This quinoa salad is so good. I’ve been making this on and off for years, and each time I do, I end up making it several weeks in a row — once I make it, I just crave it over and over. I find it insanely delicious and deeply satisfying!
Serve with shrimp, chicken, steak, pork, or on its own. Spoon it over arugula or baby spinach. Make it for a luncheon, a picnic, or put some in a bowl and watch TV. This also makes a great potluck dish. As you can see, it pretty much works for everything.
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PinThis quinoa salad is packed with fresh vegetables, herbs, and feta cheese, and the lemon vinaigrette dressing brings all the flavors together.
And, if you don’t like one of the ingredients, just leave that one out! I typically make this with about 95% of the vegetables mentioned, but sometimes I leave out artichokes and pepperoncini; other times I double them. Sometimes I don’t have a cucumber, and other times the peppers have gone bad. My point is that this basic recipe is really good, even if you don’t have the exact list of ingredients. It’s all about using what you have on hand and what you are craving.
The dressing is super simple to make. I typically make double the amount as I will use half of it for this recipe and then serve the other half on cooked shrimp or chicken. The recipe is quick and easy, so keep it on hand for even something as simple as fresh lettuce with herbs.
Keep scrolling for step-by-step photos below the recipe!
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Summer Quinoa Greek Salad
Liza Graves
I crave this salad, and it's so easy to make. It keeps for a couple of days, but it's best to eat the same day and ideally after at least 30 minutes when the flavors have blended just a tad. Leave the cheese out to make this vegan, or add shrimp or chicken on top to make it heartier. It's great served over arugula or spinach as well.
⅔cupchopped cucumberI prefer an English cucumber or a de-seeded regular cucumber.
⅔cupsliced Kalamata olives
115-oz. canGoya chickpeas (drained)
⅔cuppepperoncini peppers
⅔cupartichokes heartsI prefer the ones jarred in oil.
2cupsheirloom cherry and grape tomatoes cut into halves and quarters
8ouncesfeta cheese
½cupfresh herbs: dill, basil, mint, Italian parsleyYou can even add more, but be sure you have at least ½ a cup.
salt and pepper to taste
Lemon Vinaigrette
¼cupolive oil
¼cupfresh lemon juice (typically juice from one large lemon)
½tspCeltic salt
¼tspblack pepper
Instructions
Cook the quinoa according to the package directions, which is typically 1 cup quinoa and 2 cups water or broth, cooked for 15 minutes.
While the quinoa is cooking, chop up all your vegetables and herbs.
After the quinoa is finished cooking, pour into a very large bowl and let it cool for 10 minutes, stirring occasionally to allow it to cool faster.
Make your lemon vinaigrette by whisking the lemon juice, oil, salt, and pepper together.
Place chopped vegetables, herbs, crumbled feta, chickpeas, and vinaigrette over quinoa and stir until evenly mixed.
Let sit for 30 minutes to allow flavors to blend, and then serve!
Saves for up to two days in the refrigerator, but best on the first day.
Notes
Serving size is for quinoa as the main dish. Makes 8-10 side dishes and is good for a crowd of 15 for a potluck.
Keyword Greek quinoa salad, Quinoa salad, Salad
PinPlace your cooked quinoa in a bowl to cool for 10 minutes.
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PinChop up your veggies while the quinoa cooks or while it is cooling.PinIf you forget to chop your cucumbers up, like I did, chop them up now!PinPlace your chopped veggies and feta cheese on top of your cooled (or simply not-very-hot) quinoa. Also add 1/2 cup of the lemon vinaigrette. For the vinaigrette, here is a quick Instagram Reel on how to make it.PinToss it all together, wait 30 minutes, and serve!
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