This quinoa Greek salad is one of my favorite salads. It's a twist on a classic Greek salad packed with veggies, olives, and feta cheese with the addition of quinoa and baby kale spring mix for a nutritional boost, all tossed in a red wine vinaigrette. It's a delicious light meal on its own or also great topped with chicken for a heartier option.
Why this recipe works
On Sunday's when I'm meal prepping for the week I like to make a big batch of quinoa. It's a great healthy alternative to rice as a side dish and easy to add into other dishes like protein bowls and salads like this one!
Quinoa is rich in fiber and contains twice the protein of rice with less calories and carbs, so it adds a ton of nutritional benefits to the classic greek salad.
Cooking your quinoa
I cook mine using the pasta method. First rinse the quinoa well to help remove the bitterness. Then add 1 cup of quinoa to a large pot of boiling water. Cook for about 10 to 12 minutes, then drain and return to the pot and cover. Let the covered quinoa sit off heat. This will allow the quinoa to steam to finish cooking and help avoid mushy quinoa. After around 5 to 10 minutes remove from the pot and refrigerate.
- Quinoa - I like to mix red and white quinoa for a little extra color.
- Lettuce - The lettuce is optional but I like to use a baby kale spring mix blend to get a little extra nutritional boost.
- Veggies - Cucumbers, tomatoes, green peppers, red onions
- Feta Cheese - Use chunk feta and crumble it yourself for the best taste.
Making quinoa Greek salad
There are two ways you can start to prepare the salad and I can't decide which I like best, so I'll tell you both!
- The first way is to combine the lettuce and quinoa in a mixing bowl and toss to combine.
- The second way is to add the lettuce to the bowl then just top with the quinoa.
I think the first way is best when preparing a large salad for a crowd that you're putting into a serving bowl. If you're making one or two I think the second way is best.
The lettuce is really optional, add as much or as little as you like, and you could make this salad without it if you want.
Next add the chopped veggies and top with the feta and olives.
How to make red wine vinaigrette
To make the red wine vinaigrette add the olive oil, red wine vinegar, oregano, and dijon mustard to a bowl and whisk to combine. Then season with salt and pepper to taste. You can also use a jar or any other container with a lid and add all of the ingredients then close it up and shake well.
I'd recommend making the dressing at least 30 minutes ahead of time to allow the flavors to combine if possible. The dressing will keep in the refrigerator for several weeks.
Other Greek and Mediterranean recipes
- Greek Chicken Souvlaki Kebabs
- Greek Yogurt Marinated Lamb Kebabs
- Grilled Chicken Caprese with Pesto
- Creamy Tuscan Chicken Pasta
Quinoa Greek Salad with Red Wine Vinaigrette
Quinoa Greek Salad
- 1 cup quinoa cooked
- 4 cups baby kale spring mix
- 1 cup cherry tomatoes halved
- 1 cup green peppers quartered and sliced
- 1 cup cucumber seeded and sliced
- ½ cup red onion sliced
- ¼ cup kalamata olives pitted
- ½ cup crumbled feta cheese
Red Wine Vinaigrette
- ¼ cup red wine vinegar
- 2 cloves minced garlic
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp fresh ground black pepper
- 1 tsp Dijon mustard
- ½ cup olive oil
Quinoa Greek Salad
- Bring a large pot of water to a boil. Rinse the quinoa in a fine mesh strainer for around 30 seconds, then add to the boiling water and cook uncovered for 10-12 minutes then drain.
- Return drained quinoa to the pot and cover. Allow it to sit off heat for 5-10 minute to steam and finish cooking. Then uncover and allow to cool. If making the quinoa ahead refrigerate until ready to use.
- Add the spring mix and quinoa in a large mixing bowl and toss until well combined. Alternatively, you can add the spring mix to individual bowls and top with a portion of the quinoa.
- Add the tomato, cucumber, green pepper, and onion then top with feta cheese and olives and serve with the red wine vinaigrette.
Red Wine Vinaigrette
- Add all ingredients to a bowl and whisk to combine until emulsified. If possible allow the dressing to sit for around 30 minutes for flavors to combine and whisk again just before serving.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.