Greek Quinoa Salad with Avocado

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.

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.

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Let's Get Cookin'

Greek Quinoa Salad

This Greek Quinoa Salad is perfect for lunch packing, end of summer picnics or serving as a tasty side dish.

• Author: The Real Food Dietitians
• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 5 side serving 1x
• Category: Salad | Side Dish

Print Recipe

Ingredients

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

Instructions

1. In a large bowl, combine all of the salad ingredients. Set aside.
2. In a small bowl or jar with lid, whisk (or shake) together the dressing ingredients. Pour over salad and toss gently to coat.
3. Chill in refrigerator until ready to serve.

Notes

*To make quinoa, follow package instructions.

Nutrition

• 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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