Greek Quinoa Salad

5 from 2 votes

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.

Prep Time20

Cook Time30

Total Time50

Course: Salad

Cuisine: Greek

Keyword: greek quinoa salad

Servings: servings

Author: Ashley Barbey

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

*Let the quinoa cool before mixing with other ingredients. Warm quinoa absorbs too much dressing. Cook quinoa in broth for more flavor and nutrients.

Nutrition