Greek Quinoa Salad
This healthy Greek Quinoa Salad featuring chickpeas, cucumber, olives, and fresh herbs is so full of flavor, easy to make and a crowd-pleasing favorite! Low-fat, vegan and protein-rich recipe.
Another healthy quinoa salad is born!
I love my quinoa salads! You will find a variety on TSV like this Cherry Pistachio Quinoa Salad, Curry Cauliflower Quinoa Salad, Apple Harvest Quinoa Salad, this easy Lemon Quinoa Chickpea Salad, or this nutritious Kale Quinoa Salad!
The Greek Quinoa Salad I’m sharing with you today is a new favorite brimming with colorful Mediterranean veggies, herbs and bright flavors for a healthy, well-balanced side dish or main meal.
Why We Love This Recipe!
- It’s quick and easy to make – ready in 30 minutes and in one pot!
- Perfect for entertaining – small and large crowds.
- Supports a variety of dietary restrictions: Gluten-free, grain-free, and oil-free.
- Travels well – meal prep, potlucks, picnics, or B.B.Qs.
- It’s light, rich in protein and fiber, and satisfying.
We love it, and I think you’ll agree that it’s sensational!
Greek Quinoa Salad Ingredients + Notes
This vibrant Greek-inspired cold quinoa salad combines fluffy quinoa with crisp veggies, briny olives, hearty chickpeas, and fresh herbs.
Here is everything you will need:
- Quinoa – Use your favorite quinoa. I used a combo of white and tri-color. Quinoa can be found in the dried grains section of your local grocery store.
- Veggies – This quinoa salad includes cucumber, tomatoes, and olives. Feel free to add more or less of anything; you almost can’t go wrong with this recipe.
- Chickpeas – For a healthy dose of protein, and just because they are awesome, garbanzo beans add texture and bulk.
- Herbs – I used parsley and dill, which paired perfectly with everything and added just a hint of flavor. Try adding oregano or mint for variation.
- Lemon – There is no dressing here, just a simple squeeze of lemon for brightness, and a sprinkle of salt & pepper is all you’ll need. If you like, mince some garlic and mix it with a little olive oil and lemon juice for a little extra flavor. Or use this Zesty Garlic Dressing.
- Olives – For the Greek olives, use your favorites. Here I used a mix, but either all-green or Kalamata would work fine.
How To Make Greek Quinoa Salad
Making Greek salad with quinoa is easy. This is a quick overview; the full, printable recipe instructions are at the bottom of the post.
- Cook the quinoa. Rinse and cook on the stovetop according to package directions, or use this Instant Pot Quinoa for a hands-off recipe that’s perfect every time.
- Prep the produce and herbs.
- Assemble quinoa salad. Once everything is prepped, add the ingredients to a mixing/serving bowl (or use the pot you cooked the quinoa in). Top with salt, pepper, lemon, and an optional drizzle of oil, and give a good toss.
And that’s it, a vibrant Mediterranean quinoa salad made healthy and delicious!
How To Store + Meal Prep
This healthy quinoa salad is a meal-prep superstar – flavors get even better as they meld! Here’s how to keep it fresh and ready to enjoy all week.
- Refrigerator: Store leftovers in a covered container for up to 5 days.
- Freezer: I don’t recommend freezing this salad because of the cucumber. Work-around – Omit the fresh veggies and add them at serving time. This quinoa salad will last 2 – 3 months in the freezer. To freeze, simply let cool completely and store in freezer safe containers (affiliate link), or large baggies. Let thaw in the refrigerator before serving.
- Make ahead: Great for meal prep, it can be made ahead and stored in serving-size portions for later.
Serving Suggestions
Elevate your quinoa Greek salad with these easy, delicious ideas—perfect for turning it into a full meal or crowd-pleasing side!
- Creamy boost: Top with sliced or diced avocado for silky richness that melts into every bite.
- Spicy kick: Add a few sliced pepperoncini (or red pepper flakes) for a tangy, zingy heat.
- Dip & scoop: Serve with crisp veggie sticks and your favorite hummus—try Classic Hummus or Simple White Bean Hummus for the ultimate Mediterranean vibe.
- Warm & chewy: Pair with soft, homemade Vegan Naan (or pita bread) to scoop up every last bit.
- Extra flair: Grill up some veggies (zucchini, eggplant, or bell peppers) alongside, or crumble on vegan feta for that classic Greek tang.
This salad shines solo as a hearty main, but these add-ons make it picnic-perfect, BBQ-ready, or just plain irresistible. Mix and match—your bowl, your rules!
More Easy Quinoa Recipes!
- Quinoa Tabbouleh (Fresh & Zesty)
- Black Bean + Quinoa Burritos (Vegan Freezer Burritos)
- Vegetable Quinoa Soup (Hearty & Easy)
- Curried Cauliflower Salad (A global favorite)
- Quinoa Chili Verde (Featuring tomatillos!)
- See all vegan Quinoa recipes on TSV!
If you try this Greek quinoa salad recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
GREEK QUINOA SALAD RECIPE
A healthy Greek Quinoa Salad featuring chickpeas, cucumber, olives, and fresh herbs is full of flavor, easy to make, and a crowd-pleasing favorite! Low-fat, vegan, and protein-rich recipe.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: Serves 4 – 6 1x
- Category: Salad
- Method: mix, Simmer
- Cuisine: Greek, Mediterranean
- Diet: Vegan
Ingredients
- 1 cup dried quinoa, rinsed
- 1 3/4 cups water
- 1 teaspoon garlic powder
- 1 can (14 oz) chickpeas (garbanzo beans), drained and rinsed
- 1 cup grape tomatoes, sliced in half (diced red bell pepper would work here too)
- 1 cup English cucumber, diced
- 1/2 red onion, diced
- 1 jar (7 oz) kalamata olives (about 1 cup), pitted and sliced
- 1/4 cup loosely packed fresh parsley, chopped
- 3 tablespoons fresh dill, chopped
- mineral salt & fresh cracked pepper, to taste
- juice of 1 large lemon
- drizzle of extra virgin olive oil (optional)
- peperoncini, to serve
- lemon slices, to serve (optional)
- arugula, to serve (optional)
Instructions
Quinoa: Rinse the quinoa using a fine mesh strainer. In a medium size pot, add the water, quinoa and garlic powder and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let stand for 10 – 15 minutes. Fluff with a fork. Alternatively, you can make this Instant Pot Quinoa.
Assemble: Once quinoa is ready, add in the chickpeas, tomatoes, cucumber, onion, olives, parsley, and dill. Mix well. Season with salt, fresh cracked pepper and the juice of 1 large lemon.
Serve on a bed of arugula or as is. Tastes great with pepperoncinis and a little extra lemon juice over top. Add extra virgin olive oil if you wish. Season to taste with salt + pepper.
This dish can be served warm, at room temperature or chilled.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator in a covered container for up to 5 – 6 days.
Notes
Optional dressing: Try this Lemon-Garlic Dressing from a previous recipe. I would suggest doubling it for use here. Add/subtract any ingredients to suit your taste.
Optional add-ins:
- Vegan feta (crumbled for creamy tang—great if you want that classic Greek touch)
- Extra veggies like roasted red peppers, sun-dried tomatoes, or avocado
- Nuts/seeds: Pine nuts, sliced almonds, or pumpkin seeds for crunch
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Super yummy! Definitely will be having this for my lunches for awhile! I only subbed the quinoa for couscous also and added some pita chips and homemade taziki on the side