This healthy Greek quinoa salad combines juicy tomatoes, crisp cucumbers, tender artichokes, and tangy feta, all tossed in a bright red wine vinaigrette. It’s a flavorful, nutritious dish that works as a side or a light meal.
This recipe is a fresh way to enjoy quinoa and the classic flavors of the Mediterranean. Quinoa has become a pantry favorite after showing up in salads and hearty dishes alike. Whether you already love quinoa or you’re just discovering it, this salad is simple, versatile, and satisfying.
Why you’ll enjoy it:
- Quick to prepare and easy to customize with what you have on hand.
- Healthy, gluten-free, and easily made vegan by skipping the feta.
- Quinoa adds plant-based protein; add chickpeas, chicken, or shrimp to make it heartier.
- Always delicious chilled, so it’s great for make-ahead meals and meal prep.
Ingredients
- Quinoa – white, red, black, or tri-color all work. Use pre-rinsed quinoa or rinse thoroughly before cooking.
- Note: Quinoa has a natural coating called saponin that can taste bitter. Rinse quinoa in a fine-mesh sieve under cold water until the water runs clear if your bag isn’t labeled pre-rinsed.
- Grape or cherry tomatoes – halved
- Artichoke hearts – quartered
- Red onion – thinly sliced
- Cucumber – peeled and quartered
- Feta cheese – crumbled (omit for a vegan version)
Optional additions: red bell pepper, carrots, hearts of palm, or kalamata olives. Feel free to add any Mediterranean favorites you like.
Red Wine Vinegar Dressing
The salad is finished with a simple, zesty red wine vinaigrette that also pairs well with leafy greens. For the dressing you’ll need:
- Olive oil
- Red wine vinegar
- Garlic cloves, minced
- Dried oregano
- Salt and pepper
Directions
- Combine 1 cup rinsed quinoa and 2 cups water in a pot and bring to a boil.
- Reduce heat to a simmer, cover, and cook about 15 minutes or until the water is absorbed and the grains are tender and translucent.
- Transfer quinoa to a bowl, fluff with a fork, and let cool about 10 minutes.
- Make the vinaigrette by combining ½ cup olive oil, ¼ cup red wine vinegar, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper in a jar with a tight lid; shake vigorously.
- Toss the quinoa with the vegetables and vinaigrette until well coated.
- If possible, cover and refrigerate for about an hour to let flavors meld. Top with crumbled feta just before serving, if desired.
This salad holds up well in the fridge and is especially refreshing served cold.
Cooked quinoa is done when the grains are soft and slightly translucent and the germ ring appears around each grain. Quinoa is actually a seed, naturally gluten-free, and a good source of protein and fiber.
Beyond the nutrition, the best part about this Greek quinoa salad is the balance of bright, savory, and tangy flavors – it just tastes great.
Make it a Meal
To turn this salad into a more substantial entree, add additional protein such as:
- Chickpeas (garbanzo beans)
- Grilled or shredded chicken
- Sautéed or grilled shrimp
Storage
Store leftovers in a covered container in the refrigerator for 5–7 days, depending on the freshness of the vegetables. For best texture, add the feta right before serving if you plan to store the salad for several days.
More Healthy Salad Recipes
-
Easy Cucumber Salad with Rice Vinegar
-
Quinoa Fruit Salad with Honey Lime Dressing
📋 Recipe
Greek Quinoa Salad with Red Wine Vinaigrette
Ingredients
- 1 cup quinoa well-rinsed
- 1 pint grape or cherry tomatoes cut in half
- 14 ounces quartered artichoke hearts 1 can, drained and chopped
- ½ red onion cut into thin slices
- 1 cucumber peeled and cut in quarters
- 4 ounce feta cheese crumbled, leave off for vegan version
Vinaigrette
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place quinoa and water in a pot and bring to a boil.
- Reduce to simmer, cover, and cook about 15 minutes or until the water is absorbed and the grains are soft and translucent.
- Transfer quinoa to a serving bowl, fluff with a fork, and allow to cool about 10 minutes.
- To prepare the vinaigrette, combine the dressing ingredients in a jar with a tight-fitting lid and shake well.
- Stir the vinaigrette into the quinoa with the vegetables.
- Cover and refrigerate for about an hour to let flavors blend, if possible. Top with feta just before serving, if using.
Vinaigrette
- Combine all vinaigrette ingredients in a jar with a tight lid and shake until emulsified.
Notes
Nutrition
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Carbohydrates: 46g
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Protein: 11g