Greek Quinoa Salad is packed with traditional Mediterranean flavors and works well as either a side or main dish. Made with quinoa and chickpeas, Quinoa Greek Salad is loaded with healthy protein making it a hearty and filling salad. We use a light lemon Dijon dressing which adds a punch of flavor and compliments this Greek Salad with Quinoa perfectly!
Why We Love This Recipe
- This salad is so easy to make! That’s because this recipe comes together in literally 30 minutes. While you have to chop up a few main ingredients, several ingredients are canned and thus require no preparation. Additionally, quinoa cooks in 20 minutes and is so easy to make!
- Amazing taste. If you love Mediterranean Salad, this one is a must. That’s because fresh tomatoes, cucumber, artichokes, olives, and a lemon Dijon dressing really drive the flavors in this salad.
- Very healthy! That’s because this salad is packed with nutrients! Let’s take a look at just a few. Tomatoes are a great source of potassium which is beneficial for maintaining healthy blood pressure. Quinoa is high in fiber which promotes a feeling of fullness and can be helpful for supporting healthy weight. Cucumber consists largely of water which is beneficial for staying well hydrated. (1)(2)(3)
How to Make Greek Quinoa Salad
- Rinse quinoa. Pour quinoa into a sieve and rinse under cold water.
- Cook quinoa. I recommend you cook your quinoa according to the instructions on the package. However, I’ve included some simple instructions below for cooking perfect quinoa.
- Make dressing. Place all dressing ingredients into a mason jar with lid secured tightly, shake well.
- Combine salad ingredients and dressing. Place all salad ingredients in a large mixing bowl, pour dressing over the top and gently toss to combine.
- Garnish. Sprinkle fresh basil and parsley on top of salad.
How to Cook Quinoa
- Measure ingredients. The ratio of quinoa to water is 2 to 1; 2 cups of water for every cup of quinoa.
- Rinse. After measuring your quinoa, place it in a mesh strainer and run cold water over it for a minute.
- Cook. Pour 2 cups of water and 1 cup of rinsed quinoa into a covered pot and place it over high heat until water begins to boil. Reduce heat to low and let simmer for roughly 20 minutes or until all the water has evaporated.
- Let cool. Remove the pot from the heat and let sit for 10 minutes.
What is Quinoa?
Quinoa is a seed which comes from the quinoa plant and though it’s not a grain it’s traditionally consumed in similar fashion to oats and other grains. Quinoa is both gluten-free and is a highly nutritious source of protein. In fact, many consider quinoa a complete protein because it includes all nine essential amino acids. Quinoa has a long tradition dating back roughly 7,000 years when it was grown in the Andes for consumption. Presently, the majority of quinoa is produced in Bolivia and Peru. Quinoa is sold in three varieties of red, white, and black.
Do I Have to Rinse Quinoa Before Use?
Most store-bought quinoa is now pre-rinsed. However, even if the package says “pre-rinsed” I still prefer to give it a quick rinse to be safe. Why the need to rinse you ask? Because quinoa seeds are coated with saponin, a chemical produced by the quinoa plant which acts as a natural insect repellent. While not harmful for consumption, saponin has a bitter flavor and is thus rinsed out of the quinoa for that reason.
Can I Prepare Greek Quinoa Salad in Advance?
Yes! Greek Quinoa Salad is a great recipe for meal prep. However, I would advise against tossing the salad in dressing before storing it because it tends to make the quinoa soggy. This salad will stay fresh for up to 7 days in the refrigerator in an airtight container.
More Vegan Salad Recipes
- Greek Potato Salad
- Shirazi Salad
- Mediterranean Salad
- Strawberry Arugula Salad
- Avocado Tomato Salad
- Cucumber Radish Salad
- Vegan Macaroni Salad
- Mixed Berry Salad
- 2 Cups quinoa, cooked (1 cup quinoa, 2 cups water)
- 1 Large red bell pepper, chopped
- 1 English cucumber, chopped
- 1/2 Cup red onion, finely chopped
- 14 Cherry tomatoes, cut into quarters
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 small jar marinated artichoke hearts, chopped
- 12 Kalamata olives, sliced in half
- 1/4 Cup fresh basil, sliced thin
- 1/4 Cup fresh parsley, finely chopped
For the Dressing
- 1-1/2 Tablespoons Dijon mustard
- 1/4 Cup freshly squeezed lemon juice
- 3/4 Cup extra virgin olive oil
- 2 Teaspoons maple syrup
- 1 Teaspoon apple cider vinegar
- 4 Garlic cloves, crushed and minced
- 1/2 Teaspoon dried oregano
- 1/2 Teaspoon salt
- 1/4 Teaspoon fresh ground black pepper
- Place quinoa in a sieve and rinse under cold water for roughly a minute.
- Cook quinoa according to package instructions. Once quinoa is cooked, remove from heat and set aside to cool.
- Place quinoa and remaining salad ingredients into a large mixing bowl.
- Add vinaigrette and gently toss salad.
- Garnish with fresh basil and parsley.
For the Dressing
- Place all ingredients into a mason jar and, with the lid securely fastened, shake well until ingredients are fully mixed.
How to Cook Quinoa
- Add 1 cup of quinoa into a mesh strainer and run cold water over it for 1 minute.
- Add rinsed quinoa and 2 cups of water into a pot, cover with lid, and bring to a boil over high heat. Reduce heat to low and let simmer until all water has evaporated, about 20 minutes.
- Remove quinoa from heat and let cool for roughly 10 minutes.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 334Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 432mgCarbohydrates: 27gFiber: 5gSugar: 6gProtein: 6g
The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.