Greek Quinoa Salad with Avocado
July 3, 2019
Feta cheese, cherry tomatoes, avocado, kalamata olives, artichoke hearts, cucumber and quinoa are tossed with a homemade vinaigrette to make this full-of-flavor Greek Quinoa Salad.
Perfect for lunch packing, summer potlucks and serving as a tasty side dish.
Your summer meals are about to get a facelift with this Greek Quinoa Salad! I love a big a ol’ salad. In fact, I probably eat one once a day. They’re my favorite kind of recipes to share during the summer months! You simply can’t go wrong with a salad that’s chock full of Greek-inspired ingredients and all the veggies.
This salad is one you’ll want to add to an upcoming menu whether it be for a weekend meal prep, a side dish, a potluck or summer grill-out. In other words, it’s a must try! It’s one I make often during the summer when tomatoes and cucumbers are practically given away at local Farmers’ Markets or from gardening friends. The salad ingredients are tossed in a vinaigrette that’s quick to make and can also be used as a marinade for chicken or veggies. All you need for the vinaigrette is avocado oil or olive oil, lemon juice, oregano and salt & pepper. So simple yet so delicious!
For an even quicker vinaigrette option, you could also toss the salad in Primal Kitchen’s Greek Vinaigrette. It’s what I use when I have it on hand.
Give this Greek Quinoa Salad a boost of protein if you wish.
I love serving this salad as a veggie-loaded meal for lunch or dinner in the summer, and when I do I like to add a boost of protein. So if you’re looking to do the same and serve this Greek Quinoa Salad as a main entree vs. a side, I recommend adding 1 cup of cubed chicken (or garbanzo beans for a plant-based option). As a result, this salad will have everything you need in a meal to feel satisfied – quality protein, healthy fats, veggies and fiber.
Feta cheese, cherry tomatoes, avocado, kalamata olives, artichoke hearts, cucumber, fresh basil and quinoa are tossed with a homemade vinaigrette to make this full-of-flavor Greek Quinoa Salad. Click To Tweet
Make it dairy-free and vegan-friendly.
Greek Quinoa Salad is super easy to make dairy-free and vegan-friendly. All you need to do is omit the feta cheese and you’ll have yourself the most delicious plant-based salad. In fact, I often have a hard time finding organic feta cheese in my rural location, so I simply make it without. You could always add a little extra avocado to make up for it!
I hope you’re as excited as I am about this Greek Quinoa Salad!
If you’re in search of more simple and healthy salad recipes, we’ve got you covered! You can find all of our salad recipes here.
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For the Salad:
- 4 cups spinach or mixed greens (about 4 handfuls)
- 1 cup sliced cucumber
- ¾ cup cherry tomatoes, halved
- ½ cup sliced red onion
- ½ cup artichoke hearts
- ½ cup feta cheese, crumbled
- ¼ cup pitted kalamata olives, halved
- 1 small avocado, sliced
- 1 cup cooked and cooled quinoa*
For the Dressing (may substitute 1/3-1/2 cup Primal Kitchen Greek Vinaigrette):
- In a large bowl, combine all of the salad ingredients. Set aside.
- In a small bowl or jar with lid, whisk (or shake) together the dressing ingredients. Pour over salad and toss gently to coat.
- Chill in refrigerator until ready to serve.
*To make quinoa, follow package instructions.
- Serving Size: 1/5 of recipe
- Calories: 220
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 14 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 5 g
Pin now to make later!
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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