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My Big Fat Greek Quinoa Salad

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My Big Fat Greek Quinoa Salad – Bright, fresh colors and flavors make this a perfect lunch or warm-weather side dish. Perfect for meal prep, barbecues, picnics, and more!

My Big Fat Greek Quinoa Salad - The perfect fresh meal to eat during the warm months! (Gluten free, vegan)
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!

Greek Quinoa Salad - Loaded with veggies, fresh flavors, and LOTS of color!
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.

Picky Eater Tip: Break down salads into components to let everyone build their own! My Big Fat Greek Quinoa Salad - Loaded with bright colors and fresh flavors, this is the perfect gluten free, vegan meal!

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, 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.

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Greek Quinoa Salad - We LOVE the dressing on this one!

My Big Fat Greek Quinoa Salad
 
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Author:
Serves: 6 servings
Ingredients
  • 1 cup dry quinoa, cooked according to package directions and cooled
  • 1 (14.5oz) can chickpeas, drained
  • 1 bell pepper, diced
  • 1 cup baby tomatoes, halved
  • 1 cup diced cucumber (I like English cucumber)
  • ⅓ cup Kalamata olives, sliced if you like
  • ¼ cup finely minced red onion
  • Fresh herbs--2-3 Tbsp fresh basil, minced or 1 Tbsp fresh oregano
For the dressing:
  • 2 Tbsp olive oil
  • Juice of 1 lemon (at least 3-4 Tbsp), or more, to taste
  • 1 Tbsp red wine vinegar or more, to taste
  • salt and pepper
Instructions
  1. Cook quinoa according to package directions. Let cool and set aside.
  2. In a large bowl, combine cooked and cooled quinoa, chickpeas, bell pepper, baby tomatoes, cucumber, olives, onion, and fresh herbs.
  3. Drizzle over olive oil, lemon juice, vinegar, and a hefty pinch of salt and pepper. Stir to combine well. Add additional lemon juice, or vinegar, as desired.
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My Big Fat Greek Quinoa Salad - Loaded with bright colors and fresh flavors, this is the perfect gluten free, vegan meal!

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