Greek Quinoa Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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1 1/4 cups quinoa, rinsed

Kosher salt

1 15-ounce can chickpeas, drained and rinsed

1/2 seedless cucumber, chopped

3 large plum or 5 Campari tomatoes, chopped

1/2 red onion, thinly sliced

3 tablespoons red wine vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon finely chopped fresh oregano, plus more for topping

Freshly ground pepper

1/4 cup crumbled feta cheese (about 2 ounces)

1 small head romaine lettuce, chopped

1/4 cup halved pitted kalamata olives


  1. Bring 1 3/4 cups water, the quinoa and a pinch of salt to a boil in a medium saucepan. Reduce the heat to medium low; cover and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and fluff with a fork; let cool slightly.
  2. Meanwhile, toss the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil and the oregano in a large bowl; season with salt and pepper and let sit 10 minutes.
  3. Pulse the feta, 2 tablespoons water and the remaining 1 tablespoon olive oil in a mini food processor until smooth, adding up to 1 tablespoon water, if needed; season with salt and pepper.
  4. Divide the lettuce among bowls; top with the warm quinoa, the chickpea mixture and olives. Drizzle with the feta dressing and sprinkle with oregano.
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