Greek Quinoa Salad is an easy, flavor-packed quinoa salad that can be served warm or chilled.
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Yes, a salad — but stick around. This Greek Quinoa Salad is bright, satisfying, and anything but boring.
You can’t live on chocolate chip cookies alone, so I balance sweets with wholesome meals like this one. Quinoa adds a hearty, nutty base and makes the salad filling enough to serve as a main course, yet it also works beautifully as a side or for meal prep.
Filling, versatile, and full of flavor
Some salads leave you still hungry — not this one. With protein, vegetables, olives, and feta, this Greek Quinoa Salad delivers on texture and taste. It can be served warm right after cooking the quinoa, or chilled for a refreshing meal later. Feel free to follow the ingredient list or personalize the salad by adding or swapping components to suit your preferences.
I added shredded rotisserie chicken for extra protein, but the salad is easily made vegetarian by omitting the chicken. It’s great for lunches, potlucks, or a simple weeknight dinner.
I used Bob’s Red Mill quinoa, which is rinsed and air-dried to remove the natural bitter saponins, resulting in a cleaner flavor. Quinoa is whole-grain and gluten-free, a good source of iron, and offers high-quality protein — making this salad both nutritious and satisfying. I often prepare it on Sunday and enjoy it throughout the week for a convenient, healthy meal.
I like to finish the salad with a bright Greek-style dressing. You can present the ingredients on a platter for an attractive spread or toss everything together in a large bowl for easy serving.
If you enjoy this salad, try other hearty salads such as Southwest Cobb Salad, Crunchy Autumn Chicken Salad, or Southwest Quinoa Salad for variety.
Greek Quinoa Salad
5 from 1 review
- Author: Shelly
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: serves 6
- Category: Salad
- Method: Stove Top
- Cuisine: Dinner
Description
An easy salad packed with flavor that can be served warm or chilled.
Ingredients
Scale
- 2 cups chicken broth
- 1 cup quinoa
- 1 rotisserie chicken, shredded (about 4 cups)
- 1 English (seedless) cucumber, chopped
- 2 roasted red peppers, chopped
- 1 cup grape tomatoes, halved
- 1 cup seedless Kalamata olives
- 1/2 cup crumbled feta cheese
- 1/2 cup thinly sliced red onion
- 1 cup canned chickpeas, drained and rinsed
1/3 – 1/2 cup Greek salad dressing, to taste
Instructions
- In a medium saucepan over high heat bring the chicken broth to a boil. Add the quinoa, return to a boil while stirring, then reduce heat to low. Cover and simmer for 20 minutes, or until the broth is absorbed.
- Remove the pot from heat and let it sit, covered, for 10 minutes. Fluff the quinoa with a fork. The quinoa can be used warm, cooled, or chilled depending on your preference.
- Arrange the ingredients on a large platter for an attractive presentation, or combine everything in a large bowl and toss for easy serving.
- Drizzle with Greek salad dressing and serve.
Nutrition
- Calories: 494
- Sugar: 2.4 g
- Sodium: 1332.1 mg
- Fat: 14.8 g
- Carbohydrates: 28.7 g
- Protein: 62.9 g
- Cholesterol: 177.9 mg