Greek Quinoa Salad Recipe

Name: Greek Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups quinoa rinsed; kosher salt; 15 ounces chickpeas drained and rinsed; 1/2 seedless cucumber chopped; 3 plum large, or 5 campari tomatoes, chopped; 1/2 red onion thinly sliced; 3 tablespoons red wine vinegar; 3 tablespoons EVOO; 1 tablespoon fresh oregano finely chopped, plus more for topping; freshly ground pepper; 1/4 cup crumbled feta cheese about 2 oz; 1 head romaine lettuce chopped; 1/4 cup pitted kalamata olives halved

Servings: persons

1 1/4 cups quinoa rinsed
kosher salt
15 ounces chickpeas drained and rinsed
1/2 seedless cucumber chopped
3 plum large, or 5 campari tomatoes, chopped
1/2 red onion thinly sliced
3 tablespoons red wine vinegar
3 tablespoons EVOO
1 tablespoon fresh oregano finely chopped, plus more for topping
freshly ground pepper
1/4 cup crumbled feta cheese about 2 oz
1 head romaine lettuce chopped
1/4 cup pitted kalamata olives halved

1
Bring 1 3/4 cups water, the quinoa and a pinch of salt to a boil in a medium saucepan. Reduce the heat to medium low; cover and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and fluff with a fork; let cool slightly.
2
Meanwhile, toss the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil and the oregano in a large bowl; season with salt and pepper and let sit 10 minutes.
3
Pulse the feta, 2 tablespoons water and the remaining 1 tablespoon olive oil in a mini food processor until smooth, adding up to 1 tablespoon water, if needed; season with salt and pepper.
4
Divide the lettuce among bowls; top with the warm quinoa, the chickpea mixture and olives. Drizzle with the feta dressing and sprinkle with oregano.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups quinoa rinsed, kosher salt, 15 ounces chickpeas drained and rinsed, 1/2 seedless cucumber chopped, and more.

Yes, Greek Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions