Greek Salad with Crispy Quinoa Recipe You Need To Try

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

  

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• 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.
  

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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.

Nutrition

Calories: 320kcal

Keyword Comfort Food, Greek Salad, Quinoa, Salad

Tried this recipe?Let us know how it was!

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.