Fluffy quinoa and tasty veggies come together to make the most amazing Greek quinoa salad. Pair it with any easy protein, and you've got a quick and easy summer meal!
Greek Quinoa Salad Recipe
A few years ago, if you had tried to get me to eat this Greek quinoa salad I probably would've made a pretty ugly face. I think before I started learning to cook, there were a ton of ingredients that I just wouldn't eat. Maybe it was fear of the unknown? Whatever it was, I'm sure quinoa recipes were definitely on that list.
Eventually, I got over that fear and started to explore new and unique foods. Once I made this healthy greek quinoa salad, I knew it would be something I'd make time and time again.
When we had it for dinner, I couldn't stop reaching for seconds and thirds. Because quinoa is so light, the addition of the asparagus and chickpeas makes this a hearty side dish that pair really well with any meat entree like grilled chicken drumsticks.
The thing I love about cooking with quinoa is that makes so much! It's the perfect side dish for an easy dinner when you're serving a large group.
I think this traditional greek salad is definitely on its way to becoming a favorite dish in our house! I can't wait to make it again.
Why You'll Love this Recipe
- This easy salad recipe with fluffy quinoa is great for meal prep. Make an easy protein, like grilled chicken, and store it with a hearty side of Mediterranean quinoa salad.
- A hearty salad recipe with quinoa is naturally gluten free. No need to look for gluten-free quinoa.
- If you have picky eaters who "don't like vegetables", Greek quinoa salad bowls are a fun way to change things up and get them to eat more veggies.
This great recipe has a few different ingredients that may not be your usual pantry staples. So make sure you check this list and write down what you need before you head to the grocery store. Here's the ingredients:
- uncooked quinoa
- canned chickpeas, drained and rinsed
- asparagus stalks
- crumbled feta cheese
- diced red onion
- minced garlic cloves
- olive oil
- red wine vinegar
- black pepper
Substitutions and Variations
If you don't like asparagus, feel free to omit it from this easy salad recipe. But I encourage you to give it a try first! It goes great with the rest of the ingredients.
I like to add juicy tomatoes to this recipe sometimes. Slice up some cherry tomatoes or grape tomatoes, or maybe dice a few Roma tomatoes. Then mix them in with the rest of this tasty salad!
Want to add more veggies to this recipe? Dice up some bell pepper, an english cucumber, fresh avocado or other fresh veggies and then mix 'em up.
For extra flavor, add some lemon juice, fresh herbs or green onions to your delicious greek quinoa salad. Some sliced kalamata olives or black olives would be tasty too!
Want this vegetarian salad to be made vegan? Then simply leave out the feta cheese crumbles and honey. You can use a bit of maple syrup as a sweetener if needed.
How to Make Greek Quinoa Salad
Here's how to make this Greek Quinoa Salad recipe:
Wash asparagus well and then cut it into chunks the size of matchsticks. Then dice the red onion into small pieces,
Add a tablespoon of olive oil to a skillet and heat over medium heat. Once hot, add the asparagus and onion. Cook the veggies until asparagus has softened, about five minutes.
While that is going, cook the quinoa according to package instructions. You can also make instant pot quinoa if you prefer.
In a small bowl, combine minced garlic, olive oil, red wine vinegar, honey, salt and pepper. Stir well until all ingredients are thoroughly incorporated.
Place the cooked quinoa, asparagus and onion into a large bowl and add the feta cheese crumbles.
Drizzle the homemade dressing over the mixture and then toss well to combine.
Serve immediately and enjoy!
How to Store Leftover Greek Quinoa Salad
Place quinoa salad into an airtight container and store in the refrigerator for up to 5 days. This makes it perfect for meal prep since it will last long enough to get you through every weekday.
I wouldn't recommend freezing this whole salad. However, you can freeze cooked quinoa and then thaw it whenever you are ready to make this dish.
What to Serve with Greek Quinoa Salad
This delicious greek quinoa salad is a great side dish to so many different meals. We love to pair it with lemon chicken thighs or creamy lemon chicken. If you want something other than chicken, serve this with pesto salmon or even bruschetta pizza.
For a super quick meal with easy clean-up, serve this quinoa Greek salad with sheet pan chicken and veggies.
Finish off your meal with a fluffy and sweet strawberry shortcake cupcake with whipped cream frosting.
Tips for Success
Here are some tips and tricks for making this recipe:
- Want a cold salad? Let this yummy recipe chill in the refrigerator after you mix all of the ingredients together!
- Speed things up by using a store-bought Greek dressing instead of the homemade one that this recipe calls for.
- It is important to rinse chickpeas before using them so that they don't have any weird aftertaste or a funny texture.
Chickpeas and garbanzo beans are the exact same thing, there are just two different names for this tasty protein packed food. So if you see the two at the grocery store and are wondering what can to grab, either will work just fine!
You don't necessarily have to rinse quinoa, but it can make the end result taste a bit better. However, it is not necessary to soak quinoa unless you just prefer that approach.
More Easy Side Dish Recipes
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
- 1 cup quinoa
- 1 can chickpeas, drained and rinsed
- 6 asparagus stalks, cut into matchstick-length pieces
- ⅔ cup crumbled feta
- ¼ cup diced red onion
- 2 cloves garlic, minced
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cut asparagus and onion.
- Add a tablespoon of oil to a frying pan.
- Once oil is hot, add asparagus and onion.
- Cook until asparagus softens (but isn't mushy), about 5 minutes
- Meanwhile, cook quinoa according to package instructions. Set aside.
- combine garlic, olive oil, red wine vinegar, honey, salt and pepper in a small dish.
- Stir to combine.
- Add asparagus, onion and feta to couscous in a serving bowl.
- Drizzle dressing over couscous mixture and toss to combine.
- Serve immediately (reheat if necessary before serving).
For a fully vegan version, skip the feta cheese (or use plant-based crumbles) and use maple syrup or agave nectar instead of honey.
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Nutrition Information:Yield: 6 Serving Size: ½ cup
Amount Per Serving: Calories: 270Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 15mgSodium: 554mgCarbohydrates: 28gFiber: 5gSugar: 10gProtein: 9g