Greek Quinoa Salad

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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 â€“ 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 â€“ 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 â€“ 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

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4.61 from 33 votes

Greek Quinoa Salad

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!

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Recipe Rating




40 Comments

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

  2. 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. 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!

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

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