Feta cheese, cherry tomatoes, avocado, kalamata olives, artichoke hearts, cucumber and quinoa are tossed with a homemade vinaigrette to make this full-of-flavor Greek Quinoa Salad.
Perfect for lunch packing, summer potlucks and serving as a tasty side dish.
Your summer meals are about to get a facelift with this Greek Quinoa Salad! I love a big a ol’ salad. In fact, I probably eat one once a day. They’re my favorite kind of recipes to share during the summer months! You simply can’t go wrong with a salad that’s chock full of Greek-inspired ingredients and all the veggies.
This salad is one you’ll want to add to an upcoming menu whether it be for a weekend meal prep, a side dish, a potluck or summer grill-out. In other words, it’s a must try! It’s one I make often during the summer when tomatoes and cucumbers are practically given away at local Farmers’ Markets or from gardening friends. The salad ingredients are tossed in a vinaigrette that’s quick to make and can also be used as a marinade for chicken or veggies. All you need for the vinaigrette is avocado oil or olive oil, lemon juice, oregano and salt & pepper. So simple yet so delicious!
For an even quicker vinaigrette option, you could also toss the salad in Primal Kitchen’s Greek Vinaigrette. It’s what I use when I have it on hand.
Give this Greek Quinoa Salad a boost of protein if you wish.
I love serving this salad as a veggie-loaded meal for lunch or dinner in the summer, and when I do I like to add a boost of protein. So if you’re looking to do the same and serve this Greek Quinoa Salad as a main entree vs. a side, I recommend adding 1 cup of cubed chicken (or garbanzo beans for a plant-based option). As a result, this salad will have everything you need in a meal to feel satisfied – quality protein, healthy fats, veggies and fiber.Feta cheese, cherry tomatoes, avocado, kalamata olives, artichoke hearts, cucumber, fresh basil and quinoa are tossed with a homemade vinaigrette to make this full-of-flavor Greek Quinoa Salad. Click To Tweet
Make it dairy-free and vegan-friendly.
Greek Quinoa Salad is super easy to make dairy-free and vegan-friendly. All you need to do is omit the feta cheese and you’ll have yourself the most delicious plant-based salad. In fact, I often have a hard time finding organic feta cheese in my rural location, so I simply make it without. You could always add a little extra avocado to make up for it!
I hope you’re as excited as I am about this Greek Quinoa Salad!
If you’re in search of more simple and healthy salad recipes, we’ve got you covered! You can find all of our salad recipes here.
For the Salad:
- 4 cups spinach or mixed greens (about 4 handfuls)
- 1 cup sliced cucumber
- ¾ cup cherry tomatoes, halved
- ½ cup sliced red onion
- ½ cup canned, jarred or frozen artichoke hearts (drained or thawed)
- ½ cup feta cheese, crumbled
- ¼ cup pitted kalamata olives, halved
- 1 small avocado, sliced
- 1 cup cooked and cooled quinoa*
For the Dressing (may substitute 1/3-1/2 cup Primal Kitchen Greek Vinaigrette):
- 1/3 cup avocado oil (may substitute olive oil)
- 2 Tbsp. fresh oregano, roughly chopped (may substitute 1 tsp. dried oregano)
- Juice of 1 lemon
- Salt & pepper to taste
- In a large bowl, combine all of the salad ingredients. Set aside.
- In a small bowl or jar with lid, whisk (or shake) together the dressing ingredients. Pour over salad and toss gently to coat.
- Chill in refrigerator until ready to serve.
*To make quinoa, follow package instructions.
- Serving Size: 1/5 of recipe
- Calories: 220
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 14 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 5 g
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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