Vegetarian Greek Quinoa Salad

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 08/5/21
Mediterranean quinoa salad with olives and artichoke hearts
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
448 Calories
22g Fat
50g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 448
% Daily Value*
Total Fat 22g 28%
Saturated Fat 5g 26%
Cholesterol 17mg 6%
Sodium 993mg 43%
Total Carbohydrate 50g 18%
Dietary Fiber 6g 21%
Total Sugars 4g
Protein 13g
Vitamin C 16mg 79%
Calcium 163mg 13%
Iron 4mg 24%
Potassium 603mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Greek quinoa salad recipe is made with traditional Mediterranean ingredients including feta cheese, Kalamata olives, and fresh herbs. You could easily make this vegetarian quinoa salad recipe vegan by omitting the feta cheese or using a vegan cheese substitute.

If you like quinoa, you might want to branch out and try some other whole grains, such as kaniwa, millet, and teff! Whole grains such as these are versatile, and, if you buy them in bulk, they're a bargain! If you like quinoa already, here are some healthy whole grains which you've got to try.

Ingredients

  • 3 to 4 cups vegetable broth

  • 1 1/2 cups uncooked quinoa

  • 1/4 cup apple cider vinegar

  • 2 cloves garlic, minced

  • 2 tablespoons freshly squeezed lemon juice, from 1 lemon

  • 3 tablespoons olive oil

  • 1/2 cup kalamata olives, sliced if desired

  • 1/3 cup fresh parsley, chopped

  • 1/3 cup fresh cilantro, chopped

  • 1 medium red onion, diced

  • 1 cup cherry tomatoes, halved

  • 1/2 cup chopped artichoke hearts, optional

  • 1 dash salt, or to taste

  • 1 dash freshly ground black pepper, or to taste

  • 1/2 cup feta cheese, crumbled

Steps to Make It

  1. Gather the ingredients.

  2. In a medium-large saucepan, cook the quinoa in vegetable broth for 15 to 20 minutes, until tender, stirring occasionally. Allow to cool.

  3. In a small bowl, whisk together the vinegar, lemon juice, garlic, and olive oil.

  4. Gently toss the quinoa together with the remaining ingredients, except feta. Pour the olive oil mixture over the quinoa.

  5. Add more salt and pepper to taste and gently stir in the feta cheese.

  6. Serve and enjoy!

Tips

  • You may also add any additional vegetables that you like, such as lightly steamed broccoli, snap peas or diced bell pepper.

Recipe Tags: