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Have you ever had one of those meals that just feels like sunshine on a plate? That’s how I feel about Greek salad. It’s fresh, vibrant, and bursting with flavor. But, you know me, I’m always looking for ways to make a good thing even better, and that’s where the crispy quinoa comes in. It adds a crunchy, nutty twist to an already fabulous dish.

Ready to get started?

Greek Salad with Crispy Quinoa

If you’re a fan of bright Mediterranean flavors and want something satisfying, you’ve got to give this recipe a shot. I’m excited to share it with you because it's not just a side dish; it’s a full-on meal that checks all the boxes. Ready to get started?

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Main Course, Salad

Cuisine Greek, Mediterranean

Servings 4

Calories 320 kcal

Equipment

• 1 Medium saucepan or pot (for quinoa)
• 1 Large mixing bowl
• 1 Skillet Knife and cutting board (for crisping quinoa)
• 1 Salad tongs or mixing spoons
• 1 Measuring cups and spoons

Ingredients

  

• 1 cup quinoa (uncooked)
• 2 cups water or vegetable broth (for cooking quinoa)
• 1 tablespoon olive oil 1 cucumber (for crisping quinoa)diced
• 1 pint pint cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 fresh bell pepper (any color) diced
• 1/4 cup Kalamata olives pitted and halved
• 1/4 cup feta cheese crumbled
• 1 tablespoon fresh parsley chopped
• 1 fresh dill chopped (optional)
• 2 tablespoons olive oil extra virgin (for dressing)
• 1 tablespoon red wine vinegar
• 1 tsp dried oregano
• Salt and peper to taste
• Lemon wedges (for serving, optional)

Instructions

 

• Cook the quinoa:

  Rinse the quinoa under cold water, then add it to a saucepan with 2 cups of water or vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes, until all the liquid is absorbed. Remove from heat, fluff with a fork, and set aside to cool slightly.
  
• Crisp the quinoa:

  Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the cooked quinoa and spread it out in an even layer. Cook for 8-10 minutes, stirring occasionally, until the quinoa becomes crispy and golden brown. Remove from heat and allow it to cool.
  
• Prepare the vegetables:

  While the quinoa is cooling, chop the cucumber, tomatoes, red onion, and bell pepper. Add all the chopped vegetables to a large mixing bowl.
  
• Make the dressing:

  In a small bowl, whisk together 2 tablespoons of olive oil, red wine vinegar, dried oregano, salt, and pepper. Adjust seasoning to taste.
  
• Assemble the salad:

  Add the crispy quinoa to the bowl with the vegetables. Toss everything together with the dressing. Gently fold in the Kalamata olives, feta cheese, parsley, and dill (if using).
  
• Serve:

  Transfer the salad to a serving dish. Garnish with additional feta and parsley if desired. Serve with lemon wedges on the side for a zesty kick.
  

Video

Notes

• Keep the quinoa separate: If you’re preparing this salad in advance, store the crispy quinoa in a separate container and sprinkle it on just before serving to maintain its crunch.
• Dress it before eating: If making ahead, hold off on adding the dressing until just before serving to keep the vegetables fresh.
• Store in the fridge: The salad will keep in the fridge for 2-3 days, and the flavors will deepen over time.

Keyword Comfort Food, Greek Salad, Quinoa, Salad

For even crispier quinoa, let it sit in the skillet without stirring for a few minutes at a time to allow browning.

Nutritional Information (Per Serving)

You may also like: Red Quinoa vs White Quinoa; A Detailed Comparison

Serving Suggestions

• On its own: A perfect option for a light, plant-based meal. It’s filling without being too heavy, and the protein from the quinoa makes it satisfying enough to stand alone.
• With grilled meats: I’m a girl who needs meat in her meals, so I like to pair this salad with grilled chicken, lamb, or shrimp. The Mediterranean flavors in the salad complement grilled meats beautifully, especially if they’re seasoned with lemon, garlic, and herbs.
• With pita and hummus: Serve the salad with warm pita bread and a side of hummus. It’s a fantastic combination that adds even more Mediterranean flair.

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Time to Get Cooking

There you have it—your new favorite way to enjoy Greek salad! The crispy quinoa adds a delightful crunch, making it feel like a complete meal. And the best part? You can throw this together in no time with just a handful of fresh ingredients. It’s wholesome, flavorful, and satisfying.

Gert De Waal

I am Gert De Wall, I am behind “KellyToups.com,” my cooking blog that has garnered a following thanks to its delicious recipes, insightful food tips, and engaging storytelling.

My passion for culinary arts and knack for making complex dishes accessible to home cooks have allowed me to carve out a niche in the crowded world of food blogging.

Outside the kitchen, I love exploring local farmers’ markets, experimenting with new ingredients, and traveling to discover regional cuisines.