The Perfect Greek Quinoa Salad: Fresh, Flavorful, and Balanced

If you’re looking for a salad that’s fresh, vibrant, and satisfying, this Greek Quinoa Salad hits all the right notes. It’s packed with crisp vegetables, briny olives, creamy feta, and a perfectly balanced dressing that ties everything together. This isn’t just another quinoa salad—it’s a recipe you’ll come back to over and over again.

Why This Greek Quinoa Salad Stands Out

The key to a great quinoa salad is balance—between textures, flavors, and freshness. This recipe delivers on all fronts:

• Fluffy Quinoa: Rinsing the quinoa thoroughly (yes, rinse, rinse, rinse!) removes the natural coating called saponin, which can make quinoa taste bitter or soapy if left unwashed. The result is light, fluffy quinoa with a clean, nutty flavor.
• Creamy, Tangy Dressing: A blend of olive oil, lemon juice, and red wine vinegar creates a bright, zesty dressing, while blended feta adds creaminess without making it heavy.
• Bold Greek Flavors: Classic ingredients like cucumbers, bell peppers, tomatoes, onions, olives, and feta bring the vibrant Mediterranean flavors to life.
• Perfect Texture: Adding both crumbled and cubed feta creates contrast—soft, creamy bits in every bite alongside chunks that hold their shape.

What Makes the Dressing Special?

This isn’t your standard vinaigrette. The dressing balances richness from olive oil with just the right amount of acidity from lemon juice and red wine vinegar. Blending in feta not only adds creaminess but also infuses the salad with a subtle tang, making every bite flavorful.

If you’ve ever felt like quinoa salads were too acidic or too bland, this dressing solves that problem. The key is balance: not too much vinegar, enough olive oil for richness, and plenty of herbs like oregano to boost the flavor.

Meal Prep Friendly and Versatile

This salad holds up beautifully in the fridge, making it perfect for meal prep. The flavors even improve after a few hours as the dressing seeps into the quinoa. It’s hearty enough to be a main dish but works equally well as a side with grilled chicken, fish, or lamb.

For added protein, toss in chickpeas or grilled chicken. You can even swap out the veggies depending on what you have on hand—roasted zucchini, sun-dried tomatoes, or artichoke hearts would all be great additions.

Final Thoughts

This Greek Quinoa Salad is fresh, flavorful, and easy to make. It’s a perfect example of how simple ingredients, when balanced just right, can create a dish that’s more than the sum of its parts. Whether you’re prepping for the week, hosting a gathering, or just craving something fresh and satisfying, this salad delivers.

Give it a try, and you might find yourself making it on repeat.

Greek Quinoa Salad

Recipe by Ellen

Servings

8

servings

Prep time

30

minutes

Cooking time

12

minutes

Calories

~320–340 kcal

kcal

Ingredients

• Salad Base:

• 2 cups quinoa (rinsed, rinsed, rinsed!)

• 4 cups water or broth (for extra flavor)

• 1 English cucumber, diced

• 2 bell peppers (red, yellow, or orange), diced

• 2 cups cherry tomatoes, halved

• 1 whole red or yellow onion, finely diced

• ⅔ cup kalamata olives, sliced

• ½ cup feta cheese, cubed

• ½ cup fresh parsley, chopped

• 2 tsp dried oregano

• Creamy Feta Dressing (Rich & Balanced):

• ⅓ cup olive oil

• ¼ cup lemon juice

• 1½ tbsp red wine vinegar

• ¼ cup feta cheese (blended into the dressing for creaminess)

• 2 garlic cloves, minced

• 2 tsp dried oregano

• ½ tsp honey

• ½ tsp kosher salt

• ¼ tsp black pepper

Directions

• Cook the Quinoa:
  Rinse, rinse, rinse the quinoa—three times! This removes the natural coating called saponin, which can make quinoa taste bitter and soapy if not washed thoroughly.
  After rinsing, combine quinoa with water/broth in a pot.
  Bring to a boil, reduce heat to low, cover, and simmer 12–15 minutes until fluffy.
  Fluff with a fork and let cool slightly.
• Make the Creamy Feta Dressing:
  In a small blender or whisking bowl, combine:Olive oil, lemon juice, red wine vinegar, crumbled feta, garlic, oregano, honey, salt, and pepper.
  Blend or whisk until smooth and creamy.
  Let sit for 5–10 minutes to meld flavors.
• Assemble the Salad:
  In a large bowl, combine quinoa, cucumbers, bell peppers, tomatoes, onion, olives, crumbled feta, cubed feta, parsley, and oregano.
  Pour the creamy feta dressing over and gently toss to coat evenly.
• Chill & Serve:
  Let the salad rest for 15–30 minutes to allow the flavors to develop.
  Taste and adjust seasoning if needed.

Notes

• Why This Version Works Perfectly:
  Herb-packed & Creamy: The feta and oregano shine in the dressing.
  Texture Contrast: Cubed and crumbled feta give the salad depth.
  Balanced Flavors: The adjusted olive oil, lemon juice, and vinegar are spot on.
  No Bitterness: Thanks to the triple rinse, the quinoa is clean, fluffy, and mild.