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I could eat this Greek quinoa salad bowl every day! It is bursting with flavor! Love the Mediterranean flavors of this salad recipe made with kalamata olives, fresh cucumber slices, juicy tomatoes, and crumbled feta cheese over a bed of fluffy quinoa.
You may also like my lentil salad and my cold spaghetti salad.
Quinoa salad bowls are simple and delicious and can be made so many different ways. Easy to make with pre-cooked quinoa, this recipe is quick and oh, so satisfying. My kids love it even though I have to admit a couple of my kids will pick out the olives! us moms can never win! 😁
I like to make this salad for meal prep or lunch, and sometimes I will serve it as a side dish for dinner with a main course like this grilled chicken kafta recipe. Added some freshly sliced red onions and crunchy bell peppers which gives this salad so much flavor! Kept the dressing pretty simple too. Yummy.
Why you will love it
- Flavorful and fresh: Bright fresh ingredients are combined to create this Greek quinoa salad that is so refreshing. All of the ingredients are fresh and include bright veggies.
- Mediterranean-style: If you’re craving your favorite restaurant or country’s Greek salad, then you can easily recreate your own at home with this simple cucumber quinoa salad.
- Wholesome: Tender fluffy quinoa is loaded with protein, fiber, and healthy carbs and will keep you satisfied and full until the next meal.
Ingredients you will ned
Cherry tomatoes– I love using cherry or grape tomatoes for salads. If you do not have cherry tomatoes, then you can use regular diced vine-ripe tomatoes.
Cucumber– One English cucumber is freshly sliced to add a bit of refreshing crunch. Any type of cucumber will work.
Bell pepper– This adds so much flavor, you can use any of the other colors like orange or yellow.
Kalamata olives– tangy and add a hint of savoriness to the salad.
Red onion– I highly recommend red onion or you can use sweet onions!
Cooked quinoa– If you have some leftover quinoa you need to use up, then you will want to make this recipe! Or cook this ahead of time. It needs to be cooled down.
Feta cheese– Crumbled feta cheese balances all of the savory flavors of this recipe and makes it extra tasty.
Oregano– I love oregano, but you can also use Italian seasoning if that is all you have.
Olive oil– Rich olive oil is a must for this easy recipe. I suggest using good, high-quality oil.
Red wine vinegar– Tangy red wine vinegar brings the salad together and creates a vinaigrette-style dressing with the oil.
Sea salt and pepper– Kosher sea salt and freshly cracked pepper are used for extra flavor and can be used to your preference.
How to Make it
First, wash and prepare all of the vegetables. Make sure the cooked quinoa has cooled off and set it aside until ready to use.
Next, place all of the veggies in a large salad bowl. Add the cooled cooked quinoa, crumbled feta cheese, oregano, olive oil, and red wine vinegar.
Season all of the ingredients with salt and pepper to your liking and lightly toss the salad until evenly combined.
My Pro Tip
Recipe Notes and Tips
- Use other types of grains such as barley, amaranth, couscous, farro, millet, sorghum, etc. if you do not like Quinoa.
- Make sure the quinoa is cold before adding it to the salad. I suggest you cook it about 1-2 hours ahead.
- Store the leftovers in an airtight container in the refrigerator for up to three to four days. You may want to wait to sprinkle the feta over the salad until ready to eat.
- Pair with breadsticks or your favorite homemade dinner rolls.
- Wash and prepare the ingredients ahead of time to save time.
Frequently Asked Questions
Plain-cooked quinoa will last in the refrigerator for up to 5-7 days.
Quinoa is a nutrient-dense option that is rich in protein, fiber, and natural vitamins. Quinoa has fewer carbohydrates than rice.
You can freeze quinoa separately from the rest of the salad ingredients. Some of the salad veggies may not freeze well. Tomatoes and cucumbers do not freeze well.
It all depends. Most quinoa salads are served cold. My Greek Quinoa Salad is best served cold. You can serve it right after you prepare it or place it in the fridge for about 1-2 hours before serving. The flavors will blend in nicely.
More Salad Recipes
- Greek Chickpea Salad
- Easy Greek Chicken Salad Recipe
- Mediterranean Salad Recipe
- Black Bean Quinoa Tabbouleh Salad
- Quinoa Tabbouleh Recipe
What you can serve it with
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Greek Quinoa Salad Bowl
Ingredients
- 2 cups cherry tomatoes, halved
- 1 English cucumber, peeled and diced
- 1 bell pepper, diced
- ½ cup kalamata olives , halved and pitted
- 1 medium red onion, diced
- 2 cups quinoa, cooked and cooled
- ½ cup feta cheese, crumbled
- 1 teaspoon dried oregano
- 2 tablespoons olive oil, extra virgin
- 2 tablespoons red wine vinegar
- Kosher sea salt, to taste
- Kosher black pepper, to taste
Instructions
- Place all the prepped veggies in a large salad bowl.
- Add the quinoa, feta cheese, oregano, oil and vinegar. Season to taste and toss to combine.
- Serve immediately or refrigerate until ready to eat.
Video
Notes
- Use other types of grains such as barley, amaranth, couscous, farro, millet, sorghum, etc.
- Store the leftovers in an airtight container in the refrigerator for up to three to four days. You may want to wait to sprinkle the feta over the salad until ready to eat.
- Pair with breadsticks or your favorite dinner roll
- Wash and prepare the ingredients ahead of time to save time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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DELICIOUS! So refreshing as a winter or summer dish, I’ll definitely make it again. Paired it with her Boneless Baked Chicken Thigh recipe, which was also delicious. I finished putting the salad together as the chicken was baking. I’ll be looking for more recipes to try from the recipes index. Thank you for delicious, quick and easy recipes.