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Greek quinoa salad with chickpeas, cherry tomatoes, chopped cucumbers, artichoke hearts, olives and cubes of feta cheese. The quinoa salad is tossed with a lemon vinaigrette and fresh mint and fresh dill.
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5 from 5 votes

Greek Quinoa Salad with Chickpeas

Greek quinoa salad with chickpeas is the perfect recipe for when you are craving something simple, fresh and flavorful. Inspired by bright Mediterranean 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 herbs.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Keyword: Greek quinoa salad, Greek quinoa salad with lemon
Servings: 4 servings
Calories: 491kcal
Cost: $10

Equipment

Ingredients

Quinoa Salad

  • 1 cup Quinoa
  • 2 cups Vegetable stock low sodium preferred
  • 1 cup Cherry tomatoes cut in half
  • 1 cup Persian cucumbers peeled and chopped into ¼ inch cubes
  • 14 ounce can of artichoke hearts drained, rinsed and cut in half
  • 14 ounce can of chickpeas drained and rinsed
  • ½ cup Pitted Kalamata olives roughly chopped
  • ½ cup Feta cheese roughly crumbled
  • ¼ cup Fresh mint leaves roughly chopped
  • ¼ cup Fresh dill doughly chopped

Lemon Vinaigrette

Instructions

  • Cook the quinoa in a rice cooker. If using a rice cooker, add quinoa and vegetable stock to rice cooker and press cook. The rice cooker will shut off once it's done cooking, then let cool and fluff with a fork.
  • Cook the quinoa on the stove top. If cooking on the stove top, add quinoa and vegetable stock to a small pot and bring to a boil. Place a lid on and bring down to a simmer and cook until quinoa is cooked through and liquid has evaporated, about 20 minutes. Let cool and fluff with a fork.
  • Add ingredients to quinoa. To a large bowl, add the cooked quinoa along with the cherry tomatoes, cucumbers, olives, artichoke hearts, chickpeas, feta cheese and fresh herbs.
  • Make the Vinaigrette. To a small bowl, whisk all of the vinaigrette ingredients together. You can also use a mason jar and shake all of the ingredients together.
  • Dress the salad by pouring the vinaigrette all over the salad and giving everything a good toss.
  • Garnish quinoa salad with additional fresh herbs and drizzle of olive oil and serve.

Video

Notes

Greek quinoa salad should last in the fridge for up to 3 days. 
To keep the salad as fresh as possible, add the herbs before serving to avoid wilting.

Nutrition

Calories: 491kcal | Carbohydrates: 24g | Protein: 9g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 27mg | Sodium: 963mg | Potassium: 333mg | Fiber: 3g | Sugar: 5g | Vitamin A: 379IU | Vitamin C: 23mg | Calcium: 175mg | Iron: 2mg