Greek Quinoa Salad Recipe

Ingredients

• 170 g (1 cup)uncooked quinoa
• 1 pint (about 300 g)cherry tomatoes, halved
• ½English cucumber, chopped
• 150 g (1 cup)crumbled feta cheese (omit it or use a dairy-free variety to keep the salad vegan)
• 165 g (1 cup)chickpeas, rinsed and drained
• 100 g (⅔ cup)Kalamata olives, halved and quartered
• 75 g (½ cup)red onion, chopped
• To tasteGreek dressing

Instructions

1. 1

   Rinse quinoa

   Rinse the quinoa thoroughly under cold running water in a fine-mesh strainer.

2. 2

   Cook quinoa

   Fill a medium pot with water and bring it to the boil over high heat. Add the quinoa, reduce the heat to medium and simmer for 11 minutes, until it has bloomed. Drain it well and transfer it to a large bowl.

3. 3

   Toss the salad

   Add the tomatoes, cucumber, feta, chickpeas, olives and red onion to the bowl. Add Greek dressing and toss to coat, using only as much as needed. Serve.

What is Greek quinoa salad?

Greek salad is known for its combination of tomatoes, cucumber, olives and feta, with flavours often associated with Greek cooking. This version adds quinoa and chickpeas, turning those familiar ingredients into a more substantial salad.

The grains make a tender base, while the vegetables and olives bring freshness and savoury contrast. Feta and Greek dressing tie the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 195 calories, 8g protein, 24g carbs, 8g fat.

Quinoa and chickpeas contribute most of the carbohydrates, while chickpeas, feta and quinoa provide protein. Feta, olives and Greek dressing supply much of the fat; serve the salad with extra fresh vegetables if you want to balance the plate with more produce.

Why rinse the quinoa?

Rinsing: Wash the quinoa under cold running water in a fine-mesh strainer, as directed, before cooking. This helps remove any surface residue that could otherwise affect its flavour.

Draining: Once the quinoa has simmered for 11 minutes and bloomed, drain it well so excess cooking water does not dilute the dressing.

Building the salad

Quinoa: Let the cooked grains form the base in a large bowl, where there is room to toss in the other ingredients.

Fresh ingredients: Halved tomatoes and chopped cucumber add juicy, crisp pieces; chickpeas make the salad heartier.

Salty accents: Feta and Kalamata olives give each bite a savoury, briny edge. Add dressing gradually, since the olives and cheese already contribute plenty of flavour.

Getting the texture right

Quinoa cue: The recipe describes the quinoa as ready when it has bloomed after 11 minutes of simmering. Drain it thoroughly before combining it with the vegetables.

Tossing: Fold the ingredients together until coated, rather than pouring in all the dressing at once. The salad should be dressed without becoming wet or heavy.

Timing and preparation

The stated total time is 26 minutes, including the brief quinoa cooking and the time to prepare and combine the remaining ingredients.

For meal prep, keep the dressing separate until you are ready to serve if you want to preserve the vegetables' crispness. Toss the salad just before eating.

What to serve with it

Serve the salad on its own as a vegetarian meal, or offer it alongside grilled vegetables or flatbread for a fuller spread. A simple green salad also works well without competing with the Greek-inspired flavours.

Recipe notes & tips

• Use a fine-mesh strainer to keep the small quinoa grains from escaping while rinsing.
• Drain the cooked quinoa thoroughly before adding the vegetables.
• Add the Greek dressing a little at a time, since you may not need all of it.
• Cut the cucumber and onion into similarly sized pieces for easier serving.
• If preparing the salad ahead, keep the dressing separate until serving.

Variations

• Keep it vegan: Omit the feta or use a dairy-free variety, as noted in the ingredient list.
• Add herbs: Fold in chopped parsley or mint for a fresh herbal note.
• Boost the vegetables: Add chopped pepper for another crisp element.
• Change the grain: Use cooked bulgur instead of quinoa for a different texture.
• Make it more tangy: Add a little extra dressing to taste just before serving.

Common mistakes to avoid

• Skipping the rinse: Unrinsed quinoa can have an unpleasant surface taste; rinse it thoroughly under cold water.
• Leaving excess water: Wet quinoa can thin the dressing; drain it well after cooking.
• Overcooking the quinoa: Follow the 11-minute simmer and check for the grains to bloom.
• Adding all the dressing at once: The salad may become too wet; toss in only as much as needed.
• Dressing too early: The vegetables can lose some crispness; keep the dressing separate if making it ahead.

How to store

Store the salad in an airtight container in the fridge and eat within 3 days. If possible, refrigerate the dressing separately and toss it through shortly before serving; this salad is best served cold or at room temperature rather than reheated.

Frequently asked questions