Loaded with fresh, Mediterranean ingredients, tossed with a zesty lemon dressing and creamy feta, this Greek quinoa salad is my go-to for meal prep, entertaining and the holiday season. Serve with creamy tzatziki and lamb koftas for a Greek-style feast.
If I have a go-to salad, it has to be a Greek salad. It’s the perfect combination of fresh ingredients, textures and flavours and they’re also ingredients I generally always have on hand. Adding protein-packed quinoa is a wonderful way to bulk a Greek salad out to make it a meal in itself.
This is also a wonderful salad for entertaining at any time of year – it’s perfect for barbecues, picnics or garden parties in summer, great for potlucks and it’s a lovely fresh option to add to your holiday season menu (just look how festive the colours are!)
While it’s lovely on its own, it’s fab paired with another source of protein. I love to pair it with grilled miso chicken, gochujang chicken, herby roast chicken, crispy pork belly, lamb koftas, Greek-style lamb burgers or miso maple salmon.
Why you’ll love this recipe
- Great for meal prep – lasts at least 4 days in the fridge.
- Super easy – just cook some quinoa, chop your veggies and mix a dressing.
- Versatile and pairs well with grilled meat or fish.
- Uses simple ingredients that are easy to find.
- Healthy, filling and protein-packed.
- Quinoa. This powerhouse is actually a seed, and it’s naturally gluten-free and packed with protein. It’s a fab, better-for-you alternative to something like couscous to bulk out a salad, and a little goes a very long way. You can also buy quinoa pre-cooked, which saves time.
- Fresh herbs. I’m using a mix of flat-leaf parsley, mint and oregano. If you don’t have them all, you could just use two types (or one), and thyme is also lovely here.
- Cherry tomatoes. I love their sweetness, but you could use regular tomatoes if you like.
- Feta. This brings a lovely creamy element to the salad and adds more protein – it’s a classic ingredient in a traditional Greek salad so try not to skip it. You could use goat’s cheese or Boursin, or marinated feta for even more flavour.
- Olives. Not everyone likes olives, so if you don’t, skip them or use sundried tomatoes in their place. I love using Kalamata olives, but black or green olives work well too.
- The dressing. You’ll need olive oil, white wine vinegar (or apple cider vinegar or rice vinegar), a lemon, honey, Dijon mustard and dried oregano (or thyme, mint or parsley).
How to make it
This really is such a simple salad – it just requires a bit of chopping! I like to get my quinoa cooking, then chop everything and mix the dressing while it cooks. By the time it’s done, you’re ready to mix the chopped ingredients through the quinoa with the dressing. Easy peasy.
PRO TIP: Use pre-cooked quinoa to cut the prep time right down.
Got a question?
Yes! It will last for at least 4 days, stored in the fridge. It’ll lose a little texture the longer it sits, but it’ll still be delicious. If you’re making it ahead of time for an event, keep the salad ingredients and the dressing separate, then mix them together the day you want to serve it.
Pair it with grilled miso chicken, gochujang chicken or herb roasted chicken, lamb koftas or maple glazed salmon. You could also serve it as part of a salad spread and it’s great for the holiday season too.
Like this recipe? Here are more meal prep salad ideas for you
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print