This Greek Quinoa Salad is bursting with delicious Mediterranean flavors, healthy ingredients & plant based protein! It’s vegetarian, gluten free & easily made vegan! This recipe is easy to make, perfect for meal prep and can be served hot or cold.

Quinoa salad in bowl with sun dried tomatoes, feta cheese and green onions

I love creating quinoa salads. They’re filling enough to eat as a meal, but they’re also great as a side dish! They’re filled with plant based protein, healthy and gluten free.

I introduced this Quinoa Caprese Salad on the blog a few years ago to rave reviews. Since then I’ve shared recipes for Mexican Quinoa Salad, Quinoa Corn Salad and now this Greek Quinoa Salad!

I love incorporating the flavors of the Mediterranean into my recipes. Sun dried tomatoes, olive oil, garlic and fresh herbs all add a ton of flavor to this Mediterranean style quinoa salad.

Chickpeas and quinoa are both wonderful sources of plant based protein. This is a great recipe for vegetarians or vegans looking to add more protein to their diet. It’s easy to make this quinoa salad vegan by simply omitting the crumbled feta cheese on top.

I love to meal prep this salad at the beginning of the week, then eat it for lunches throughout the week. A little drizzle of lemon juice and a dash of salt and pepper really brightens up this salad after taking it out of the fridge! Trust me, after trying this salad once, you’ll be hooked!

Overhead shot of quinoa salad with sun dried tomatoes, green onions and feta cheese crumbles

How to make Quinoa Salad

  • Cook the quinoa. Add 1 cup of quinoa to a medium pot with 2 cups of water. Bring the quinoa and water to a boil. Cover, reduce the heat to low and simmer for 15 minutes. After 15 minutes, remove from the heat and set aside.
  • Sauté veggies. Add olive oil to a large skillet on the stove over medium heat. Sauté diced bell pepper, red onion and garlic. Remove from the heat and set aside.
  • Prepare the dressing. Combine olive oil, balsamic vinegar and lemon juice in a medium bowl. Add diced green onions, oregano, salt and pepper. Whisk all of the ingredients to make the dressing.
  • Create the salad. Add the sautéd onion, pepper and garlic to the dressing with halved cherry tomatoes. Place the cooked quinoa in a large bowl. Add capers, chickpeas and diced zucchini.Add the tomatoes, sautéd veggies and vinaigrette dressing. Toss everything together. Top with sun dried tomatoes. Add crumbled feta cheese on top, if you’d like.

Is Quinoa Salad healthy?

Quinoa is rich in fiber, antioxidants and all nine essential amino acids. As the base of this salad, it adds a ton of health benefits. Chickpeas are a great source of fiber, plant based protein, iron, magnesium and potassium. With two cups of chickpeas in this recipe, this legume is wonderfully healthy addition to this salad.

Tomatoes, zucchini, peppers and onion add even more vitamins and minerals. Most of the calories and fat in this recipe come from the olive oil. Luckily this fat is good fat. Olive oil is rich in healthy monounsaturated fat and nutrients.

This quinoa salad is a great part of a healthy diet. It contains 828 mg potassium and 15 grams of plant based protein per serving. It also contains 27% daily iron needs, 36% vitamin C needs and 9 grams of fiber per serving.

Quinoa and chickpeas are both high in carbohydrates. If you’re on a low carb diet, this salad is probably not for you. This quinoa salad contains 55 carbs per serving.

Can I add chicken to this recipe?

Absolutely! The marinade from this Greek Grilled Chicken recipe will pair perfectly with this Greek quinoa salad. Slice it up and add it right on top of the salad. Or dice it up and mix it into the salad.

What color quinoa should I use for this recipe?

When you head to the grocery store, you’ll usually find at least 2 or 3 types of quinoa. There’s white quinoa, black quinoa and red quinoa. You’ll also usually find something called tri-color quinoa.

Tri-color quinoa is a blend of all three types of quinoa, red, white and black. While each quinoa is slightly different in flavor, texture and nutrition, they’re all very similar. I like to use the tri-color blend. This gives me the combined nutrition and flavor from all the different types of quinoa.

Any of the flavors can be used in this recipe. I like to shop the bulk bins at my local grocery store to find great deals on quinoa. I stock up when it’s on sale because quinoa will stay good uncooked in the pantry for 3-5 years.

How long does Quinoa Salad keep?

Once prepared, this salad will keep in a sealed container in the refrigerator for up to 5 days. If you’re going to add the feta cheese on top, I recommend adding it right before serving.

I also like to add a fresh drizzle of lemon juice and a shake of salt and pepper before serving. This brightens the salad up and makes the leftovers even more delicious!

Should quinoa salad be served hot or cold?

If making this salad with just-cooked quinoa, the salad will be warm. You can totally eat it like that or place it in the refrigerator to chill before serving. It’s delicious either way. It really comes down to personal preference!

Cooked quinoa, sun dried tomatoes, chickpeas and feta cheese in white bowl topped with green onions

This Greek Quinoa Salad is perfect for lunches, picnics, parties or BBQs! Serve it as a side dish with these mouthwatering grilled main dishes!

Don’t forget to pin this quinoa salad recipe for later! Made it and loved it? Be sure to rate it 5 stars in the recipe card below!

Quinoa salad in bowl with feta cheese, sun dried tomatoes and chickpeas
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Greek Quinoa Salad

This Greek Quinoa Salad is bursting with delicious Mediterranean flavors, healthy ingredients & plant based protein! It's easy to make, vegetarian & gluten free!


  • 1 cup quinoa
  • 2 tbsp olive oil
  • ¼ cup red onion, minced
  • ¼ cup green bell pepper, minced
  • 3 cloves garlic, minced
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup lemon juice, freshly squeezed
  • 2 tbsp green onions, diced
  • 1 tsp dried oregano
  • ¼ tsp kosher salt
  • ½ tsp black pepper
  • 1 cup cherry tomatoes, halved
  • ¼ cup capers
  • 15.5 oz can chickpeas, drained & rinsed
  • ½ cup zucchini, diced
  • ¼ cup feta cheese, crumbled
  • ¼ cup sun dried tomatoes


  • Add the quinoa and 2 cups of water to a medium pot on the stove over high heat.
  • Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove from the heat and set aside.
  • Heat 2 tbsp olive oil in small skillet on the stove over medium high heat, add the onion and bell pepper.
  • Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.
  • Remove from the heat and set aside.
  • Combine the remaining ½ cup olive oil, balsamic vinegar, lemon juice, green onions, oregano, salt and pepper in a medium bowl.
  • Whisk well, then add the sauteed onion, bell pepper and garlic.
  • Add the tomatoes to the dressing.
  • Add the cooked quinoa, capers, chickpeas and zucchini to a large bowl.
  • Add the tomatoes and vinaigrette dressing to the salad and toss well.
  • Top with feta cheese and sun dried tomatoes.


  • To make this quinoa salad vegan, simply omit the feta cheese.
  • I use tri-color quinoa in this recipe, but any type of quinoa will work just fine.
  • This quinoa salad will keep in the refrigerator for up to 5 days.
  • If you want to add grilled chicken to this salad, check out this Greek chicken recipe. The flavor of the marinade pairs perfectly with this salad!

Nutrition Facts

Serving 2gCalories 636kcal (32%)Carbohydrates 55g (18%)Protein 15g (30%)Fat 41g (63%)Saturated Fat 6g (30%)Cholesterol 8mg (3%)Sodium 888mg (37%)Potassium 828mg (24%)Fiber 9g (36%)Sugar 7g (8%)Vitamin A 410mg (8%)Vitamin C 29.9mg (36%)Calcium 133mg (13%)Iron 4.8mg (27%)
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