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5 from 1 vote

Greek Quinoa Salad

Greek Quinoa Salad is a fresh and filling mix of spinach, cherry tomatoes, olives, cucumbers, avocado, and feta, all tossed in an amazing lemon-Greek dressing.
Prep Time20 minutes
Cook Time30 minutes
Quinoa Chilling Time1 hour
Total Time1 hour 50 minutes
Course: Dinner, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Keyword: greek quinoa salad
Servings: 6 as a side
Author: Chelsea Lords
Cost: $8.12

Equipment

Ingredients

Salad

  • 1 cup uncooked quinoa
  • 3 cups baby spinach coarsely chopped
  • 1 cup cherry tomatoes halved or quartered
  • 3/4 cup kalamata olives halved or quartered
  • 1 cup Persian cucumbers or English cucumber, chopped
  • 1/3 cup red onion diced
  • 1 large ripe avocado chopped
  • 1/4 cup feta cheese

Dressing

  • 1/4 cup + 2 tablespoons olive oil
  • 1 lemon 1-1/2 tbsp juice
  • 1-1/2 tablespoons honey
  • 1-1/2 tablespoons Dijon-style mustard
  • 1 clove minced garlic 3/4 teaspoon
  • 1-1/2 teaspoon dried oregano
  • 3 tablespoons red wine vinegar
  • Salt and pepper
US - Metric

Instructions

  • Prepare quinoa following these directions. Fluff with a fork and cool in the fridge or freezer until room temperature. (Quinoa can be made 3–4 days ahead.)
  • Coarsely chop spinach, halve tomatoes, slice olives, chop cucumber, dice onion, and chop avocado.
  • In a wide-mouth mason jar, combine olive oil, lemon juice, honey, Dijon, garlic, oregano, red wine vinegar, salt, and pepper (start with 1/2 tsp salt & 1/4 tsp pepper). Shake well, making sure honey and mustard are fully mixed in. Chill until ready to use.
  • In a large bowl, toss cooled quinoa with spinach. Add tomatoes, olives, cucumber, and onion. Just before serving (see note 1), add avocado, feta, and enough dressing to coat. Toss gently.
  • Serve right after adding dressing, avocado, and feta for the best texture.

Video

Notes

Note 1: Only add avocado, feta, and dressing to the portion you’ll eat right away. Once dressed, the salad does not store well.
Mason Jar Salad: Meal-prepping this salad in mason jars for quick lunches. Swap avocado for chickpeas and layer: dressing, chickpeas, quinoa, veggies, spinach, and feta. I like to keep olives and red onion separate so they don’t flavor the whole salad.
Storage: Store salad components separately in airtight containers in the fridge. Add avocado, feta, and dressing just before serving.

Nutrition

Serving: 1serving | Calories: 437kcal | Carbohydrates: 38g | Protein: 12g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 6mg | Sodium: 648mg | Potassium: 1228mg | Fiber: 9g | Sugar: 3g | Vitamin A: 11515IU | Vitamin C: 48mg | Calcium: 204mg | Iron: 6mg