Name: Greek Quinoa Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 2 garlic cloves (chopped finely); Few sprigs of fresh oregano; 1/2 cup Quinoa; 1 cup Chicken or vegetable stock (low sodium); 1/2 cup Pitted Kalamata olives (roughly chopped); 4 ounces Feta cheese (cut into cubes); 1 can of artichoke hearts (drained, rinsed and cut in half); 1 cup cherry tomatoes (cut in half); Few leaves of fresh mint; 1/2 cup Olive oil; 1 teaspoon honey; 1 Large lemon (zested and juiced); 1/2 teaspoon Kosher salt; Ground black pepper

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This is the perfect side or salad for when you crave something simple, fresh and flavorful. Inspired by the traditional Greek flavors, this Greek quinoa salad is dressed with a bright lemon vinaigrette and tossed with creamy feta cheese, artichoke hearts, olives and loads of fresh mint. I would even suggest adding chickpeas or toasted pine nuts for added texture.

Simple Salads that are Big on Flavor

We’re keeping this one short and sweet because that’s exactly what it’s meant to be. I make salads like this for when I want something fast and fresh that will last at least two days in the fridge.

‘Make a big batch of quinoa and toss with cubed feta, sweet tomatoes, olives and artichoke hearts. Other ideas would be to add slivered almonds, chickpeas or grilled chicken would be fantastic.

More Quinoa Salad Inspo

Kale Tabbouleh with Pomegranate and Quinoa

Quinoa Tabbouleh with Mint and Lemon

Quinoa Salad with Roasted Beets, Blood Orange and Feta

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Greek Quinoa Salad with Lemon Vinaigrette

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Salad, Side Dish

Cuisine: Greek, Mediterranean

Keyword: Greek quinoa salad, Greek quinoa salad with lemon

Servings: servings

Calories: 491kcal

Author: Samantha Ferraro

Cost: $5

Ingredients

1 tablespoon olive oil
2 garlic cloves chopped finely
Few sprigs of fresh oregano
1/2 cup Quinoa
1 cup Chicken or vegetable stock low sodium
1/2 cup Pitted Kalamata olives roughly chopped
4 ounces Feta cheese cut into cubes
1 can of artichoke hearts drained, rinsed and cut in half
1 cup cherry tomatoes cut in half
Few leaves of fresh mint

Lemon Vinaigrette

1/2 cup Olive oil
1 teaspoon honey
1 Large lemon zested and juiced
1/2 teaspoon Kosher salt
Ground black pepper

US Customary – Metric

Instructions

In a small pot, drizzle olive oil over medium heat and saute chopped garlic and oregano for 2-3 minutes.
Add the quinoa, stirring around so all the kernels are coated with the oil and it starts to toast.
Pour in broth and give everything one good stir. Cover with a lid and bring to a boil, then reduce the heat to a simmer and cook for about 40 minutes until all liquid has evaporated and quinoa is tender.
Fluff quinoa with a fork and let cool.
Once quinoa is cool enough, add olives, feta, artichoke hearts, cherry tomatoes and fresh mint.
To make the vinaigrette, use another bowl and whisk the olive oil, honey, lemon zest, lemon juice, salt and pepper. Start by pouring half of the vinaigrette onto the salad and add more if needed.

Notes

Greek quinoa salad should last in the fridge for up to 3 days.

To keep the salad as fresh as possible, add the mint right before serving to avoid wilting.

Nutrition

This was originally published in January, 2012 and has been updated in June 2021 with added nutritional information.