Greek Quinoa Salad Bowl

By Rena |

This Greek quinoa salad bowl is bursting with flavor! Mediterranean flavors are encompassed in this quinoa salad recipe featuring kalamata olives, fresh cucumber slices, juicy tomatoes, and crumbled feta cheese over a bed of fluffy quinoa.

top view of Greek quinoa salad bowl with feta cheese

Greek Quinoa salad bowls are simple and delicious. Easy to prepare with quinoa that has already been prepared, this recipe is quick and oh, so satisfying.

This recipe for quinoa salad is perfect for meal prep, lunch, and dinner–you name it. Freshly sliced red onions and crunchy bell peppers are some other key ingredients in this tasty recipe including tangy red wine vinegar.

Whenever you are craving something filling and fresh, this wholesome salad will complete any meal. Enjoy it alone or pair it with your favorite proteins like grilled chicken, fish fillets, marinated steak, etc.

side view of mediterranean quinoa salad in bowl with feta

Why This Greek Salad With Quinoa is the Best

  • 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’s or country’s Greek salad, then you can easily recreate your own at home with this simple cucumber quinoa salad.
  • Healthy with protein: Tender fluffy quinoa is loaded with protein, fiber, and healthy carbs and will keep you satisfied and full until the next meal.
kalamata olives, feta cheese, oregano, olive oil, salt, pepper, cucumber, bell pepper, red onion, quinoa, cherry tomatoes, red wine vinaigrette

Ingredients for Quinoa and Feta Salad

Cherry tomatoes–Ripened plump cherry or grape tomatoes garnish this irresistible salad and can be found in most produce sections at grocery stores! If you do not have cherry tomatoes, then you can use regular diced tomatoes.
Cucumber– One English cucumber is freshly sliced to add a bit of refreshing crunch to this Greek salad bowl. Any type of cucumber will work.
Bell pepper– One bell pepper of any color provides another layer of texture and brings the salad pungent fresh flavors.
Kalamata olives– pitted kalamata olives are naturally tangy and add a hint of savoriness to the salad.
Red onion
– Diced red onion is a subtle onion that is delicious in most salads. We highly recommend red onion!
Cooked quinoa
– If you have some leftover quinoa you need to use up, then you will want to make this recipe! Quinoa is a dried grain that can be found near the rice and other grains in grocery stores. Make sure it is cooked.
Feta cheese– Crumbled feta cheese balances all of the savory flavors of this recipe and makes it extra tasty.
Oregano– A light sprinkle of oregano seasons this salad until perfectly flavorful and brings an aromatic earthy quality.
Olive oil– Rich olive oil is a must for this easy recipe. We 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 Greek Quinoa Salad Bowl

First, wash and prepare all of the vegetables. Make sure the cooked quinoa has cooled off and set it aside until ready to use.

chopped red onions, tomatoes, cucumbers on cutting board

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.

cucumbers, tomatoes, red onion, kalamata olives, quinoa, and oregano in bowl

Season all of the ingredients with salt and pepper to your liking and lightly toss the salad until evenly combined.

lightly tossed Greek quinoa salad bowl recipe with feta cheese

Enjoy!

Notes and Tips

  • 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 roll.
  • Wash and prepare the ingredients ahead of time to save time.
quinoa salad bowl with feta cheese

Frequently Asked Questions

How long does quinoa last in the fridge?

Plain-cooked quinoa will last in the refrigerator for up to seven days.

Is quinoa better for you than rice?

Quinoa is a nutrient-dense option that is rich in protein, fiber, and natural vitamins. Quinoa has fewer carbohydrates than rice.

Can you freeze a quinoa salad?

You can freeze quinoa separately from the rest of the salad ingredients. Some of the salad veggies may not freeze well.

Do you eat quinoa salad hot or cold?

We suggest serving this quinoa salad immediately or after it has set in the refrigerator.

top view greek quinoa salad in a round bowl

Other Recipes You Will Enjoy

bowl of quinoa salad with feta cheese

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mediterranean style salad in bowl with feta cheese

Healthy Greek Quinoa Salad Bowl With Feta

This Greek quinoa salad bowl is bursting with flavor! Mediterranean flavors are encompassed in this quinoa salad recipe featuring kalamata olives, fresh cucumber slices, juicy tomatoes, and crumbled feta cheese over a bed of fluffy quinoa.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: Greek, Mediterranean
Diet: Gluten Free, Low Calorie, Low Fat, Vegetarian
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6 servings
Calories: 330kcal
Author: Rena

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.

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 roll.
  • Wash and prepare the ingredients ahead of time to save time.

Nutrition

Calories: 330kcal | Carbohydrates: 44g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 329mg | Potassium: 588mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1027IU | Vitamin C: 40mg | Calcium: 119mg | Iron: 4mg
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