My Big Fat Greek Quinoa Salad
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Let’s make My Big Fat Greek Quinoa Salad recipe! This healthy salad is packed with bright colors and bold flavors. It’s perfect for meal prep, bbqs, picnics, and more!
We are living on easy, light, and low-cook or no-cook dinners these days. I love that the seasons naturally push us in a direction. In the winter, I crave warming, heartier foods that feel like cozy comfort. In the warm months, I naturally want lighter fare–salads, smoothies, grilled foods, and plenty of fruits and veggies.
That means we’re totally digging this Big Fat Greek Quinoa Salad. Loaded with bright colors and fresh flavors, it’s the perfect light meal to enjoy when it’s hot out!
I’m big-time into build-your-own dinners, so while I often serve this all mixed up when I’m bringing it to a party or get-together, you can put the toppings in little bowls at dinner and let everyone build their own salads. Sophie loves chickpeas and olives, while Milo loads up on cucumbers.
Notes on the Recipe:
Let’s Talk Add-ins: There are SOOOO many ways to change this up. Sun-dried tomatoes, peperoncinis, a mix of olives, Feta cheese, grilled lemon chicken (like this yummy Lemon Garlic Chicken Marinade!), spinach, blanched green beans, roasted red peppers, diced avocado, and more! Play around with whatever you have on hand. There are SO many great choices!
Meal Prep Tips: This stays in really great shape for at least 4-5 days. It’s a great make-ahead recipe that’ll keep really well for lunches, leftovers, etc. Don’t hesitate to make it in the morning if you are planning to serve it at night. I’ll work!
Not into quinoa? No worries. I often combine these toppings with a big giant bowl of greens, then drizzle the dressing on individual servings.
Like This Recipe? You Might Also Like…
- Confetti Quinoa Salad with Lime Vinaigrette
- Honey Lime Fruit Salad
- Italia Salad with Lemon Basil Dressing
My Big Fat Greek Quinoa Salad
- Total Time: 25 minutes
- Yield: 7 cups salad 1x
- Diet: Gluten Free
Description
This mediterranean quinoa salad combines colorful fresh veggies, fluffy quinoa, and a bright Greek dressing. It’s bright, fresh, and so delicious! (Gluten-Free & Vegan, too!)
Ingredients
For The Quinoa Salad:
- 3 cups cooked, cooled quinoa (from 1 cup dry quinoa)*
- 1 (14.5oz) can chickpeas, drained and rinsed
- 1 bell pepper, diced (about 1 cup)*
- 1 cup baby tomatoes, halved
- 1 cup diced cucumber (I like English cucumber)
- 1/3 cup Kalamata olives, sliced
- 1/4 cup finely minced red onion
- Fresh herbs–2-3 Tablespoons fresh basil, minced or 1 Tablespoon fresh oregano
For The Dressing:
- 2 Tablespoons olive oil
- 4 Tablespoons fresh lemon juice (juice of 1 lemon)
- 1 Tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- First, Make The Dressing. In a small bowl or jar, combine olive oil, lemon juice, vinegar, salt, and pepper. Stir to combine well. (Dressing can be made 1-2 days in advance)
- Combine Salad Ingredients. In a large bowl, combine cooked cooled quinoa, chickpeas, bell pepper, tomatoes, cucumber, olives, onion, and fresh herbs.
- Drizzle The Dressing Over The Salad and gently stir to combine until everything is evenly coated and well-blended.
- Taste & Adjust. Taste the salad and add more salt, pepper, herbs, or lemon juice, as desired. Enjoy right away or store leftovers in an airtight container in the fridge 3-4 days.
Notes
- To Cook Quinoa, rinse 1 cup uncooked quinoa then add to a saucepan with 2 cups water and a pinch of salt. Bring to a boil and boil uncovered 5 minutes, then turn off the heat, cover the pan with a lid and let it steam 15 minutes. Fluff with a fork and cool completely before making the salad.
- Get Colorful. I like to use a yellow bell pepper and colorful cherry tomatoes to add even more bright color to this salad.
- More Protein. For more protein, feel free to add crumbled feta cheese or grilled chicken (obviously, not vegan!)
- Prep Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Recipe originally shared June 2017. Fully updated April 2024.
This sounds like Refreshing Goodness!
Emily, Thank for contributing this recipe to my Craft & Food Roundups post. I have featured it in my latest post “17 Amazing Picnic Side Dishes”. Come check it out and feel free to share with your friends!! Thanks, Nichi http://www.mandatorymooch.com/2018/06/17-amazing-picnic-side-dishes.html
Wow! Thank you so much! Lots of yummy ideas in your post!
Thanks, Emily! Enjoy!