Greek Quinoa Salad

With Feta Cheese or Tofu

  • Vegan
  • Vegetarian
Greek  Quinoa Salad
  • 20 min
  • Serves 4
  • Easy


Traveling in Greece makes me happy. But I love Greek cuisine even more than the Greek sea and beaches. This Greek Quinoa Salad recipe is one of my faves. It’s a quick and easy dinner rotation stand-by as both an entrée or side dish. And it’s a perfect crowd pleaser with a Mediterranean twist to bring to a party. The best thing is that this Greek quinoa salad with feta cheese can be made ahead and packed for lunch throughout the week. This recipe will tell you how to make quinoa salad as well as some fun ways to customize and serve it.

Why I Love Quinoa

I love quinoa for so many reasons. It tastes delicious and has some amazing health benefits. Plus, it’s super versatile.

Quinoa is also naturally gluten-free.

Quinoa is actually a seed, not a grain. And it’s a complete protein. It has a ton of fiber and iron, and it’s an excellent plant-based source of calcium and B vitamins. It is also a source of magnesium that can help relieve migraine pain.

I love how quinoa can be used in a wide variety of recipes. It can pretty much be used as a substitute for rice in any meal. I love adding a little quinoa to thicken up a simmering soup. And it’s delicious in veggie burgers or loaves. Quinoa can even be used instead of oatmeal as a base for a yummy breakfast bowl.



    Adjust Servings:
    1 Big tomato
    2 Cucumbers
    1 Red Onion
    10 Olives
    1 Bell Pepper
    1 cup Quinoa
    2 tbsp Feta cheese
    2 tbsp Olive oil
    ½ tsp Salt
    ⅓ tsp Provence herbs
    1 tbsp Balsamic dressing
    1 sprig Parsley

    How to Cook Quinoa for Salad

    Quinoa is quick and easy to prepare. You want to rinse it before cooking. Just pour it into a mesh strainer and wash it under cool water for a minute or so.

    Quinoa cooks like rice, with one-part quinoa, one-part liquid. You can cook your quinoa in vegetable broth for added flavor. Or you can add a sprinkle of sea salt or garlic powder to the water.

    The most important thing is getting the texture right.

    To make light and fluffy quinoa, you just don’t want to overcook it. Cooking it too long will make it mushy. Bring the quinoa to a boil. Then reduce heat to low and cover the pot. The quinoa is done when all the liquid is absorbed. The little strings will pop out of the seeds when it’s perfectly cooked.

    Recipe Notes

    This recipe is one of my favorite vegetarian Greek recipes because it’s so flexible. I love being able to use up extra produce that’s around my kitchen.

    I use red onion because it’s sweeter, but a shallot also works really well in this salad.

    You can try this recipe with different varieties of olives. Or add some basil or an extra veggie. What’s awesome about quinoa salad is that it’s easily adjustable.

    The ingredients can also be adjusted if you are concerned with the calories in homemade Greek quinoa salad. You can also leave out the cheese and use half the olive oil. But you can take comfort in the fact that the calories come from nutritious ingredients with good, healthy fat.

    Which Cheese to Choose

    I love ricotta in this salad because it’s soft, creamy taste perfectly complements the quinoa and veggies. Feta would also be perfect with this blend of flavors.

    How to Make it a Main Entrée

    This salad can easily be made into a main dish. You can throw in a can of chickpeas or cannellini beans to make it heartier. It’s also awesome atop a bed of fresh greens for a dinner salad.

    How to Make it Vegan-Friendly

    This salad is super simple to make dairy-free. You can just omit the ricotta. Or sub it out for some marinated tofu. Just cube tofu and toss it in olive oil, garlic powder, sea salt, and herbs. Let it sit for an hour or so, and it’s the perfect addition to throw into this salad for a vegan version.

    How to make. Steps


    Prepare the Quinoa

    Cook quinoa, as described above and put it into a large bowl to cool


    Dice the veggies

    Meanwhile, dice the tomato, cucumbers and bell pepper


    Cut olives and finely chop the onion

    Cut olives in quarters. Whichever type of onion you choose, make sure to chop it very finely, so the strong flavor doesn’t dominate the dish.


    Mix it All Together

    Carefully stir all the ingredients together in a bowl except cheese. Add olive oil, balsamic vinegar, and Provence herbs and toss to coat. Season to taste with salt and pepper.



    Put the salad on plates and garnish with small pieces of cheese and chopped parsley.

    Tried one of the recommended variations of the salad? Leave a comment below as well, so people can see how you liked it. Want to share how you made this salad your own? Let me know! I’d love to hear how you created this dish. And let them say that no one will make a Greek salad better than Bobby Flay, I hope you can handle it!

    *Nutritional information is for one serving size with feta cheese

    Nutritional information

    184 kkal
    10 g
    6 g
    14 g

    Ann Green

    I’m Ann and I enjoy creating plant based recipes for people who love to eat and want to feel good about it! I live in Thailand and travel around the world in search of inspiration for my recipes. All of them are healthy, simple and kids approved. Pick out a recipe and let's get cooking! Read more

    2 Comments Hide Comments

    This looks so delicious, I am transitioning to a low carb diet so I am first starting with healthy carbs before lowering it all the way down. Your recipe looks the right starting point for me. Thanks

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