Easy Greek Quinoa Salad

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Average Rating: 5 | Rated By: 8 users

This super-healthy Greek Quinoa Salad has an intense flavour combination of the saltiness of feta and kalamata olives. For the veggies, it is the traditional tomatoes, bell peppers, onions and cucumber. I also added protein-rich chickpeas also called garbanzo beans for delicious earthy flavour.

I often add chickpeas to salads because they have plenty of fiber and are thought to lower cholesterol and help balance blood sugar. To season up this stunning Greek quinoa salad, I added fresh herbs such as parsley and basil. And let’s not forget the aromatic fresh garlic that ties everything together beautifully.




What is quinoa and is it healthy?

Quinoa has superior nutritional properties. This tiny naturally gluten-free seed is rich in complete protein, fiber, B vitamins, iron and calcium, just to name a few.

Although this exceptional seed sometimes referred to as a grain, is mostly grown in South America, you can readily find it in most grocery stores and health food stores. The seed comes in four colours, red, black, white, and golden.

The most common colours are white and golden. For a dramatic look, you can mix the colours in dishes for special occasions. Quinoa is especially important for vegetarians and vegans because it is a nutritionally superior source of non-animal protein.

It has optimal amino acid content and ease of digestion making it an ideal alternative to meat proteins. The great thing about this seed is, it cooks quickly, and you can add it to just about anything like soups, stews, casseroles and salads.


quinoa, salad, Greek


This wholesome salad is a perfect complement to almost any entrée, especially summer barbecues. And, because it is so delicious this Greek quinoa salad will become your regular favourite 🙂

Check out our selection of gluten-free quinoa recipes, from breakfasts to desserts, you will find something for everyone. Our most downloaded quinoa recipe is the Cauliflower Quinoa Dumplings in Creamy Marinara Sauce.


  • 1 ½ cups cooked chilled gluten-free quinoa
  • 1 large tomato, diced
  • 1 cup diced cucumber
  • 1 yellow or red bell pepper, cut to bite size pieces
  • 1 bunch green onions (spring), diced
  • 15 oz. can chick peas (garbanzo beans), rinse and drain
  • ½ cup crumbled feta cheese
  • 1 cup pitted kalamata olives
  • ½ cup chopped fresh parsley
  • A handful of fresh basil leaves
  • 1 Tbsp. extra virgin olive oil
  • 3 garlic cloves, minced
  • Sea salt and GF cracked black pepper to taste
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  • In a large bowl combine first 10 ingredients
  • In a separate bowl whisk together apple cider vinegar, olive oil and garlic. Add to quinoa mixture and stir well. Season with salt and pepper
  • Refrigerate for a minimum of 4 hours or overnight
  • Stir just before serving
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