This post may contain affiliate links. Please read our disclosure policy.
This Greek inspired Quinoa Salad includes bell peppers, cucumber, tomatoes, olives and a delicious homemade salad dressing. It’s colorful, fresh, and easy.
Quinoa is a great base for making salads. It is so versatile and adds a yummy, nutty texture. Adding quinoa to a salad helps to add a little bulk. It is nutritious and will help you stay full longer.
This quinoa salad makes the perfect side dish or it can be eaten as a main dish too. You can easily add chicken to this salad if you are going to make it as your main dish. My shredded chicken would go great in it!
Table of Contents
Why You’ll Love This Recipe
- This salad is loaded with vitamins, minerals, and antioxidants.
- Quinoa provides a substantial amount of protein, keeping you full and satisfied for hours.
- Ready in just 25 minutes, this recipe is perfect for a quick side dish or light meal.
- You can mix and match vegetables or use a store-bought vinaigrette for convenience.
Recipe Ingredients
- Quinoa
- Cucumber
- Bell Pepper – I used an orange bell pepper for sweetness
- Baby Tomatoes
- Baby Spinach
- Olives – Kalamata or black olives
- Red Onion
- Pepperochinis
- Lemon juice
- Olive oil
- Red wine vinegar
- Honey
- Garlic cloves
- Spices – Dried oregano, salt, and pepper
See the recipe card below for full information on ingredients and quantities
How to Make Greek Quinoa Salad
Step 1. Rinse and cook quinoa with water and salt, then cool.
Step 2. Whisk lemon juice, olive oil, vinegar, honey, garlic, oregano, salt, and pepper.
Step 3. Combine quinoa, cucumber, bell pepper, tomatoes, spinach, olives, and onion.
Step 4. Mix with dressing, add pepperoncini, chill, and serve.
Recipe FAQs
I love to use quinoa because it has more protein and fiber than if you were to use white rice. It has a lower glycemic index so it won’t spike your blood sugar as much either. Quinoa is richer in minerals such as iron, calcium, and potassium.
I like to rinse quinoa just before cooking. Quinoa has a coating called saponin. If not rinsed, that coating can give off a bitter taste. A quick rinse will take care of that.
Quinoa is best eaten fresh, but it can last for up to a week in the fridge if stored in an airtight container.
This is an excellent salad to make ahead of time. It gets more delicious with a few hours under its belt, and kept well overnight. It works well at a picnic or potluck (no mayonnaise!) and is great to have on hand for a hearty, delicious lunch when you need one.
Not a quinoa fan? You could certainly toss this into some cooked rice or orzo pasta, or skip the grains entirely and toss the lot with several big handfuls of greens. Can’t get enough of feta? Feel free to add a bit. Whatever you fancy.
Yes! Quinoa has double the protein of rice which will keep you full longer. It is also high in fiber, antioxidants and minerals. Total win!
Expert Tips
- Rinsing the quinoa removes the natural coating, saponin, which can make quinoa taste bitter.
- Let the quinoa cool completely before mixing with other ingredients to avoid wilting the vegetables.
- Taste the dressing as you make it and adjust the honey, salt, and pepper to your preference.
- Feel free to add or substitute any vegetables you like or have on hand to make the salad your own.
- If you don’t want to make the dressing, a bottled vinaigrette goes perfectly with it.
How to Serve and Store Greek Quinoa Salad
Adding a protein such as chicken Marbella, honey garlic chicken, lemon chicken, or balsamic chicken pairs well with the fresh flavors of the salad. Pita bread and hummus are perfect sides for a Mediterranean-inspired meal.
Store the salad in an airtight container in the refrigerator for up to a week, keeping the dressing separate to maintain freshness and texture.
More Salad Recipes to Consider
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Healthy Quinoa Salad
Ingredients
For the salad:
- 1 cup uncooked quinoa, makes roughly 3 cups cooked
- 1 baby cucumber or 1/2 large cucumber, sliced
- 1/2-1 orange bell pepper, diced
- 1/2-3/4 cup baby tomatoes, halved
- 1/2-3/4 cup baby spinach, torn or sliced thinly
- 1/2 cup sliced olives, Kalamata or black olives
- 2-4 tablesppons finely minced red onion
- a few pepperoncini for garnish, sliced if you like
Instructions
- First, prepare the quinoa. Rinse quinoa in a strainer, then add to a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium heat. Add a lid to the pot and allow to simmer for 15-20 minutes, or till water is absorbed. Fluff with a fork and set aside to cool a bit.
- While the quinoa is cooking, whisk the dressing together.
- Add lemon juice, olive oil, vinegar, honey, garlic, oregano, and a pinch of salt and pepper to a liquid measuring cup or small bowl and whisk until well blended.
- Taste and add additional honey, oregano, salt or pepper to taste.
- When quinoa is slightly cooled, toss it with the vinaigrette, cucumber, bell pepper, tomatoes, spinach, and olives.
- Add a few peperoncinis for good measure, and refrigerate until the whole mixture is nice and chilled.
- Serve cold as a side or main dish.
Notes
- This is the most flexible salad ever and I LOVE IT! Add more veggies, add ones you have or like, don’t add what you don’t like. Sometimes if I’m not wanting to put the dressing together I’ll just use a bottle vinaigrette, so easy! Make it your own and love every minute of it.
- Rinsing the quinoa removes the natural coating, saponin, which can make quinoa taste bitter.
- Let the quinoa cool completely before mixing with other ingredients to avoid wilting the vegetables.
- Taste the dressing as you make it and adjust the honey, salt, and pepper to your preference.
This is very refreshing summer salad. I’ll just put some Greek feta cheese on top of it and make it a full meal.