Greek Quinoa Salad
Published
I love how a Greek quinoa salad brings together fresh, bold flavors in every bite. It’s my go-to when I want something light yet satisfying, packed with crunchy cucumbers, juicy tomatoes, briny Kalamata olives, and creamy feta. The quinoa adds a hearty, protein-rich base, while a lemony olive oil dressing ties everything together with a bright, zesty kick.
Mediterranean-Inspired Salad
Whether I’m meal-prepping for the week or throwing together a quick lunch, this Mediterranean-inspired salad never disappoints. It’s hearty, filling, and a refreshing side dish or lunch, with the perfect balance of protein, fiber, and vibrant flavors. The quinoa keeps me satisfied for hours, while the crisp veggies and tangy dressing make every bite refreshing.
Greek Quinoa Salad
Ingredients
Greek Vinaigrette
- 1 small shallot, finely diced
- 3 tbsp red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 ½ tsp lemon juice
- 1 clove of garlic
- ¾ tsp oregano
- ½ tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½-1 1/2 tsp maple syrup, or honey optional, to taste
Crispy Roasted Chickpeas
- 1 can chickpeas, (15oz) drained and rinsed
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
Salad
- 1 cup cooked quinoa*, room temperature or cold
- 1 cup arugula
- 1 cup cucumber, I used two mini cucumbers, or English cucumber
- ¾ cup grape tomatoes, or cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and halved
- ¾ cup herbs, basil, mint, parsley
- 2/3 cup crumbled feta, plain, omit if vegan
Instructions
- Preheat the oven to 425°F and line a baking pan with parchment paper. In a jar, combine the red wine vinegar and shallot. Let sit for 5 minutes to mellow out the onion flavor.
- Whisk in the olive oil, lemon juice, garlic, oregano, Dijon, salt and pepper. Put the lid on the jar and shake well to combine. The dressing should be bright and tangy with a little kick of shallot and garlic flavor. Taste the dressing and add maple syrup to taste; only add ½ tsp at a time, tasting after each.
- Cook your quinoa using a 1:2 quinoa-to-water ratio. Rinse the quinoa before cooking and let it rest covered for 5 minutes after cooking to absorb excess moisture. Fluff with a fork.
- Dry the chickpeas on paper towels, making sure they’re completely dry. Drying them completely ensures that they roast and don’t steam in the oven.
- Toss the dried chickpeas with the olive oil and salt. Spread them out in an even layer on the parchment-lined baking sheet. Roast for 30 minutes, rotating the pan and stirring the chickpeas after 15 minutes. Leave to cool while assembling the salad.
- In a large bowl, combine the cooked quinoa, arugula, cucumber, tomatoes, and olives. Drizzle 2/3 of the vinaigrette over the salad and toss to combine.
- Add feta and herbs and gently toss to combine. Toss with crispy chickpeas. Serve at room temperature or cold.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Greek Quinoa Salad Step-by-Step
Gather the Ingredients: Gather all the ingredients together.
Prepare the Mignonette: Preheat the oven to 425°F and line a baking pan with parchment paper. Using a glass jar, combine 3 tbsp red wine vinegar and 1 small diced shallot. Let it sit for 5 minutes to mellow out the onion flavor.
Make the Dressing: In the mignonette jar, whisk together ⅓ cup extra virgin olive oil, 1 ½ tsp lemon juice, 1 clove minced garlic, ¾ tsp oregano, ½ tsp dijon mustard, ¼ tsp salt, ¼ tsp ground black pepper, and ½- 1 ½ tsp maple syrup (½ tsp at a time to taste).
Cook your Quinoa: Using a 1:2 quinoa-to-water ratio, cook the quinoa. Rinse the quinoa before cooking and let it rest covered for 5 minutes after cooking to absorb excess moisture. Fluff with a fork.
Prepare the Chickpeas: Drain and rinse 1 15oz can of chickpeas. Place the rinsed chickpeas on a paper towel and dry them off completely. They must be fully dry to ensure they roast and not steam in the oven.
Bake the Chickpeas: Place the chickpeas in a mixing bowl and toss them with 1 tbsp extra virgin olive oil and ¼ tsp salt until fully coated. Spread the chickpeas in an even layer on the parchment-lined baking sheet. Roast for 30 minutes, stirring halfway through and rotating the pan for even crisping. Let them cool completely while you prepare the salad.
Make the Salad: In a large bowl, combine 1 cup cooked quinoa, 1 cup arugula, 1 cup chopped cucumber, ¾ cup halved cherry tomatoes, and ½ cup pitted and halved Kalamata olives. Drizzle ⅔ of the vinaigrette over the salad and toss to combine.
Finish the Salad: Add ¾ cup herbs (basil, mint, parsley) and ⅔ cup crumbled plain feta and toss again. Ensure the crispy chickpeas are completely cooled, and then toss them in the salad.
Serve and Enjoy: Serve the quinoa salad cold cold or at room temperature. Enjoy!
Serving Suggestions
It’s also incredibly versatile—enjoy it on its own, pair it with grilled chicken or shrimp for extra protein, or stuff it into a pita for a quick wrap. Plus, it holds up beautifully in the fridge, making it an easy, make-ahead option for busy days. If the salad still gets a little watery, stir in some extra fresh herbs, a drizzle of olive oil, or a squeeze of lemon before serving to revive the flavors.
Storage Instructions
Store the dressing separately and toss it fresh before eating. Add the chickpeas before serving so they stay crispy. The salad will keep in the fridge for 3-5 days.
It can also be made in advance, up to three days. Add the crispy chickpeas before serving. If I’m making this salad for meal prep, I like to salt the cucumbers and tomatoes. Dice them and sprinkle them with salt, then let them sit for 10 minutes before draining excess liquid. Pat them dry with a paper towel before adding to the salad.
