Easy Greek Quinoa Salad
This recipe has quickly become a staple in my family’s meal plan! Quinoa salads are a go to in our house because they’re easy to make and so delicious (my picky toddler agrees!), as well as protein and nutrient packed.
I love this quinoa salad because it’s perfect for meal prep – just mix everything into a bowl and portion it out.
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What is Greek Quinoa Salad?
Greek quinoa salad is a healthy protein packed salad that’s loaded with cucumbers, tomatoes, bell peppers, and olives. It’s an easy to make dish that is is super flavorful and bright colors!
Ingredients
Salad Dressing
- 1/2 cup olive oil
- 1/4 cup + 2 tbsp red wine vinegar
- 1/4 cup + 2 tbsp lemon juice
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp dill weed
- 2 tsp oregano
- 4 tbsp nutritional yeast
- 1 tbsp + 1 tsp maple syrup
- 1 1/4 tsp salt
- 1 tsp black pepper
Quinoa Salad
- 3 cups quinoa, cooked and cooled (I like to make mine in the Instant Pot)
- 1 pint cherry tomatoes, cut in half
- 1 cucumber, peeled and diced
- 1 orange bell pepper, diced
- 1/2 medium red onion, diced
- 1 cup Kalamata olives, pitted and sliced in small pieces
Instructions
- In a medium bowl, combine the olive oil, red wine vinegar, lemon juice, onion powder, garlic powder, dill weed, oregano, nutritional yeast, maple syrup, salt and black pepper. Stir well and set the salad dressing aside for 15 minutes to allow the flavors to mix.
- In a large bowl, combine the cooked quinoa, tomatoes, cucumber, orange bell pepper, red onion, and Kalamata olives. Mix well.
- When the salad dressing is ready, pour the dressing over the quinoa mix and mix really well.
How to Serve
This salad is best served cooled or at room temperature
Can this Recipe Be Made in Advance?
Yes! I think this salad actually tastes better a day or two after since all the flavors have had a chance to mix.
How to Store Leftovers
Leftovers should be stored in the fridge for up to 5 days in an airtight container. I don’t recommend freezing leftovers.
Recommended Sides
This salad is a great main course and can be served with hummus and pita bread on the side to make it a complete meal (if you want a lower carb alternative, swap out the pita bread for veggies like cucumbers and carrots)
How to Meal Prep Greek Quinoa Salad
Greek quinoa salad is a perfect lunch for meal prep! To meal prep, make the recipe as instructed and then portion into 8 containers (I like to use these mason jars).
New to meal prepping? Check out my guide here!
More Healthy Lunch Recipes
Homemade “Uncrustables” Sandwiches
Greek Quinoa Salad
Equipment
Ingredients
Salad Dressing
- 1/2 cup olive oil
- 1/4 cup + 2 tbsp red wine vinegar
- 1/4 cup + 2 tbsp lemon juice
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp dill weed
- 2 tsp oregano
- 4 tbsp nutritional yeast
- 1 tbsp + 1 tsp maple syrup
- 1 1/4 tsp salt
- 1 tsp black pepper
Salad
- 3 cups quinoa cooked and cooled
- 1 pint cherry tomatoes cut in half
- 1 cucumber peeled and diced
- 1 orange bell pepper diced
- 1/2 medium red onion diced
- 1 cup Kalamata olives pitted and sliced in small pieces
Instructions
- In a medium bowl, combine the olive oil, red wine vinegar, lemon juice, onion powder, garlic powder, dill weed, oregano, nutritional yeast, maple syrup, salt and black pepper. Stir well and set the salad dressing aside for 15 minutes to allow the flavors to mix.
- In a large bowl, combine the cooked quinoa, tomatoes, cucumber, orange bell pepper, red onion, and Kalamata olives. Mix well.
- When the salad dressing is ready, pour the dressing over the quinoa mix and mix really well.
Notes
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