This Greek Quinoa Salad is a protein-packed, colorful dish loaded with fluffy quinoa, crisp veggies, chickpeas, and crumbled feta, all tossed in a tangy lemony Greek dressing.
It’s light, refreshing, and perfect for meal prep, potlucks, or a healthy weekday lunch.
Why You’ll Love This Recipe
Fresh and filling – Quinoa and chickpeas bring plant-based protein
Mediterranean flavor – With feta, lemon, garlic, and herbs
Great for meal prep – Lasts for days in the fridge
Naturally gluten-free – With simple, wholesome ingredients
Easy to customize – Add olives, avocado, or spinach
What You’ll Need (Ingredient Highlights)
Quinoa – Light, nutty, and gluten-free
Chickpeas – Protein-rich and hearty
Tomatoes, cucumber, bell pepper – Crisp and refreshing
Red onion – Adds sharpness and color
Feta cheese – Salty, creamy contrast (skip for vegan)
Fresh parsley – Optional, but adds herbal freshness
Lemon vinaigrette – A tangy blend of lemon, olive oil, garlic, and oregano
Pro Tips Before You Start
Rinse quinoa well – Removes bitterness
Toast it dry – For extra nutty flavor
Let quinoa cool – Before mixing for best texture
Shake or whisk dressing – Until fully emulsified
Chill before serving – Flavor intensifies as it sits
How to Make Greek Quinoa Salad
Step 1: Cook the Quinoa
Rinse ½ cup quinoa, toast in a dry pot (optional), then add ¾ cup water.
Bring to a boil, cover partially, and simmer 12–13 minutes.
Fluff and season with salt and pepper.
Step 2: Cool the Quinoa
Transfer to a bowl and let it cool to room temperature.
Step 3: Prep Veggies
Chop tomatoes, cucumber, bell pepper, red onion, and parsley.
Step 4: Make the Dressing
Whisk together lemon juice, olive oil, vinegar, garlic, oregano, salt, and pepper until combined.
Step 5: Assemble the Salad
Combine quinoa, chickpeas, veggies, and parsley in a large bowl.
Pour in the dressing and toss well.
Step 6: Add Feta and Serve
Top with ½ cup crumbled feta. Serve immediately or chill for later.
What to Serve With Greek Quinoa Salad
Grilled chicken or shrimp – For extra protein
Warm pita bread or hummus – Classic pairing
Stuffed grape leaves or olives – For a full Greek platter
Lentil soup – Cozy and complementary
Variations / Substitutions
Make it vegan – Omit feta or use plant-based alternative
Add olives – For briny depth
Swap chickpeas for white beans – Equally satisfying
Use couscous or bulgur – Instead of quinoa
Add spinach or arugula – For more greens
Storage & Meal Prep Tips
Fridge life – Keeps well for 3–4 days
Dressing – Can be made ahead and stored separately
Meal prep containers – Great for work lunches
Best served cold or at room temp – No reheating needed
FAQs
Can I make this salad ahead of time?
Yes! In fact, the flavor gets better as it sits.
Is quinoa gluten-free?
Yes, it’s naturally gluten-free and a great grain alternative.
What if I don’t have apple cider vinegar?
Use red wine vinegar or even white wine vinegar instead.
Can I use canned lentils instead of chickpeas?
Definitely! They make a great protein substitute.
What if I don’t like raw onion?
Use less or soak it in cold water for 10 minutes to mellow the flavor.
Final Thoughts
This Greek Quinoa Salad is colorful, zesty, and super satisfying.
Whether you’re prepping it for weekday lunches, enjoying it at a picnic, or serving it as a vibrant side dish, it’s a fresh and healthy recipe that fits any occasion.
