Greek Quinoa Salad

Ingredients

• 850 g (30 oz)cooked quinoa
• 10roasted vine tomatoes
• 142 g (5 oz)rocket
• 227 g (8 oz)fresh basil
• 227 g (8 oz)fresh mint
• 170 g (6 oz), crumbledfeta cheese
• 136 g (4.8 oz), pitted and slicedKalamata olives
• 113 g (4 oz), slicedred onion
• 60 ml (4 tbsp)Italian dressing
• 2.5 ml (½ tsp)salt
• to tasteblack pepper

Instructions

1. 1

   Combine the ingredients

   Add the cooked quinoa, roasted vine tomatoes, rocket, fresh basil, fresh mint, crumbled feta, sliced Kalamata olives and sliced red onion to a mixing bowl.

2. 2

   Dress and season

   Toss the ingredients together. Add half of the Italian dressing and toss again to coat. Season with the salt and black pepper, then toss once more.

3. 3

   Serve the salad

   Serve immediately, adjusting the seasoning to taste. Drizzle the remaining dressing over the salad.

What is Greek quinoa salad?

This is a Greek-inspired take on a composed salad, pairing quinoa with ingredients often found in Mediterranean-style salads, including feta, olives, tomatoes and red onion. Quinoa is not a traditional Greek ingredient, but its mild, nutty flavour makes it a substantial base.

Here, fresh basil and mint bring a lively herbal note, while roasted tomatoes add sweetness and the dressing ties the ingredients together. The result is colourful and easy to serve straight from the mixing bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2350 calories, 70g protein, 250g carbs, 125g fat.

The quinoa supplies most of the carbohydrates, while feta and dressing contribute much of the fat; quinoa and feta also provide protein. Feta, olives, dressing and added salt can make the sodium substantial, so balance the plate with unsalted vegetables and adjust the seasoning to taste.

The quinoa base

Cooked quinoa gives the salad its bulk and a soft, slightly chewy texture. The listed quantity is 850 g, so make sure your mixing bowl is large enough to toss everything without spilling.

Herbs and greens

Fresh basil and mint give this salad much of its aromatic character, while rocket contributes a peppery edge. The recipe calls for generous quantities of both herbs; chop or tear larger leaves if you prefer them easier to eat.

Salty, savoury additions

Feta brings a creamy, tangy contrast to the quinoa, and Kalamata olives add a briny, savoury taste. Red onion adds a sharper bite, so slice it thinly to distribute it evenly through the salad.

How to dress it evenly

Add only half of the dressing at first, then toss before seasoning. This lets you coat the ingredients without pouring all the dressing into one spot; the rest goes over the top just before serving.

Serving and timing

The method is a quick assembly once the quinoa and roasted tomatoes are ready. Serve immediately as directed, while the rocket and herbs are fresh and the salad has not been sitting in its dressing for long.

What to serve alongside

Serve it on its own as a filling salad, or alongside grilled vegetables, fish or chicken. If you are serving it as part of a larger meal, keep the side simple so the feta, olives and herbs remain the focus.

Recipe notes & tips

• Use a roomy mixing bowl so the quinoa and greens can be tossed without spilling.
• Slice the red onion thinly to spread its sharp flavour through the salad.
• Add the dressing in stages, as the method directs, so you can distribute it evenly.
• Taste before adding extra salt because feta, olives and dressing are already savoury.
• If the roasted tomatoes are warm, let them cool before combining them with the rocket and herbs.

Variations

• Add cucumber: Fold in diced cucumber for a cool, crisp contrast.
• Use lemon dressing: Swap the Italian dressing for a lemon-based vinaigrette.
• Change the herbs: Use extra basil or mint if you do not have both.
• Add roasted pepper: Mix in sliced roasted pepper for another sweet, smoky note.
• Make it more substantial: Serve with grilled chicken or chickpeas alongside.

Common mistakes to avoid

• Crowded mixing bowl: The ingredients are difficult to coat evenly; toss them in a larger bowl.
• Too much salt: Feta, olives and dressing are salty; taste before adding more.
• Dressing in one spot: It leaves some bites dry; add half first and toss before finishing with the rest.
• Warm tomatoes on greens: Heat can wilt the rocket; allow the tomatoes to cool before mixing.
• Thick onion slices: They can dominate individual bites; slice the red onion thinly.

How to store

Refrigerate leftovers in a sealed container and use within 3 days. The rocket and herbs may soften as they sit, so the salad is best served fresh; toss before serving leftovers.

Frequently asked questions