Alright, you know those recipes that just *pop* with color and flavor the moment you see them? That’s exactly what this Quinoa Greek Salad Bowl does! Imagine juicy cherry tomatoes bursting in your mouth, crisp cucumbers with their cool crunch, and that salty tang of feta tying everything together with quinoa’s slightly nutty base. I’m honestly excited to share this one because it’s one of those meals that feels fresh yet filling—a perfect balance for lunch or dinner. Plus, it’s thrown together faster than you can say “Tzatziki,” which means more time to enjoy and less time hovering over the stove. Ready to brighten your plate and your day?
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
1 cup quinoa (uncooked)
1 3/4 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1/2 cup red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped (optional but recommended!)
For the Sauce / Garnish:
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 garlic clove, minced
1 tsp dried oregano
Salt and black pepper to taste
How I Make It
Step 1:
Start by rinsing 1 cup of quinoa under cold water really well—that helps remove the natural bitterness. Then, combine the rinsed quinoa and 1 3/4 cups water or vegetable broth in a medium saucepan. Bring it to a boil, reduce heat to low, cover, and let it simmer for about 15 minutes until all the liquid is absorbed. Fluff it with a fork and set aside to cool slightly.
Step 2:
While the quinoa is cooking, prep your veggies: halve those sweet cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the Kalamata olives. The variety of textures here really makes this salad sing!
Step 3:
In a large bowl, combine the cooked quinoa with the prepared vegetables along with the crumbled feta, chopped parsley, and mint. The herbs add such a fresh punch—it’s like a little garden in every bite.
Step 4:
Now, whisk together the dressing ingredients: olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Pour this over the salad and toss everything gently to make sure every bit is coated.
Step 5:
Give the salad a taste and adjust salt or vinegar if you want it a little sharper. You can also add a pinch of crushed red pepper flakes here if you like a bit of heat.
Step 6:
Serve immediately, or chill it in the fridge for 30 minutes to let the flavors meld together beautifully. This salad is just as delicious cold as it is at room temperature.
Variations & Tips
Swap feta with crumbled goat cheese for a creamier texture.
Add a handful of toasted pine nuts or walnuts for extra crunch.
For a vegan twist, leave out the cheese and add avocado slices.
Feel free to toss in some grilled chicken or chickpeas if you want more protein.
If you’re short on time, use pre-cooked quinoa from the fridge!
Make sure to rinse your quinoa thoroughly to avoid bitterness.
How I Like to Serve It
This salad shines on its own, perfect for a quick lunch or light dinner on a warm day. It’s also brilliant alongside grilled lamb or chicken for a Mediterranean-inspired feast. During summer, I love serving it chilled right out on the porch—it feels like a mini vacation in a bowl.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
If stored overnight, the salad soaks up the dressing and tastes even better the next day!
Closing: This Quinoa Greek Salad Bowl always hits the spot because it’s fresh, colorful, and packed with those lively Mediterranean flavors you can enjoy anytime.
