Fresh, colorful, and packed with everything you need in a balanced meal, this Quinoa Greek Salad is one of those recipes you’ll keep coming back to. It’s quick, flavorful, and comes together with simple ingredients that just work!
I make some version of a quinoa Greek salad all the time, especially when I want something that feels light but still actually fills me up. It really has everything you need in a healthy meal: protein, fiber, healthy fats, and plenty of fresh veggies.
Quinoa is the star here because it’s a complete protein, which means you’re getting all the essential amino acids in one simple ingredient. Especially if you are vegetarian, quinoa is one of those ingredients that should be in your meals fairly often!
Paired with crisp veggies, chickpeas, and salty feta, this recipe turns into the most satisfying quinoa salad with feta! I love turning it into a Greek quinoa bowl with hummus and avocado on top. It just takes it to another level and makes it feel extra hearty and delicious!
Nutrition at a Glance
- Protein: Quinoa provides all nine essential amino acids, making it a great plant-based protein that helps support muscle repair and keeps you feeling full.
- Fiber: Fiber from chickpeas and veggies supports digestion, helps regulate blood sugar, and keeps you satisfied longer between meals.
- Antioxidants: You will get plenty of antioxidants from all the veggies here! These help fight inflammation and support overall health.
Ingredients You Need
Here's what you need to make this easy quinoa Greek Salad:
- Quinoa: The base of this quinoa feta salad! High in protein and naturally gluten-free. You can substitute with brown rice or farro if preferred.
- Chickpeas: Add plant-based protein and fiber. White beans also work well here.
- Bell Peppers: Bring crunch and vitamin C. Use any color you like!
- Cucumber: Adds freshness and hydration.
- Cherry Tomatoes: Juicy, sweet, and packed with antioxidants.
- Red Onion: Gives a little bite and depth of flavor. You can swap for green onion for a milder option.
- Feta Cheese: Salty, creamy, and classic in a greek quinoa salad. Goat cheese can work as a substitute.
- Avocado (optional): Adds creaminess and healthy fats.
- Hummus (optional): Makes it feel like a full, hearty bowl.
- Olive Oil: A simple drizzle ties everything together beautifully.
Dietary Substitutions
- Gluten-Free: This recipe is naturally gluten-free as written.
- Dairy-Free: Skip the feta or use a dairy-free feta alternative.
- Vegan: Omit the feta or replace with a plant-based version. Everything else is already vegan-friendly!
How to Make Easy Quinoa Greek Salad
Step 1: Cook quinoa according to package instructions.
Step 2: While quinoa is cooking, chop the 2 bell peppers, 1 cucumber, 1 pint cherry tomatoes, and 1 red onion.
Step 3: Once quinoa is cooked, pour into a large bowl and add the chopped veggies, chickpeas, and 1 cup feta. Serve and enjoy!
Dietitian Tips for Success
- I recommend rinsing the quinoa before cooking! Rinsing removes the natural coating (called saponin) that can make quinoa taste bitter. It only takes a minute but makes a big difference in flavor. Alternatively, you can use microwaveable packets of quinoa!
- Let the quinoa cool slightly before mixing. If it’s too hot, it can wilt your veggies and melt the feta too much. Slightly warm or room temp is perfect for the best texture.
- Meal prep it! Keep toppings like avocado and hummus separate until serving to maintain freshness. This way, your salad stays crisp and delicious all week.
How to Serve Greek Quinoa Salad
Serve this quinoa Greek salad as a main dish for lunch or dinner, or as a side alongside your favorite mains like grilled chicken or lemon dill salmon. It also works beautifully as part of a spread with pita, dips, and roasted veggies!
For a heartier option, turn it into a bowl with extra hummus, sliced avocado, and even a soft-boiled egg or grilled protein on top!
Storage Suggestions
Store any leftover quinoa Greek salad in an airtight container in the fridge for up to 4 days.
For best results, store avocado and hummus separately and add just before serving.
Frequently Asked Questions
Fresh, crunchy vegetables work best in a Greek quinoa salad, like cucumber, cherry tomatoes, bell peppers, and red onion for a mix of texture and flavor. You can also add extras like olives, spinach, or artichoke hearts to switch things up!
Yes! This is a great meal prep recipe since it lasts in the fridge. Just store toppings separately and add them fresh when serving.
More Salad Recipes to Try
- Southwestern Chicken Salad
- Chicken Caprese Salad
- Avocado Corn Couscous Salad
- Crunchy Parmesan Kale Salad
- Greek Salad Skewers
BEST Quinoa Greek Salad Recipe
Ingredients
- 2 cups uncooked quinoa
- 1 can chickpeas drained, rinsed
- 2 bell peppers chopped
- 1 pint cherry tomatoes halved
- 1 red onion diced
- 1 cup feta crumbled
- avocado to top
- hummus to top
- olive oil to drizzle
Instructions
- Cook quinoa according to package instructions.
- While quinoa is cooking chop the 2 bell peppers, 1 cucumber, 1 pint cherry tomatoes, and 1 red onion.
- Drain and rise chickpeas.
- Once quinoa is cooked, pour into a large bowl and add the chopped veggies, chickpeas, and 1 cup feta.
- Dish into single serving bowls and top with hummus and/or avocado and drizzle olive oil on top. Enjoy!
Notes
- I recommend rinsing the quinoa before cooking! Rinsing removes the natural coating (called saponin) that can make quinoa taste bitter. It only takes a minute but makes a big difference in flavor. Alternatively, you can use microwaveable packets of quinoa!
- Let the quinoa cool slightly before mixing. If it’s too hot, it can wilt your veggies and melt the feta too much. Slightly warm or room temp is perfect for the best texture.
- Meal prep it! Keep toppings like avocado and hummus separate until serving to maintain freshness. This way, your salad stays crisp and delicious all week.
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