Greek Quinoa Salad with Feta, Cucumber, and Olives

This Greek Quinoa Salad is full of bright Mediterranean flavors and wholesome ingredients. It’s naturally vegetarian and gluten-free, and it’s simple to make vegan by omitting the feta. Ready in under 30 minutes, it’s ideal for meal prep, picnics, or a light weeknight dinner—enjoy it warm or chilled.

Quinoa salads are a favorite because they’re filling enough to serve as a main course while remaining a versatile side. This version layers nutty quinoa with roasted vegetables, bright lemon and balsamic dressing, briny capers, tender chickpeas, and chewy sun-dried tomatoes for a satisfying Mediterranean-style salad. It travels well for lunches and holds up in the fridge for easy meals throughout the week.

Ingredients

• Quinoa – white, red, black, or a tri-color blend. Any will work; tri-color offers varied texture and color.
• Olive oil – use good quality extra-virgin olive oil for best flavor.
• Red onion – finely minced or diced.
• Green bell pepper – you can substitute red, yellow, or orange for sweetness and color.
• Garlic – fresh cloves, minced.
• Balsamic vinegar – provides acidity and depth.
• Lemon juice – freshly squeezed brightens the salad.
• Green onions – thinly sliced.
• Dried oregano – double the amount if using fresh oregano.
• Salt & black pepper – to taste.
• Cherry tomatoes – halved.
• Capers – rinsed if needed.
• Chickpeas – drained and rinsed from a can.
• Zucchini – diced.
• Feta cheese – crumbled (omit to keep the salad vegan).
• Sun-dried tomatoes – chopped; use packed-in-oil or dry-packed rehydrated, depending on preference.

Pro tip: Buying quinoa from bulk bins can be economical. Stored in a cool, dry pantry, uncooked quinoa keeps well for a long time.

Instructions

1. Cook the quinoa. Rinse 1 cup quinoa under cold water, then combine it with 2 cups water in a medium pot. Bring to a boil, cover, reduce heat to low, and simmer for about 15 minutes until the water is absorbed. Remove from heat and let rest covered for a few minutes, then fluff with a fork.
2. Sauté the vegetables. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the diced bell pepper and red onion and cook 3–4 minutes until softened. Add the minced garlic and cook 1 more minute. Remove from heat and set aside.
3. Make the dressing. In a medium bowl whisk together 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1/4 cup fresh lemon juice, diced green onions, 1 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning if needed.
4. Assemble the salad. Combine the warm quinoa, capers, chickpeas, and diced zucchini in a large bowl. Stir the sautéed vegetables and halved cherry tomatoes into the dressing, then pour the vinaigrette over the quinoa mixture. Toss until everything is coated. Top with sun-dried tomatoes and crumbled feta if desired.
5. Serve. Serve immediately while warm or chill in the refrigerator for a cold salad. A squeeze of fresh lemon and a final sprinkle of salt and pepper just before serving brightens the flavors.

Recipe notes

• Serve hot or cold. The salad is delicious both ways: warm from the pan or chilled straight from the refrigerator.
• Storage. Store in an airtight container in the refrigerator for up to 5 days. If adding feta, consider sprinkling it on just before serving to keep it from getting soggy.
• Make it vegan. Omit the feta cheese to keep the salad entirely plant-based.
• Protein boost. To add cooked chicken, grill or roast seasoned chicken and slice it to serve over the salad for a heartier meal.
• Quinoa varieties. Any color quinoa will work; tri-color adds visual interest and a mix of subtle textures.

Leftover salad can be refreshed with a little extra lemon juice and a pinch of salt before serving. If you try this recipe, experiment with different add-ins—olives, roasted red peppers, or fresh cucumber are all great options.

Summary: This Greek Quinoa Salad is an easy, flavorful, and nutritious dish that adapts to many diets. Whether you serve it as a light lunch, a side for a Mediterranean dinner, or a make-ahead meal for the week, it delivers bold taste with wholesome ingredients.