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Bowl of greek quinoa salad in a bowl with ingredients separated out.

Greek Quinoa Salad

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  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Category: Salad
  • Method: Counter Top
  • Cuisine: Greek-Inspired

Description

Our simple Greek Quinoa Salad recipe is full of the best flavors and perfect for a meatless dinner or meal prep for lunch all week!


Ingredients

Scale
  • 2 cups quinoa, cooked
  • 1.5 cups (6.25oz jar) kalamata olives, drained
  • 4oz feta cheese, block & cut into squares or crumbled
  • 1.5 cups english cucumber, quartered
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh kale, chopped
  • 1/3 cup red onion, diced
  • 1/4 cup canned artichokes, quartered
  • 1/41/2 cup Greek vinaigrette, more if desired
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Instructions

  1. Combine: Put all of the ingredients in a large bowl and mix to combine. Start with 1/4 cup of the Greek vinaigrette and add more, if desired.
  2. Taste & Serve: Taste the fully mixed salad and adjust any ingredients to your personal preferences. Enjoy!

Notes

  • Vinaigrette: highly recommend making our homemade Greek vinaigrette, but you can also keep it easy and use a store-bought option (we love Primal Kitchen’s Greek Vinaigrette)!
  • Dairy Free: simply omit the feta cheese or use a dairy-free alternative.
  • Meal Prep: this is a great recipe to meal prep for the week! Be sure to keep some vinaigrette on hand to add a splash before serving because some will get soaked up while it chills in the fridge.
  • Storage: keep in an airtight container in the fridge for 3-4 days.

Nutrition

  • Serving Size: 6 oz
  • Calories: 143
  • Sugar: 2.5 g
  • Sodium: 494.5 mg
  • Fat: 7.1 g
  • Carbohydrates: 15.3 g
  • Fiber: 2.9 g
  • Protein: 5.7 g
  • Cholesterol: 13.8 mg