Quinoa Greek Salad


Healthy delicious Greek salad with quinoa, cherry tomatoes, cucumbers, red onion, kalamata olives, and feta cheese. So easy!

Photography Credit: Elise Bauer

When summer is in full swing and the garden is producing plenty of tomatoes and cucumbers, one of our favorite salads to make to beat the heat is my dad’s Greek salad.

Tomatoes, kalamata olives, red onions, cucumbers, feta cheese—it’s summer in a bowl! You know what tastes amazing with all of those ingredients? Quinoa.

Quinoa behaves like a grain, but it’s really a seed, and it happens to pair very well with cheese. The nutty flavor of the quinoa balances the acidity of the tomatoes and dressing, while warm softness of it plays well against the cool crunchiness of the cucumbers.

It’s a salad, but it’s also a healthy meal in itself. Perfect for a summer potluck too!

Quinoa Greek Salad Recipe

  • Cook time: 25 minutes
  • Yield: Serves 4

The quinoa takes about 15 minutes to cook and 10 minutes to cool. While the quinoa is cooking, prep the vegetables and herbs for this recipe.


  • 1 cup dry quinoa
  • 1 teaspoon salt
  • 2 cups diced cucumbers, seeded if the cucumbers are very seedy, and peeled if the cucumbers have thick peels
  • 1/3 cup finely diced red onion
  • 2 cups cherry or sungold tomatoes, halved
  • 2 Tbsp finely diced red bell pepper
  • 1/2 cup chopped, pitted kalamata olives
  • 1 Tbsp thinly sliced fresh mint
  • 1 1/2 teaspoon chopped fresh oregano
  • 2 Tbsp chopped fresh parsley
  • 1/4 cup high quality olive oil
  • 2 Tbsp red wine vinegar
  • 1 1/2 teaspoons salt
  • 1/2 cup crumbled feta cheese (omit for vegan option)


1 Cook the quinoa: Cook quinoa in salted water (1 teaspoon salt for 2 cups water) according to quinoa box instructions. (Usually that means heating 1 cup of quinoa and 2 cups of water until simmering, then lowering the heat to low, covering and cooking for 15 minutes.)

Remove from heat and fluff with a fork. To cool quickly, spread out cooked quinoa on a baking sheet.

2 Prep veggies and herbs: While the quinoa is cooking, prep the vegetables and herbs for the salad.

3 Toss with olive oil, vinegar, salt, feta: Place cooled quinoa, cucumbers, onions, tomato, bell pepper, olives, and herbs (mint, oregano, parsley) in a large bowl.

Toss with olive oil to gently combine.

Sprinkle with vinegar, salt, and crumbled feta cheese, and gently toss to combine.

Serve immediately.


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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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10 Comments / Reviews

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Did you make it? Rate it!

  • April Holland

    I tried this salad for the first time and it was AMAZING. I was thinking as a vegetarian what I’ve been missing out on. I followed the recipe to the T, except for using Roma tomatoes. Truly delicious and will make again!

  • Cindy Kluth

    on the package Bulgur & Red Quinoa there are instructions for the pilaf method or pasta method.
    The greek-style red quinoa & bulgur recipe, which method do I use?

  • Judu

    Just made this for meatless Monday! We added fresh mushrooms to help hubby get past the “meatless” part. It is scrumptious and I imagine it will be even better tomorrow after the flavors have marinated overnight. Thank you Elise for your inspiring recipes & stories.

  • Julia

    This combines my love of Greek salad and quinoa! Next time, I think I must double the recipe so it lasts more than one day. Thank you for this recipe!

  • Peter Salmon

    As written, the recipe calls for 1/2 of a kalamata olive. I assume it should be 1/2 cup?

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