How healthy is a Greek salad for you?

Made with healthful ingredients, this Greek quinoa salad is low in saturated fat, high in plant-based protein, and full of vitamins, nutrients, and fiber for a nutritious, well-rounded recipe you can feel good about eating and serving to others. Additionally, it’s gluten-free, nut-free, egg-free, and vegetarian, so people following these special diets can enjoy it as well.

How do I make quinoa taste good?

Quinoa has a fairly mild taste, meaning it’s a wonderful canvas for adding other high-flavor ingredients, especially those that complement quinoa’s slight natural bitterness. In this salad, we’ve combined quinoa with tomatoes, olives, artichokes, and feta for a variety of flavors. To enhance the flavor of plain cooked quinoa, try cooking it in chicken broth or vegetable stock instead of water.

Is quinoa healthier than rice?

Both rice and quinoa can be part of a healthful diet. In terms of nutrient profiles, quinoa is slightly higher in minerals than white or brown rice. In addition, quinoa has more fiber and protein than rice.

Can I make this Greek quinoa salad ahead of time?

Yes, once combined, this quinoa salad recipe can be transferred to an airtight container and stored in the fridge for up to 3-5 days.

Is quinoa a carb or a protein?

Nearly all foods provide a variety of nutrients, so it’s a misnomer to label a foods as a “carb” or “protein”. Quinoa, for example, contains both carbohydrates and protein. A 1-cup serving of quinoa contains 39 grams of carb and 8 grams of protein.

Greek Quinoa Salad with Avocado (Healthy and Quick)

Servings: 5-6 side-dish servings (or 3-4 main-dish servings) 1x

Ingredients

For the Salad:

4 cups spinach or mixed greens (about 4 handfuls)
1 cup sliced cucumber
¾ cup halved grape or cherry tomatoes
½ cup sliced red onion
½ cup canned, jarred, or frozen artichoke hearts (drained or thawed)
½ cup crumbled feta cheese
¼ cup pitted and halved kalamata olives
1 small avocado, peeled, pitted, and sliced
1 cup cooked and cooled quinoa*

For the Dressing:

1/3 cup avocado oil or extra-virgin olive oil
2 tablespoons fresh oregano, roughly chopped (or 1 teaspoon dried oregano)
Juice of 1 lemon (about 3 tablespoons)
Salt and black pepper to taste

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Instructions

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.

Notes

*To make quinoa, follow package instructions or see our easy step-by-step guide for cooking perfect quinoa every time.

May use 1/3-1/2 cup Primal Kitchen Greek Vinaigrette instead of making the homemade vinaigrette

Nutrition Information

Serving Size: 1/5 of recipe
Calories: 275
Fat: 18 g
(Sat Fat: 4 g)
Sodium: 420 mg
Carbohydrate: 18 g
(Fiber: 5 g
Sugar: 2 g)
Protein: 6 g
Cholesterol: 8 mg

Dietary

Dairy-Free Egg-Free Gluten-free Nut-free Vegetarian

Recipe By: The Real Food Dietitians