For a zestier flavor, add a squeeze of fresh lemon juice before serving. Feel free to customize this recipe by adding other vegetables like cucumber, red onion, or bell peppers. If you don't have fresh basil, you can use 1 tablespoon of dried basil instead. To make it vegan, omit the feta cheese or substitute with a plant-based feta alternative. Quinoa can be cooked in advance and stored in the refrigerator for up to 3 days.
Greek Quinoa
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS156
A vibrant and refreshing take on a Mediterranean classic! This Greek Quinoa salad is bursting with fresh flavors, perfect as a side dish, a light lunch, or a healthy make-ahead meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol19 mg
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Fiber3 g
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Protein9 g
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Saturated Fat8 g
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Sodium425 mg
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Sugar1 g
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Fat37 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium saucepan, bring the water and rinsed quinoa to a boil. (2 minutes)
02 Step
Recipe View Reduce heat to low, cover, and simmer until the quinoa is tender and all the water has been absorbed. (18 minutes)
03 Step
Recipe View Transfer the cooked quinoa to a large serving bowl and allow it to cool completely. (20 minutes)
04 Step
Recipe View Once cooled, drizzle with olive oil and stir gently to coat. (2 minutes)
05 Step
Recipe View Fold in the sliced Kalamata olives, crumbled feta cheese, halved cherry tomatoes, and shredded fresh basil. (3 minutes)
06 Step
Recipe View Toss gently to combine all ingredients, ensuring the feta doesn't crumble too much. Serve immediately or chill for later.
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RECIPE REVIEWS
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Lee Gleason
Jun 21, 2025I love that this can be made ahead of time. It's perfect for busy weeknights.
Cooper Windler
Apr 15, 2025This recipe is so easy and delicious! I made it for a potluck and everyone loved it.
Claude Franey
Jan 29, 2025The flavors are so fresh and vibrant. It's a healthy and satisfying meal.
Caterina Gleason
Dec 15, 2024I added some chopped cucumber and red onion, and it was even better!
Aida Armstrong
Dec 5, 2024Great recipe! I've been making this every week for my lunch.