Quinoa salads are an excellent choice for lunches, to add a bit more protein to your meal. Add this Greek Quinoa Salad to your lunch rotation for a boost of energy, and get you through the afternoon.

This is an image of a Greek Quinoa Salad inside of a bowl.

We love ourselves a good quinoa dish! After making this recipe, check out our Autumn Quinoa Bowl for a more heartier dish.

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Ingredients for the Greek Quinoa Salad
Instructions
Storing the salad
Recipe

Ingredients for the Greek Quinoa Salad

This Greek Quinoa Salad is packed with fresh vegetables and herbs like its original cousin. The added protein from the quinoa is a great bonus.

This is an image of vegetables to make a Greek salad, on a wooden cutting board.

Quinoa
Bell Pepper
Cherry Tomatoes
Cucumber
Green Onion
Capers
Artichoke
Kalamata Olives
Lemon Juice
Olive Oil
Parsley
Feta Cheese

See recipe card for quantities.

Instructions

This is an image of chopped cucumbers and bell peppers in a glass bowl.

Start by chopping up all the vegetables and placing them in a large bowl.

This is an image of a hand squeezing a lemon into a glass jar of salad dressing, with a bowl of salad in the background.

Place all of the dressing ingredients together in a small bowl and whisk until smooth.

This is an image of a hand holding a bowl of cooked quinoa, over a large bowl of Greek salad.

Place the cooked quinoa into the large bowl with the vegetables and toss the combine.

This is an image of of a bowl of Greek Quinoa Salad with the dressing being poured over it.

When ready to serve, drizzle the dressing over the quinoa salad and enjoy.

This is an image of a Greek Quinoa Salad inside of a blue bowl.

Storing the salad

Making this salad in advance is a great idea. Keep the dressing aside until ready to serve in order to prevent the quinoa from becoming soggy. Portion out the salad for lunches by following the same tip of keeping the dressing on the side.

Recipe

Greek Quinoa Salad

French Kiss Cook

Add this Greek Quinoa Salad to your lunch rotation for a boost of energy, and get you through the afternoon.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Lunch

Cuisine American

Servings

Calories 621 kcal

Ingredients

1 Cup Cooked Quinoa , cooled
1 Bell Pepper , cubed
1 Cup Cherry Tomatoes , halved
? Cup Kalamata Olives , pitted and halved
1 Cup Cucumber , cubed
½ Cup Feta Cheese , crumbled
2 Green Onions , finely chopped
¼ Cup Fresh Parsley , chopped
2 tablespoon Fresh Mint , thinly sliced
1 tablespoon Capers , chopped
2 Marinated Artichoke Hearts , quartered

Dressing ingredients

¼ Cup Olive Oil
2 tablespoon White Wine Vinegar
2 tablespoon Lemon Juice
1 tablespoon Liquid Honey
1 Garlic Clove , minced
½ teaspoon Salt

Instructions

Start by cooking1 cup of raw quinoa according to the instructions on the package. This should give you 2 cups of cooked quinoa. Once cooked, set aside to cool.
Prepare all of the other vegetables and herbs for the salad and place them in a large bowl with the feta cheese and the cooled quinoa.
Make the dressing by whisking together all of its ingredients in a bowl. When ready to serve, pour over the salad and toss to combine. Enjoy!

Nutrition

Calories: 621kcalCarbohydrates: 46gProtein: 13gFat: 45gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gCholesterol: 33mgSodium: 1662mgPotassium: 736mgFiber: 8gSugar: 17gVitamin A: 4562IUVitamin C: 152mgCalcium: 278mgIron: 4mg

Keyword fast, fresh, healthy

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