Greek Quinoa Salad

Greek quinoa salad is a deliciously wholesome meal of fluffy quinoa mixed with fresh veggies, herbs, and feta cheese, drizzled with a homemade lemon basil vinaigrette. As flavorful as it is fresh, this spin on traditional Greek salad is perfect for potlucks, picnics, and meal prep. (This recipe is gluten-free and vegetarian.)

5 from 4 votes

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Course: Meal Prep, Salad

Cuisine: Gluten-Free, Greek

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 403kcal

Author: Capri Lilly

Ingredients

1 cup Quinoa
1 Large English Cucumber sliced
1 cup Organic Mixed Cherry Tomatoes sliced in half
⅔ cup Mixed Olives pitted
1 Large Avocado, optional cut into cubes
1 12 oz Jar of Marinated Artichoke drained
¼ cup Red Onion finely sliced
¼ cup Fresh Basil chopped
½ cup Crumbled Feta Cheese plus more for garnish
Fresh Cracked Pepper to taste
2 tbsp Fresh Parsley or Dill chopped for garnish

Lemon Basil Vinaigrette

⅓ cup Olive Oil
½ cup Fresh Basil packed
1 tsp Honey (or agave for vegan option)
2 Lemons juiced (about ¼ cup)
¼ tsp Salt
½ tsp Pepper
2 Garlic Cloves
¼ tsp Red Crushed Pepper optional

Instructions

Cook quinoa according to package directions.
While the quinoa is cooking, combine all of the Lemon Basil Vinaigrette ingredients into a blender or food processor. Blend until smooth. Transfer into a small bowl or jar and set aside.
Prepare the veggies for the salad. Chop the cucumber, tomatoes, red onion, and basil.
When the quinoa is finished, set is aside and allow it to cool for 10 minutes.
Transfer the pasta into a large bowl. Add all of the veggies, chopped basil, and feta cheese to the pasta. Top with the Lemon Basil Vinaigrette and mix well.
If time permits, cover the pasta salad and place in the fridge for at least 1 hour.
Top the quinoa greek salad with fresh ground black pepper, more feta cheese, and dill/parsley. Enjoy!

Notes

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