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greek quinoa bowl in bowl with feta cheese
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5 from 10 votes

Greek Quinoa Salad Bowl Recipe

If you enjoy bright Mediterranean flavors, then you will love this Greek quinoa salad bowl recipe. Truly the best, this quinoa salad with feta is made with chickpeas and a medley of veggies for a wholesome protein-rich dish. Lemon vinaigrette completes the salad.
Prep Time20 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Greek
Diet: Low Fat
Servings: 4
Author: Rena

Ingredients

  • 3 cups cooked quinoa
  • 2 cups cherry tomatoes halved
  • 1 large cucumber diced
  • 1 can chickpeas drained and rinsed
  • ½ cup kalamata olives
  • ½ cup feta cheese

For the dressing:

  • 1/4 cup olive oil
  • 1 teaspoon dijon mustard
  • 1 tablespoon red wine vinegar
  • ½ teaspoon honey
  • 2 tablespoons lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 1 tablespoon chopped fresh parsley

Instructions

  • Divide the quinoa, cherry tomatoes, cucumber, chickpeas, olive, and feta cheese evenly among 4 bowls.
  • For the dressing: combine all ingredients in a small bowl and whisk until combined.
  • Drizzle the dressing over the salad and serve.

Notes

  • Omit the feta and honey for vegan Greek salad. You can also use vegan feta cheese.
  • You can use English, Persian, or regular cucumbers. They are all delicious!
  • Prepare all of the veggies ahead of time to save time. Be sure to store the chopped veggies in the refrigerator until ready to use.
  • You can store the remainder of the vinaigrette dressing in the refrigerator for up to two weeks.
  • Store any leftovers in an airtight container in the refrigerator for up to four days.

Nutrition

Calories: 391kcal | Carbohydrates: 37g | Protein: 10g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 509mg | Potassium: 528mg | Fiber: 5g | Sugar: 5g | Vitamin A: 565IU | Vitamin C: 22.9mg | Calcium: 153mg | Iron: 3.2mg