I just made a Greek Quinoa Salad that actually stays bright and crunchy all week and makes meal prep look like a flex.

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I’m obsessed with this Greek Quinoa Salad. I love how it’s bright and never boring, makes lunch feel less like punishment.

I adore the tang of cherry tomatoes and the little salty crumble of feta, when I’m feeling fancy. It’s one of those Quinoa Recipes Easy enough to throw together but still tastes like you tried.

And it keeps in the fridge so I actually eat healthy all week. I enjoy that sharp herby freshness, the lemony bite that wakes up every spoonful.

Simple, loud, and honest food I can rely on. I could eat this every damn day.

Always.

Ingredients

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Quinoa — it’s the nutty, chewy base that adds protein and heft.
Water or broth — basically steams the quinoa and adds mild flavor.
Cherry tomatoes — juicy pop and bright acidity in every bite.
Cucumber — refreshing crunch that keeps the salad light and crisp.
Red onion — sharp bite and color, cuts through the richness.
Kalamata olives — briny, savory pockets that boost the Mediterranean vibe.
Feta cheese — creamy, salty crumble that makes it feel more indulgent.
Olive oil — silky binder, it makes everything taste rounded and smooth.
Lemon juice — zippy brightness that wakes up all the ingredients.
Red wine vinegar — little tang that layers extra depth and zip.
Garlic — punchy wake-up call, use sparingly so it doesn’t overpower.
Dried oregano — herbal backbone, it’s classic Greek seasoning.
Kosher salt — enhances all flavors, but add it slowly to taste.
Black pepper — mild kick and subtle warmth across the salad.
Parsley — fresh, herbaceous lift and nice green contrast.
Mint or dill — optional cool, fragrant notes that change the mood.

Ingredient Quantities

1 cup quinoa, rinsed well

2 cups water or low sodium vegetable broth

1 pint cherry tomatoes, halved (about 1 cup)

1 medium cucumber, diced (about 1 cup)

1/2 cup red onion, thinly sliced

1/2 cup pitted Kalamata olives, halved

1/2 cup crumbled feta cheese, optional

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice (about 1 lemon)

1 tablespoon red wine vinegar

1 garlic clove, minced or finely grated

1 teaspoon dried oregano

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon black pepper, plus more to taste

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh mint or dill, optional

How to Make this

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1. Rinse 1 cup quinoa in a fine mesh sieve under cold water until the water runs clear, then combine with 2 cups water or low sodium vegetable broth in a small pot; bring to a boil, reduce heat to low, cover and simmer 15 minutes, then remove from heat and let sit covered 5 minutes; fluff with a fork and let cool a bit, or spread on a sheet to cool faster.

2. While quinoa cooks, halve 1 pint cherry tomatoes, dice 1 medium cucumber, thinly slice 1/2 cup red onion, and halve 1/2 cup pitted Kalamata olives; if you want milder onion flavor soak the slices in cold water for 5 minutes, then drain.

3. Make the dressing by whisking together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; taste and adjust salt or lemon as needed.

4. In a large bowl combine the slightly cooled quinoa with the chopped tomatoes, cucumber, red onion and olives; pour the dressing over while quinoa is still a little warm so it soaks up more flavor.

5. Gently toss in 1/4 cup chopped fresh parsley and 2 tablespoons chopped fresh mint or dill if using; fold in 1/2 cup crumbled feta cheese only if you want it vegetarian instead of vegan.

6. Taste and adjust seasoning, adding more salt, pepper or lemon juice to brighten it up; remember feta will add salt so you might need less.

7. For best flavor let the salad chill in the fridge at least 30 minutes, but it’s even better after a few hours or overnight since the flavors meld; if serving right away add a quick squeeze of lemon right before.

8. To meal prep portion into airtight containers, keep feta on the side if you plan to eat later or want it vegan, and drizzle a tiny bit of olive oil over the top to keep it glossy.

9. Serve cold or at room temperature; leftovers will keep 3 to 4 days refrigerated, just give it a quick stir and a splash of lemon or olive oil before eating.

Equipment Needed

1. Fine mesh sieve (for rinsing quinoa)
2. Small pot with lid (for cooking quinoa)
3. Measuring cups and spoons
4. Large mixing bowl
5. Cutting board
6. Chef’s knife
7. Whisk and a fork (whisk for dressing, fork to fluff quinoa)
8. Baking sheet or tray (to cool quinoa faster)

FAQ

Q: Can I make this salad ahead of time? A: Yes, you can make it 1 to 2 days ahead. Quinoa holds up well, and the flavors actually deepen overnight. Keep the dressing separate if you like crunchier veggies, then toss just before serving.

Q: Can I use something other than feta or olives? A: Totally. Swap feta for crumbled goat cheese or omit cheese for vegan. If you hate Kalamatas, use green olives or capers for briny notes. Just taste and adjust salt after swapping.

Q: How do I get fluffy quinoa instead of mushy? A: Rinse quinoa well, use a 1 to 2 ratio of quinoa to water or broth, bring to a boil then simmer covered 15 minutes, then let it sit off heat 5 minutes with the lid on. Fluff with a fork. Don't stir while it's cooking or you'll make it gummy.

Q: Is this salad good for meal prep and how long will it last? A: Yes, it's great for meal prep. Stored in an airtight container in the fridge it lasts 3 to 4 days. Add fresh herbs or extra lemon just before eating if it gets a little flat.

Q: My salad tastes bland, how do I fix it? A: Add a pinch more salt, squeeze in extra lemon juice, or splash more red wine vinegar. A little more olive oil can help carry flavor, and chopped fresh mint or dill will freshen it up instantly.

Q: Can I serve it warm or is it only a cold salad? A: You can serve it warm, room temperature, or chilled. Warm makes it cozy and brings out the olive oil flavor. Chilled is more refreshing for hot days.

Greek Quinoa Salad Recipe Substitutions and Variations

Quinoa → couscous, bulgur or farro. Couscous cooks faster and gives a similar fluffy texture, bulgur is chewier and nutty, farro is heartier so use a bit more liquid and longer cook time.
Feta → crumbled goat cheese, ricotta salata or omit and add toasted pine nuts for richness. Goat cheese is tangy like feta, ricotta salata is saltier and firmer.
Kalamata olives → chopped green olives, capers or roasted red peppers. Green olives are milder, capers add a briny punch without big pieces, roasted peppers give a sweet, smoky contrast.
Fresh lemon juice or red wine vinegar → apple cider vinegar, white wine vinegar or fresh lime juice. Apple cider is mellow, white wine vinegar is bright, lime gives a sharper citrus note.

Pro Tips

1) Cool the quinoa faster by spreading it on a rimmed baking sheet so it stops steaming and getting soggy. If you’re in a rush stick it in the fridge for 10 minutes but don’t leave it there forever or it’ll get dry and clumpy.

2) Soak the sliced red onion in cold water for 5 minutes to tame the bite, then squeeze out extra moisture with a paper towel. This keeps the salad from getting watery and makes the onion way more pleasant to eat.

3) Toss the quinoa with the dressing while it’s still a little warm so it soaks in flavor, but don’t add the feta until just before serving if you want it to stay crumbly and not melt into a salty paste. If you’re meal-prepping keep the feta in a separate container.

4) Brighten things up at the very end with another quick squeeze of lemon and a pinch more salt if needed. Taste after resting the salad a few hours too because flavors mellow and you might want to adjust before serving.

Greek Quinoa Salad Recipe

Recipe by Jot Punji

0.0 from 0 votes

I just made a Greek Quinoa Salad that actually stays bright and crunchy all week and makes meal prep look like a flex.

Servings

servings

Calories

389

kcal

Equipment: 1. Fine mesh sieve (for rinsing quinoa)
2. Small pot with lid (for cooking quinoa)
3. Measuring cups and spoons
4. Large mixing bowl
5. Cutting board
6. Chef’s knife
7. Whisk and a fork (whisk for dressing, fork to fluff quinoa)
8. Baking sheet or tray (to cool quinoa faster)

Ingredients

1 cup quinoa, rinsed well
2 cups water or low sodium vegetable broth
1 pint cherry tomatoes, halved (about 1 cup)
1 medium cucumber, diced (about 1 cup)
1/2 cup red onion, thinly sliced
1/2 cup pitted Kalamata olives, halved
1/2 cup crumbled feta cheese, optional
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon red wine vinegar
1 garlic clove, minced or finely grated
1 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint or dill, optional

Directions

Rinse 1 cup quinoa in a fine mesh sieve under cold water until the water runs clear, then combine with 2 cups water or low sodium vegetable broth in a small pot; bring to a boil, reduce heat to low, cover and simmer 15 minutes, then remove from heat and let sit covered 5 minutes; fluff with a fork and let cool a bit, or spread on a sheet to cool faster.
While quinoa cooks, halve 1 pint cherry tomatoes, dice 1 medium cucumber, thinly slice 1/2 cup red onion, and halve 1/2 cup pitted Kalamata olives; if you want milder onion flavor soak the slices in cold water for 5 minutes, then drain.
Make the dressing by whisking together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; taste and adjust salt or lemon as needed.
In a large bowl combine the slightly cooled quinoa with the chopped tomatoes, cucumber, red onion and olives; pour the dressing over while quinoa is still a little warm so it soaks up more flavor.
Gently toss in 1/4 cup chopped fresh parsley and 2 tablespoons chopped fresh mint or dill if using; fold in 1/2 cup crumbled feta cheese only if you want it vegetarian instead of vegan.
Taste and adjust seasoning, adding more salt, pepper or lemon juice to brighten it up; remember feta will add salt so you might need less.
For best flavor let the salad chill in the fridge at least 30 minutes, but it's even better after a few hours or overnight since the flavors meld; if serving right away add a quick squeeze of lemon right before.
To meal prep portion into airtight containers, keep feta on the side if you plan to eat later or want it vegan, and drizzle a tiny bit of olive oil over the top to keep it glossy.
Serve cold or at room temperature; leftovers will keep 3 to 4 days refrigerated, just give it a quick stir and a splash of lemon or olive oil before eating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.