Getting dinner on the table is easier when you have quick recipes on hand. This Vegetarian Greek Quinoa Salad recipe takes less than 30 minutes from start to finish!
Vegetarian Greek Quinoa Salad is one of our favorite cold dinners. We take it all the time as a Swim Meet Dinner since it’s so easy to pack.
We eat meatless or vegetarian several nights a week to save money and eat healthier. Of course, you can always top this with grilled chicken or salmon if you’d prefer.
Is your family skeptical about quinoa? So was my husband, until this salad won him over. It’s how the quinoa soaks up the delicious dressing!
While my other go-to dinner salad recipe uses bottled dressing, the homemade vinaigrette here is key. The fresh flavors make the whole meal.
Vegetarian Greek Quinoa Salad
Quinoa is a good source of protein, but I often add chickpeas for even more. This salad is so adaptable!
Years ago, I discovered this recipe from Wholefully, but I’ve adapted it several times to make it work for me as a quick meal. For one thing, I don’t have fresh herbs available regularly (sometimes in the summer).
Plus, my kids prefer the milder flavor of black olives to kalamata. It’s just a couple of swaps to make this easier to prepare!
Print the recipe
- 1 cup quinoa, rinsed
- 2 cups water
- 1 red onion, diced
- 1 cup grape tomatoes, halved
- 1 cup sliced black olives
- 1 English cucumber, diced
- 4 oz feta, crumbled
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 tsp honey
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp dill
- 1 tsp oregano
- 1 Tbsp dried parsley
Cook the quinoa as the package directs (typically boil the water, add the quinoa, lower the heat and cover for 20 minutes).
While quinoa is cooking, chop vegetables and combine in a large bowl.
In a small bowl, combine dressing ingredients and whisk together.
Pour dressing over vegetables, add slightly cooled quinoa, and stir to combine.
Top salad with crumbled feta.
Looking for more easy family meals?