Simple Quinoa Greek Salad
Quinoa Greek Salad, a twist on traditional Greek-style salads with added quinoa for a boost of plant-based protein. A simple Mediterranean salad with romaine lettuce, kalamata olives, red onions, quinoa, lemon, and feta cheese with a lightly flavored olive oil and red wine vinegar dressing. Easy and healthy!
Like most Americanized classics, a “Greek salad” doesn’t exactly exist in Greece. Sure, the Greeks have very delicious salads that include romaine lettuce, red onions, kalamata olives, and feta cheese, but the particular Greek salad we have come to know and love doesn’t go by that name in Greece. There it’s simply…a salad.
Whether or not they exist in Greece, a traditional Greek salad exists quite often in our home — for dinner. We love the simple Mediterranean ingredients and ease of preparation, so Greek-style salads often have a spot on our weekly meal plan during busy weeks. It’s also a salad that easily holds up to storage for a few days in the refrigerator, which means it’s a great recipe to cook once and have for leftovers all week.
However, sometimes a salad consisting of leafy greens and vegetables isn’t enough to keep you full and be considered a complete meal. For this reason we started adding a cup of cooked quinoa to our Greek salad — an all-in-one grain and plant-based protein, quinoa boosts the nutrition and the satiety of this easy 15-minutes recipe.
Ready to learn how to make our favorite Mediterranean-inspired Simple Quinoa Greek Salad? Let’s do it!
How to make this Quinoa Greek Salad
To make this 15-minute Greek-style salad, first you must cook the quinoa. Follow the quinoa package instructions, but the typical process for cooking quinoa is:
- Add quinoa and double the amount of water to a small sauce (so 1 cup quinoa needs 2 cups water).
- Bring to a boil, then cover and reduce heat to medium-low and cook for 10-12 minutes.
- Quinoa is done when the water is absorbed and the small quinoa seeds (did you know quinoa is a seed?) are soft and fluffy.
While the quinoa is cooking, prepare the salad by adding chopped romaine lettuce, sliced red onion, sun-dried tomatoes, marinated artichokes, and feta cheese to a large mixing bowl.
When the quinoa is done, add it to the salad mixture and drizzle with 2 tablespoons olive oil and 2 teaspoons red wine vinegar (however, add more or less to personal taste and dressing preference). Then add a pinch of salt and pepper, toss the salad to combine all ingredients, and enjoy!
Simple Quinoa Greek Salad: Tips, tricks, and tools
This Greek-style salad with quinoa is simple to make, however there are a few tips and tricks for getting the most of your prep time:
- Boost the flavor (and reduce food waste): to boost the flavor of this Greek salad, buy marinated feta to give an extra herb flavor. I also love to use the fragrant oil from the sun-dried tomato jar instead of olive oil on my salads — don’t waste this delicious oil!
- Make it a meal prep recipe: prepping lunches for the week? This Greek salad with quinoa is a great meal prep recipe because, unlike other salads that wilt easily, its sturdy romaine leaves and vegetables hold up well for up to three days.
- Make it vegan: keep this recipe plant-based by omitting the feta cheese. Substitute with a plant-based feta cheese or even a sprinkle of nutritional yeast.
- To extend the leftovers life of this salad: to extend how long this salad can be kept as leftovers, don’t add the olive oil and red wine vinegar to the entire salad. Instead, only add it to your personal portion and then store the salad dry in an airtight container in the refrigerator. This will let the salad keep from about 3 days with dressing to 5-6 days without dressing.
- Choose sustainable cookware and storage containers: choose eco-friendly cookware for the small saucepan and for the large salad mixing bowl (I love this set of large glass mixing bowls that can also be used as food prep bowls and storage containers).
Love this easy Mediterranean-inspired salad recipe? Check out our other simple salad recipes, like our Roasted Fennel Beet Salad, Mexican-Style Three Bean Salad, or Roasted Cauliflower Chickpea Salad.
Did you make this Quinoa Greek Salad? Leave a comment below and rate the recipe to let us know how it turned out. Save this simple salad recipe for later by pinning to your favorite salad Pinterest board and make sure to tag me on Fork in the Road’s Instagram to show me your Greek salad creations!
- 1 cup quinoa, cooked and cooled
- 1 head romaine lettuce, chopped
- 1/2 red onion, thinly sliced
- 1 cup (6 ounces) kalamata olives, drained
- 1/2 cup sun dried tomatoes, drained (reserve oil)
- 1 cup marinated artichokes, drained and sliced
- 4 ounces feta cheese
- 2 tablespoons olive oil (or use reserved sun dried tomato oil)
- 2 teaspoons red wine vinegar
- pinch of salt and pepper
- First, cook quinoa according to package instructions. Typically this means combining the 1 cup quinoa with 2 cups water in a small saucepan, bringing to a boil, then covering and cooking for 10-12 minutes, or until quinoa absorbs water and is soft and fluffy.
- Meanwhile, to a large mixing bowl add chopped romaine lettuce, olives, sun-dried tomatoes, marinated artichokes, and feta cheese. After quinoa is cooked, add to the salad mixture with 2 tablespoons olive oil (or reserved sun-dried tomato oil for extra flavor), red wine vinegar, and a pinch of salt and pepper.
- Toss all ingredients to combine, and serve.
- Sustainable cooking tips: reuse fragrant sun-dried tomato oil as dressing
- Tools Needed: large mixing bowl, small saucepan, salad utensils
- Prep Ahead: cook quinoa and cut vegetables ahead of time to save time on preparation.
- Leftovers and Storage: store Greek salad leftovers in a covered bowl in the refrigerator (3 days if dressing is on salad, 5 days if dressing is not added).
- Nutrition notes:
Serving Size:1 serving (about 2 cups)
Amount Per Serving: Calories: 308Total Fat: 19gSaturated Fat: 5gTrans Fat: 5gUnsaturated Fat: 7gCholesterol: 17mgSodium: 345mgCarbohydrates: 27gFiber: 3gSugar: 3gProtein: 8g