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!
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.
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!
Greek Quinoa Salad
5 from 30 votes
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.
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.
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.
Serving: 1/6 of recipeCalories: 306kcalCarbohydrates: 27gProtein: 8gFat: 19gFiber: 4gSugar: 5g