top down view of serving bowl with freshly made Greek quinoa salad.

5 from 6 reviews

Greek Quinoa Salad is a healthy and filling quinoa salad loaded with the colors and flavors of the mediterranean!


  • 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)


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.


Optional dressing: You may like to use this Garlic Dressing from a previous recipe. I would suggest doubling it for use here. Add/subtract any ingredients to suit your taste.