Greek Quinoa Salad is next-level good, packed with tender quinoa, crisp cucumbers, juicy tomatoes, and the best lemon Greek dressing.
author’s note
A Greek Salad, But Make It a Meal!
This combo of ingredients is one of my all-time favorites! I’ve always loved a classic Greek salad with feta, olives, cucumbers, and tomatoes, but once I started adding quinoa and avocado, it turned into a full meal that keeps me feeling satisfied.
And while the veggie combo is hard to beat, the dressing is the real star. It’s thick without any cream or mayo, evenly tangy, and SO satisfying.
Lately, I’ve been meal-prepping this Greek quinoa salad in mason jars for quick lunches. I swap the avocado for a can of chickpeas and layer the jar like this: dressing, chickpeas, quinoa, veggies, and spinach with feta on top. If I’m making a few jars ahead, I’ll keep the olives and red onion separate since they have a tendency to flavor the whole salad over time.
Greek Quinoa Salad Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Quinoa | Here’s a reliable way to cook quinoa (so good!). Swap with farro, couscous, or brown rice. |
| Veggies | Chop right before adding to the salad. Use Persian or English cucumbers. Swap spinach with baby kale or romaine. |
| Add-ins | Use Kalamata or black olives; whichever you like more. Leave out the red onion if you aren’t a fan. |
| Dressing | Nothing beats the from-scratch dressing for this Greek quinoa salad. Don’t skip it! Use fresh lemon, good olive oil, and Dijon. |
| Protein (skippable) | Chickpeas are great for meal prep. Otherwise, you’ve got to try this Greek grilled chicken! |
Storage
Store quinoa, dressing, and veggies separately in the fridge for up to 3–4 days. Add avocado, feta, and dressing right before serving.
For Greek quinoa salads in a mason jar, layer dressing, protein (like chickpeas), quinoa, veggies, and spinach on top. Keep olives and onion separate if prepping more than a day ahead.
More Amazing Quinoa Salads:
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Southwest Quinoa Salad
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Thai Quinoa Salad
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Citrus Quinoa Salad
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Sweet Potato-Quinoa SaladTips For Making Greek Quinoa Salad
- Cool the quinoa completely before mixing so the spinach and veggies stay crisp. It is satisfying to making it a day or two ahead.
- Soak the onion in cold water for 10 minutes to mellow the sharp flavor.
- Crumble the feta from a block for the best taste and texture.
- Pat olives dry before adding so they don’t water down the salad.
- If making ahead, keep dressing separate so the salad stays fresh.
chelsea’s recipe tip
What I Serve With This Salad
If I’m turning this salad into a full meal, here’s what I grab first:
- Hummus or tzatziki: on the side or smeared on the plate first, then pile the salad right on top
- Grilled chicken or shrimp: my straightforward “make it a dinner” move
- Gyros or chicken souvlaki: the classic pairing that always hits
- Falafel or air fryer chickpeas: my go to meatless add on
- Warm pita or pita chips: because scooping is half the fun
