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Greek Quinoa Salad

Greek Quinoa Salad made with quinoa, cucumber, tomatoes, red bell pepper, red onion, olives, and a Greek salad dressing. This vegan, dairy-free, and gluten-free meal is perfect for a light healthy lunch or dinner.
Prep Time15 mins
Cook Time30 mins
Course: Main Course, Salad
Cuisine: American
Keyword: quinoa, salad
Servings: 4


  • 3 cup cooked quinoa, chilled (use about 3/4 cup dried quinoa to make this amount)
  • 2 cup cherry tomatoes, cut in half
  • 1 English cucumber, diced
  • 1 red bell pepper, diced
  • 1/2 cup red onion, diced
  • 1/2 cup kalamata olives, cut in half


  • 6 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 lemon, juiced
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt, more to taste
  • 1/4 tsp ground black pepper, more to taste


  • Cook the quinoa according to package direction. Once the quinoa has cooled a bit, put in the fridge to chill.
  • Chop the cucumber, tomatoes, red bell pepper, red onion, and kalamata olives.
  • Make the salad dressing: add the olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, salt, and black pepper into a glass jar with a tight fitting lid. Shake to combine everything well. If you don't have a jar, whisk everything in a medium-sized bowl.
  • In a large bowl, add the chopped veggies to the quinoa. Pour the salad dressing over the quinoa and veggies and gently mix everything until well combined.