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!

    Reply

    1. 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

      Reply

  21. 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!!!

    Reply

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

      Reply

  22. 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💓

    Reply

    1. 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!

      Reply

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

      Reply