Healthy and full of flavor, this Greek Quinoa Salad is a perfect way to fill up at lunch or for a light dinner.
I love a good salad that can be served on the side, or as a meal. Want more favorites? Try this Taco Salad or this Steak Cobb Salad.
This salad right here may have to become a regular in my house. But I definitely won’t complain, because this Greek Quinoa Salad is made up of all the things I love the most. I’ve been a bit addicted to the Greek flavor profile lately (hello Greek Quesadillas and Greek Chicken Wraps) so why not go with a salad, right?
Not only are you saving a few calories by eating a salad, but you are getting some added protein and fiber from the quinoa. My husband isn’t the biggest quinoa fan, but I’ve been trying to sneak it in whenever possible because I love it. This salad is a great way to get my quinoa fix, because I can whip it up for lunch for myself, and he’s not here to complain. 😉
This was my first time actually putting quinoa on my salad, but I loved the different textures and flavors that I brought, along with the added nutrition. I’m totally sold on this whole quinoa in salad idea.
I see more of this Greek Quinoa Salad in my future!!
More Mediterranean Inspired Recipes
Mediterranean Pasta Salad
Greek Tacos
Mediterranean Pizza
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Greek Quinoa Salad
Ingredients
- 3/4 cup quinoa rinsed
- salt
- 15 oz can chickpeas drained and rinsed
- 1/2 seedless cucumber chopped
- 3 Roma tomatoes chopped
- 1/2 red onion thinly sliced
- 3 tablespoons red wine vinegar
- 4 tablespoons extra-virgin olive oil divided
- 1 tablespoon fresh oregano chopped
- 1/2 cup (4 oz) feta cheese, crumbled
- 3 romaine hearts chopped
- 1/4 cup halved pitted kalamata olives
Instructions
- Bring 3/4 cup plus 2 tablespoons of water, the quinoa and a pinch of salt to a boil in a saucepan. Reduce the heat to medium low, cover the pot, and cook until the quinoa is tender and the liquid has been absorbed, 10 to 15 minutes.
- Meanwhile, combine the chickpeas, cucumber, tomatoes, onion, red wine vinegar, 2 tablespoons of the oil, and the oregano in a bowl. Stir to combine, and let it sit for at least 10 minutes.
- In a mini food processor or blender, combine the feta cheese, 1/4 cup of water and the remaining 2 tablespoons of olive oil. Process until smooth. Add more water, if needed, to reach your desired consistency. Season to taste with pepper.
- Divide the lettuce among 6 large bowls. Top each with some of the warm quinoa, the chickpea mixture, and drizzle with the feta dressing. Top with some halved kalamata olives.
vivian says
This was really delicious and not difficult to make. I used more feta to make a thicker dressing, which would also work for dip. I also just mixed everything in one giant bowl instead of plating individual salads. Thanks for the great recipe!