This veggie quinoa salad features fresh vegetables, cannellini beans, and feta cheese topped with a zesty homemade Greek vinaigrette. It’s loaded with fresh flavors and makes a delicious meat-free meal, or you can serve it as a side dish with grilled meat.

A brown wooden bowl of quinoa salad with Greek vinaigrette

An Easy Greek Quinoa Salad

This salad may be one of my favorite ways to enjoy quinoa. Loaded with fresh vegetables and protein from the quinoa and beans, it’s super filling while not being heavy. It’s lightly dressed with a homemade Greek salad dressing that adds flavor with a side of zest to the salad.

Not only is this Greek quinoa salad easy to make, it’s also super versatile. You can keep it vegetarian with some tzatziki and homemade pita, or enjoy it with grilled meat or fish.

Leftovers store really well, which is great for busy lunch breaks at home or packing a to go lunch for the office. It’s also a great cold salad option to take to your next potluck too!

What You’ll Need

This Greek quinoa salad is made with quinoa, fresh vegetables, white beans, and feta, all topped with a simple homemade dressing. Some of these things are common pantry ingredients, but you’ll need to add the fresh vegetables to the shopping list.

Recommended Kitchen Tools

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Chef’s knife
large cutting board
fine mesh strainer
a large lidded jar or a salad dressing shaker
4 quart or larger saute pan or medium saucepan
large covered storage container

How to Make Greek Quinoa Salad

This salad is easy and flavorful! It comes together quickly but remember to allow plenty of time for the quinoa to cool or prepare it in advance.

Freshly cooked quinoa — Rinse the quinoa thoroughly, then cook it according to the package instructions! Allow to cool completely before moving on.

Greek vinaigrette ingredients in a glass jar — Rinse the quinoa thoroughly, then cook it according to the package instructions! Allow to cool completely before moving on.

Cucumbers, white beans, red peppers, tomatoes and quinoa in a bowl — Prep all the veggies. Quarter the cherry tomatoes. Peel the cucumber if if you’d like then slice and quarter it. Core, de-seed, and dice the pepper. Drain and rinse the beans.

Cucumbers, white beans, red peppers, tomatoes and quinoa in a bowl topped with feta — Prep all the veggies. Quarter the cherry tomatoes. Peel the cucumber if if you’d like then slice and quarter it. Core, de-seed, and dice the pepper. Drain and rinse the beans.

Greek vinaigrette poured over quinoa salad — Pour half of the Greek vinaigrette over the salad and toss to combine.

Greek quinoa salad being stirred with a wooden spoon — Pour half of the Greek vinaigrette over the salad and toss to combine.

Freshly made quinoa salad with some on a wooden serving spoon — Add the remaining vinaigrette and then toss to combine. Serve chilled or at room temperature with grilled meat or fish, or with pita and tzatziki for a vegetarian option.

How Much Quinoa Do I Need?

Quinoa, like most grains, expands significantly when cooked, which can make it harder to estimate how much you should make.

This easy quinoa salad calls for 1 cup of quinoa, which may not seem like a lot to serve 4-6 people – however, it ends up being 3.5 to 4 cups of cooked quinoa.

I like to calculate 3/4 to 1 cup per serving for dinner, especially when serving this salad with grilled meat. For a potluck, double the recipe and allow 1/2 to 3/4 cup servings as a side dish.

Tips for Success

While this recipe is easy and pretty straightforward, there are a few things to keep in mind for a fresh, flavorful salad – and a few ways to make it even easier!

Rinse the quinoa before cooking. Whether the package includes it in the directions or not, quinoa (like rice) should always be thoroughly rinsed before cooking to remove any dirt or impurities. A fine mesh strainer is the best tool for this job.
Cool the quinoa completely. Make sure that the quinoa is completely cooled before adding the other ingredients. Otherwise, it can easily turn mushy.
Use leftover quinoa. Leftover quinoa is perfect for making quinoa salad, as long as other ingredients haven’t been added to it. It’s already cooked and cooled, which makes assembling this salad even easier.
Make the vinaigrette in advance. You can also make the Greek vinaigrette up to a week in advance and keep it in the fridge. Allow to come to room temperature before using.
Shake the vinaigrette to reincorporate the ingredients. It’s normal for some of the ingredients to separate and settle to the bottom after the vinaigrette sits for a bit. Just shake for a few seconds before serving.

Overhead view of quinoa salad with greek vinaigrette, served with a fresh pita.

Serving Suggestions

This delicious Greek quinoa salad recipe is super versatile. You can enjoy it on its own as a quick and easy lunch and it’s great for meal prep because it will last for several days in the fridge. It also makes an excellent potluck side dish because it can be served cold and room-temperature.

I most often serve this quinoa salad with grilled steak or as a side dish with my favorite version of chicken shawarma. For a quick and easy grilled greek chicken, marinate chicken breasts or thighs in an extra batch of the greek dressing for 30 minutes then grill until an internal temperature of 165º.

For a vegetarian option, this salad can be served with tzatziki and fresh pita.

Healthy quinoa salad in a brown bowl, garnished with pita bread

How to Store Leftovers

Leftover quinoa salad will last for up to 5 days in the fridge when stored in an airtight container. Before serving, just toss it well to ensure the flavors of the vinaigrette are well-incorporated throughout the salad.

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