Packed Quinoa Greek Salad
Description
This Packed Quinoa Greek Salad is a protein-rich, refreshing, and satisfying dish perfect for lunchboxes, meal prep, or light dinners. With classic Mediterranean flavors like feta, olives, cucumbers, and a lemon-herb vinaigrette, it’s a vibrant twist on the traditional Greek salad — made even more filling with nutrient-dense quinoa.
Ingredients (Serves 4)
For the Salad:
1 cup dry quinoa (yields ~3 cups cooked)
1 ½ cups cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
½ red onion, finely chopped
½ cup Kalamata olives, pitted and halved
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
Optional: ¼ cup diced avocado (for creaminess)
For the Dressing:
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice (about 1 lemon)
1 tbsp red wine vinegar
1 garlic clove, minced
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
Instructions
Step 1: Cook the Quinoa
Rinse quinoa under cold water using a fine-mesh sieve.
In a saucepan, combine 1 cup quinoa with 2 cups water. Bring to a boil.
Reduce heat, cover, and simmer for 15 minutes, or until water is absorbed.
Fluff with a fork and let cool completely.
Step 2: Prepare the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
Step 3: Assemble the Salad
In a large mixing bowl, combine cooked quinoa, chopped vegetables, olives, and feta.
Pour dressing over the salad and toss until everything is well coated.
Garnish with parsley and extra feta, if desired.
Step 4: Chill or Serve
Serve immediately, or refrigerate for at least 30 minutes for the flavors to meld.
Time Required
Task Time
Preparation 15 minutes
Cooking Quinoa 15 minutes
Cooling & Assembly 15 minutes
Total Time 45 minutes
Nutritional Information (Per Serving)
Nutrient Amount
Calories 350-400 kcal
Protein 10–12 g
Carbohydrates 35–40 g
Fiber 6–8 g
Fat 20–22 g
Saturated Fat 5–6 g
Sodium 500–600 mg
Sugar 4–6 g
Values are approximate and vary based on specific ingredients and brands.
Q&A Section
Can I make this salad vegan?
Yes! Just omit the feta cheese or use a vegan feta alternative.
How long does it keep?
Up to 4 days in the refrigerator in an airtight container. The flavors get better with time!
Can I use a different grain?
Definitely. Try couscous, bulgur, or farro for a variation, though quinoa is gluten-free and high in protein
What protein can I add?
Grilled chicken, chickpeas, tofu, or tuna make excellent additions for an extra protein boost.Can I freeze this salad?
Not recommended. The vegetables and feta don’t freeze well and can get mushy upon thawing.