Greek Quinoa Salad

This Greek Quinoa Salad recipe is loaded with quinoa, baby arugula, cherry tomatoes, cucumber, fresh basil and mint, red onion, kalamata olives, marinated artichoke hearts, pepperoncini and Feta cheese all tossed in our favorite Red Wine Vinaigrette. 

Greek Quinoa Salad is a quick and easy salad to serve with grilled chicken and fish or enjoy it on its own as a light main for lunch or dinner.

When making this salad, I always start off by cooking the quinoa first, then while the quinoa is cooking I’ll whisk together the ingredients for the salad dressing. Then all that’s left to do is chop a few veggies and toss it all together. This salad is super easy and super delicious!

Easy Greek Quinoa Salad Recipe

This salad has a really great combo of ingredients all tossed in a tasty red wine vinaigrette.

• Cooked Quinoa. We use white quinoa for this recipe. Our recipe for cooking quinoa turns out light and fluffy every time.
• Arugula. We toss baby arugula in this salad, but you can omit the arugula altogether if you like.
• Tomatoes.  We use cherry tomatoes for this recipe, but you could use chopped Roma tomatoes if you like.
• Cucumber. We toss chopped English cucumber to the mix.
• Extras. We add kalamata olives, marinated artichoke hearts and pepponcini to the mix.
• Onion. A little red onion adds a nice flavor. If you want a more mellow onion taste, just soak the slices of onion in a little bowl filled with water for about 15 minutes. You can do this while the quinoa cooks.
• Cheese. We toss in Feta cheese to this salad.
• Herbs. Fresh tender basil leaves add a lot of flavor to this salad.
• Vinaigrette. We toss this salad with our delicious red wine vinaigrette.

Find printable recipe with the measurements below.

Variations

This Greek Quinoa Salad recipe is a versatile one. Mix things up and add in cheese, different vegetables or use a different dressing if you like.

• Cheese. Sprinkle in Parmesan cheese shavings instead of Feta cheese if you like.
• Different dressing. Use this Greek Salad Dressing, Lemon Mustard Vinaigrette, Italian Salad Dressing, or my Apple Cider Vinegar Dressing instead of the Red Wine Vinaigrette.

Quinoa Salad Dressing

This Greek quinoa salad is loaded with a tasty combination of ingredients all lightly tossed with our delicious Red Wine Vinaigrette.   To make the dressing, just place all of the ingredients in a mason jar, seal the lid tightly and shake well until the ingredients are well blended.

• Red wine vinegar
• Garlic
• Dried Oregano
• Italian Seasoning 
• Red Pepper Flakes 
• Dijon Mustard 
• Extra-virgin Olive Oil
• Parmesan Cheese
• Salt and Pepper 

How To Make Greek Quinoa Salad

This is a simple salad to make and I like to make often during the warm summer months. 

1. Whisk Dressing. Add all the ingredients in a mason jar. Seal the lid and vigorously shake to blend ingredients.
2. Cook Quinoa. This is my go-to recipe for how to make quinoa. I always use 1 cup dried quinoa (rinsed) to 2 cups water. Bring to a boil, then put lid on pot and reduce heat to low simmer. Cook for 15-20 minutes then remove from heat. Set aside for 20 minutes for all of the liquid to evaporate before fluffing quinoa. This waiting for 15-20 minutes after cooking quinoa will give you light fluffy quinoa.
3. Prep Ingredients. Cut the olives in half, chop cucumber and slice the onions. If you want to mellow the onion flavor, just soak the sliced onions in a small bowl filled with water for about 20 minutes before tossing them in the salad. Pat them dry before adding them to the salad.
4. Toss Ingredients. Add the quinoa, arugula, cherry tomatoes, chopped cucumber, red onion, kalamata olives, marinated artichoke hearts, pepperoncini and crumbled Feta cheese to a large bowl. 
5. Dress Salad . Drizzle dressing over the salad and toss to lightly coat the ingredients. 
6. Add Fresh Herbs. Toss in fresh herbs and lightly toss again.
7. Seasoning. Add a pinch of salt and freshly cracked black pepper to taste.

Can This Salad Be Made Ahead Of Time?

This is a great salad to make ahead of time. To do so, cook the quinoa, chop the ingredients and whisk together the salad dressing then store everything separately in air-tight containers until you’re ready to toss and serve.

How To Store Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Leftovers are best if the salad and dressing are stored separately.

Looking For More Quinoa Salad Recipes?

• Best Quinoa Salad
• Strawberry Spinach Quinoa Salad
• Spinach Lentil Quinoa Salad
• White Bean Quinoa Salad
• Tomato Basil Quinoa Salad
• Watermelon Arugula Quinoa Salad
• Berry Arugula Salad

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Yield: 6 servings

Greek Quinoa Salad

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

This Greek Quinoa Salad recipe is loaded with quinoa, cherry tomatoes, cucumber, fresh basil, mint, red onion, kalamata olives and Parmesan cheese all tossed in my favorite Red Wine Vinaigrette. 

Ingredients

• 1-1/2 cups cooked quinoa
• 2 cups wild arugula
• 1 cup English cucumber, chopped
• 1 cup cherry tomatoes, sliced in half
• 1/4 cup red onion, thinly sliced
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1/2 cup kalamata olives
• 1/2 cup pepperoncini, sliced or whole
• 1/3 cup Feta cheese, crumbled
• 1/4 cup fresh basil, sliced into ribbons
• 1/4 cup fresh mint leaves

For the Red Wine Vinaigrette

• 1/2 cup red wine vinegar
• 1 garlic clove, peeled and grated
• 3/4 teaspoon dried oregano
• 1/2 teaspoon dried Italian seasoning
• 1/8 teaspoon red pepper flakes
• 2 teaspoons Dijon mustard
• 1 cup olive oil
• 1/3 cup Parmesan cheese, finely grated
• Pinch of salt and pepper to taste

Instructions

1. Whisk together the ingredients for the dressing.
2. Place 1 cup quinoa in a saucepan with 2 cups water and bring to a boil over medium-high heat.
3. Reduce heat to low and simmer covered for about 15 - 18 minutes.
4. Remove from heat and let set aside in the pan for about 15-20 minutes then fluff with a fork or spoon.
5. Transfer the quinoa to a bowl covered with plastic wrap and place in the refrigerator to chill before tossing.
6. Add 1-1/2 cup of the cooked quinoa, arugula, tomatoes, cucumber, onion, kalamata olives, artichoke hearts and pepperoncini to a large bowl.
7. Drizzle the vinaigrette around the salad ingredients and lightly toss . Add the Feta cheese and fresh basil and mint and toss again.
8. Season with freshly cracked black pepper.

For the Vinaigrette

1. Add all of the ingredients to a mason jar, seal the lid tightly and give a good shake.  Or simply whisk all of the ingredients together in a bowl.
2. Season with salt and freshly ground black pepper to taste.
3. Store in an air-tight container in the refrigerator. If properly stored, it should last up to 5 days. .

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 497Total Fat: 44gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 12mgSodium: 556mgCarbohydrates: 20gFiber: 4gSugar: 3gProtein: 7g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.