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  • Stephanie Wharton

Greek Quinoa Salad

By Stephanie Wharton

Greek Quinoa Salad

This salad is a freestyle salad meaning that the measurements of the ingredients aren’t all that important as long as you have the basics covered. This salad is fresh, healthy, and packed with protein and healthy fats. And it’s a great recipe to meal prep for lunches throughout the week.


  • 2 cups cooked quinoa

  • 1 can chickpeas, drained and rinsed

  • ½ cup grape tomatoes, cut into thirds

  • ½ cup cucumbers, chopped

  • ¼ cup feta cheese

  • ¼ cup fresh parsley, chopped

  • ¼ cup kalamata olives, sliced

  • ¼ cup red onion, chopped finely

  • Natural greek dressing

Or to make your own dressing:

  • ¼ cup olive oil

  • 3 tbsp red wine vinegar

  • 1 tbsp dried oregano

  • 1 tsp dijon mustard

  • ¼ tsp garlic powder

  • Salt and pepper


  1. To make perfect, fluffy quinoa rinse 1 cup quinoa in a fine mesh sieve and place in a medium pot. Add 1 ¾ cups water to the pot, stir, and bring to a boil. Cover, reduce the heat, and simmer for exactly 15 minutes. Turn heat off and without removing the lid, let rest for 10 minutes. Remove lid and fluff with a fork. For more flavor cook in broth instead of water. 

  2. If you’re making your own dressing, add all ingredients to a mason jar, top with lid, and shake. Add cooled quinoa and remaining ingredients in a large bowl and mix. Divide into individual containers for later or eat right away. Enjoy! 

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