≡ Menu

Quinoa Greek Salad {Gluten-Free}

Quinoa Greek Salad

If you don’t like quinoa, THIS is the recipe for you!!! (um, of course, if you do like quinoa, you’ll definitely love it too … duh) I mentioned on Facebook a few months ago that I’m not a fan of quinoa.  *GASP* I know, I know, I hear all of you quinoa-lovers out there rolling your eyes at how small-minded my palate must be. It really isn’t that I don’t like it — I just don’t do like it.  I mean, come on: It tastes like nothing.  It has a strange texture.  It is very hyped in today’s food culture.  I’m just not a big fan.

With that being said, I want to be a fan!  At least, I want to want to be a fan.  Quinoa has some great potential (just no flavor; bwahahaha).  It’s got some noteworthy nutritional value: 5g of protein & 10% daily iron per 1/2 cup serving … plus, a smidge of Vitamin C & Calcium!!  It is really easy to make, relatively inexpensive, and isn’t found in everything else we eat (like corn derivatives or soy!).  All in all, it’s good stuff … you know, in theory.  And in this recipe, it’s good stuff even in your mouth!

This recipe was adapted from Two Peas & Their Pod.

Quinoa Greek Salad Recipe

In my earnest effort to like quinoa, I keep testing recipes & hoping for the best.  Some friends of ours brought this recipe to a get-together at our house awhile back & I LOVED it.  I’ve made it several times since and it gets rave reviews every time!  My husband even fought me for the last of the leftovers we had today!!  (I made it for a church gathering last night)

I love greek salads – loads of veggies, tangy, salty, refreshing.  Mm Mm Mmm.  This recipe has all of those classically delicious flavors – it just adds quinoa into the mix!  Which actually compliments it really well.  The quinoa helps “bind” the veggies together on your fork.  It also soaks up that yummy oil/vinegar/oregano dressing & enhances those flavors.  Finally, it makes the dish beautifully filling, in a light & feel-good way!  It can easily be the main dish of any meal — and the leftovers make a perfect lunch portion!

Greek Quinoa Salad

Use up those tomatoes & cucumbers from your garden in this easy summer meal!  Or take it along to a pot-luck or friend’s house (think: pool party!).  It can be made up to a day or two in advance & will only get better!  It can also easily (so, so easily) be doubled or tripled for larger crowds!  And any leftovers are sure to not go to waste …

Husband: MINE!

Me: No MINE!  

Kids: I want some!

Are you a quinoa fan?  If so, leave me a comment with your favorite quinoa dish!!!  Seriously – tell me what it is so I can make it & try it & love it … and be cool like you.

Quinoa Greek Salad

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 6 servings

Serving Size: 1/2 cup

Quinoa Greek Salad

The tangy, salty, fresh flavor of everyone's favorite greek salad is enhanced with the addition of protein-rich quinoa, making it a great gluten-free meal or ideal side dish for those fresh-from-the-garden veggies! This dish is perfect for get-togethers & can be made up to 24 hrs prior. Easily doubles or triples for larger crowds.


  • 1 c. Quinoa
  • 2 c. Water
  • 1 c. Grape Tomatoes, quartered into wedges
  • 1 c. Cucumber, peeled & diced
  • 1/3 c. Kalamata Olives, pitted & halved
  • 1/3 c. Feta Cheese, crumbled
  • 1/4 c. Red Onion, thinly sliced & roughly chopped
  • Salt & Pepper
  • For the Dressing:
  • 1/4 c. Extra Virgin Olive Oil
  • 3 tbsp Red Wine Vinegar
  • 1 tsp dried Oregano


  1. Place quinoa into a strainer & rinse under cold water until it runs clear, about a minute. Pour rinsed quinoa & 2 cups water into medium saucepan. Bring to a boil & cook for 5 minutes. Reduce heat, cover, & simmer for additional 15 minutes. Remove from heat, fluff with a fork, & allow to cool to room tempterature.
  2. In a medium bowl, combine cucumber, tomatoes, olives, red onion, & feta. Season with a pinch of salt & dash of pepper. Add quinoa & carefully fold with a large spoon until well mixed.
  3. To make the dressing, combine olive oil, vinegar, & oregano in a small bowl & mix vigorously with a fork. Pour over quinoa & veggies & stir. Season with additional salt & pepper, to taste.
  4. Cover & refridgerate 2 - 24 hrs before serving.


I usually slice up my veggies & allow them to merry in the fridge for an hour or two while my quinoa cooks & cools, this allows the flavor to be even better distributed when you combine it all.


This post may contain link(s) to affiliate(s). See my disclosure policy for more information.

{ 2 comments… add one }
  • Alecia Stanley August 1, 2014, 8:44 am

    Thanks, @Carol! It does make a strickingly beautiful dish!

    I might be learning to like Mediterranean food, but I plan to NEVER (and I mean, never) eat a human being – ancestor or not 🙂

  • Carol August 1, 2014, 7:41 am

    I believe you are learning to like your Mediterranean ancestors. Healthy for sure!! And it looks so colorful and pretty.

Leave a Comment

Visit Us On FacebookVisit Us On TwitterVisit Us On InstagramVisit Us On PinterestVisit Us On Google Plus