Greek Quinoa Salad Bowl

Ingredients

• 340 g (2 cups)quinoa
• 710 ml (3 cups)chicken broth
• 2.5 g (1/2 tsp)kosher salt
• 160 ml (2/3 cup)rapeseed oil
• 80 ml (1/3 cup)extra-virgin olive oil
• 80 ml (1/3 cup)red wine vinegar
• 2 g (3/4 tsp)garlic powder
• 1.5 tspdried oregano
• 3/4 tspdried basil
• 5 g (1 tsp)kosher salt
• 1/2 tspblack pepper
• 30 g (1 cup)chopped leafy greens, such as spinach, Swiss chard or kale
• 300 g (2 cups)chopped cucumber
• 300 g (2 cups)chopped cherry tomatoes
• 115 g (3/4 cup)chopped red onion
• 150 g (1 cup)feta cheese
• To taste (optional)Kalamata olives

Instructions

1. 1

   Cook the quinoa

   Prepare the quinoa according to the instructions for Perfectly Cooked Quinoa, using the chicken broth and 1/2 teaspoon of kosher salt listed here.

2. 2

   Mix the dressing

   While the quinoa cooks, put the rapeseed oil, olive oil, red wine vinegar, garlic powder, oregano, basil, 1 teaspoon of kosher salt and pepper in a jar. Seal and shake vigorously, then pour half of the dressing over the warm quinoa. Leave the quinoa and dressing to cool completely.

3. 3

   Toss the salad

   While the quinoa cools, prepare the toppings. Once it is completely cool, put the remaining ingredients in a bowl with the quinoa and toss. Add more dressing to taste.

What is a Greek quinoa salad bowl?

This is an American-style salad inspired by Greek flavours: briny olives, feta, red onion, tomatoes and cucumber meet an oregano-and-vinegar dressing. Quinoa gives it a hearty base, while shredded greens add freshness.

The combination works because the warm grains take up some of the dressing before they cool, and the crisp vegetables and salty cheese bring contrast. Serve it as a substantial salad or alongside grilled chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 10g protein, 33g carbs, 35g fat.

Quinoa and vegetables provide most of the carbohydrates, while the oils supply most of the fat; quinoa and feta contribute protein. For a more balanced plate, serve a smaller amount of salad alongside grilled chicken or another protein, with extra greens if you like.

Build flavour into the quinoa

Broth: Cooking the quinoa in chicken broth seasons it from the start; the first measure of salt goes into the cooking liquid.

Warm grains: Pouring half the dressing over the quinoa while it is warm helps distribute the flavour through the base. Let it cool completely before adding the vegetables and feta.

A balanced, tangy dressing

Oil and vinegar: Rapeseed oil gives the dressing a neutral base, while extra-virgin olive oil adds a fruitier note. Red wine vinegar provides the sharpness to balance the rich oils and salty feta.

Herbs: Dried oregano and basil, along with garlic powder, make a quick dressing that needs only a vigorous shake in a sealed jar. Shake again before using if the oil and vinegar separate.

Keep the toppings crisp

Cucumber and tomatoes: Chop them into similar-sized pieces so they mix evenly with the quinoa. If the tomatoes are particularly juicy, drain away excess liquid before tossing.

Greens and onion: Use spinach, Swiss chard or kale, chopped finely enough to mix through the grains. Red onion adds a sharper bite; chop it small for a more even flavour.

Cool before combining

Cooling: Allow the dressed quinoa to reach room temperature before you add the remaining ingredients. This keeps the greens from wilting and helps the vegetables retain their fresh texture.

Timing: The stated total time is 155 minutes, including the time needed to cook and cool the quinoa. Prepare the vegetables during the cooling period, as the method suggests.

Serve it as a meal or side

As a main: Serve a bowl on its own, with Kalamata olives added if you want a briny finish. The quinoa, vegetables and feta make a mix of substantial and fresh elements.

As a side: Pair it with grilled chicken, as suggested, or another simply cooked protein. Add the dressing gradually at the end so you can stop when the salad is dressed to your liking.

Recipe notes & tips

• Shake the dressing in a well-sealed jar until it looks evenly mixed.
• Let the quinoa cool completely before mixing in the greens and vegetables.
• Chop the cucumber, tomatoes and red onion to a similar size for easier serving.
• Add the remaining dressing a little at a time so the salad does not become overly oily.
• Taste before serving, since feta and Kalamata olives can add plenty of saltiness.

Variations

• Add Kalamata olives: Stir them through for a briny, savoury note.
• Choose your greens: Use spinach, Swiss chard or kale, as listed.
• Serve with chicken: Pair the salad with grilled chicken for a more substantial meal.
• Adjust the herbs: Use the listed oregano and basil together, or leave out one to shift the flavour.
• Make it vegetarian: Cook the quinoa in vegetable broth instead of chicken broth.

Common mistakes to avoid

• Adding toppings to warm quinoa: The greens can wilt; wait until the quinoa has cooled completely.
• Pouring in all the dressing at once: The salad may become too oily; add it gradually and taste as you go.
• Skipping the jar shake: Oil and vinegar may stay separate; seal the jar and shake it vigorously.
• Chopping the onion too large: Its sharpness can dominate a bite; chop it finely.
• Forgetting the feta's saltiness: Taste before adding extra seasoning or olives.

How to store

Store leftovers in an airtight container in the fridge and eat within 3 days. Serve cold or let it sit briefly at room temperature; if it seems dry, toss with a little reserved dressing before serving.

Frequently asked questions