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Greek quinoa salad in a bowl.
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Greek Quinoa Salad

This Greek quinoa salad is a fresh, hearty mix of tomatoes, cucumbers, chickpeas and feta tossed in red wine vinaigrette that’s perfect for picnics or meal prep.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Salads
Cuisine: Greek, Mediterranean
Servings: 4
Author: Paige Adams

Ingredients

For quinoa

  • 1/2 cup quinoa, rinsed
  • 1 cup water

For vinaigrette

  • 1 garlic clove, minced
  • 1 tablespoon whole grain mustard
  • 1/4 teaspoon oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 lemon, juice
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil

For salad

  • 1 pint cherry tomatoes and grape tomatoes, halved
  • 1 pound Persian cucumbers, sliced
  • 1 green bell pepper, diced into 1-inch pieces
  • 15 ounce can chickpeas, drained and rinsed
  • 1/2 cup halved pitted kalamata olives
  • 1/4 cup thinly sliced red onions
  • 1/2 cup crumbled feta
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped mint

Instructions

  • For the quinoa, combine the quinoa and water in a small saucepan. Bring to a boil. Cover and reduce heat, simmering on low for 11-12 minutes until the water has been absorbed. Remove the quinoa from the heat. Let stand covered for 5 minutes. Then fluff it with a fork.
  • To make the vinaigrette, whisk the garlic, mustard, oregano, salt, pepper, lemon juice, red wine vinegar and olive oil in a small bowl. 
  • To assemble the salad, combine the tomatoes, cucumbers, green peppers, chickpeas, olives, red onions, feta, parsley and mint in a large bowl. Toss with half the dressing.
  • Stir in the quinoa, adding more dressing as desired.

Notes

You can keep salad leftovers in an airtight container in the refrigerator up to 3 days. If you can, only dress the portion you are planning to eat in the vinaigrette.
Store the vinaigrette in a jar. Take it out of the refrigerator 15 minutes before you toss it with the salad.
Both the quinoa and dressing can be made up to 3 days ahead of time and stored in the fridge. Before putting the quinoa in a container, let it cool to room temperature. 
Optional Additions:
    • Chopped hard-boiled eggs
    • Diced avocado
    • Baby spinach or arugula or chopped romaine
    • Toasted pine nuts or chopped walnuts
    • Protein: grilled or rotisserie chicken, salmon, or shrimp

Nutrition

Calories: 428kcal | Carbohydrates: 44g | Protein: 14g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 17mg | Sodium: 1128mg | Potassium: 853mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1205IU | Vitamin C: 73mg | Calcium: 206mg | Iron: 4mg