My Big Fat Greek Quinoa Salad: A Bright & Fresh Mediterranean Favorite

If there’s one salad I could eat on repeat — and often do — it’s this My Big Fat Greek Quinoa Salad.

It’s the perfect blend of Mediterranean flavors, packed with colorful veggies, fluffy quinoa, and a bright, zippy dressing. Every bite is refreshing, satisfying, and so nourishing.

Plus, it checks all the boxes:

• Naturally gluten-free
• Completely vegan-friendly
• Packed with fiber and plant-based protein
• Perfect for meal prep — lasts several days in the fridge
• Makes a delicious side dish or light main

If you’ve never tried quinoa in a Greek-inspired salad, you are in for a treat. Let me show you how easy this is to pull together — and why it’ll become one of your go-to recipes, too.

Why You’ll Love This My Big Fat Greek Quinoa Salad

I call this My Big Fat Greek Quinoa Salad because it’s BIG on flavor and big on nutrition. Here’s why you’ll love it:

• Comes together in 25 minutes
• Filled with vibrant Mediterranean veggies
• Great source of protein and fiber
• Holds up beautifully for meal prep
• Crowd-pleaser for parties, potlucks, or weekday lunches
• Naturally gluten-free and vegan (unless you add cheese or chicken!)
• Easy to customize with your favorite add-ins

I make a big batch at the beginning of the week and enjoy it for lunches or quick dinners. It pairs beautifully with just about any protein, or you can enjoy it on its own.

Ingredients You Will Need

You probably already have most of these ingredients in your fridge or pantry!

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 — I love using yellow)
• 1 cup baby tomatoes, halved
• 1 cup diced cucumber (I like English cucumber for less water)
• 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 Greek 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

Ingredient Notes & Tips

• Quinoa: Be sure to cook your quinoa ahead of time and let it cool completely for the best texture.
• Chickpeas: These add fiber and plant-based protein to make the salad more filling.
• Veggies: I love using a mix of yellow bell pepper and colorful cherry tomatoes for a vibrant presentation.
• Herbs: Fresh herbs make a big difference here! Basil and oregano are both wonderful options.
• Dressing: The combo of olive oil, lemon, and red wine vinegar gives this salad its signature Greek flavor.

Step-by-Step Instructions

This salad comes together easily in just a few simple steps:

1. Make the Dressing

In a small bowl or jar, whisk together:

• Olive oil
• Lemon juice
• Red wine vinegar
• Salt
• Pepper

You can make the dressing 1–2 days in advance and store it in the fridge if you like.

2. Cook & Cool the Quinoa

If you haven’t already cooked your quinoa, here’s a quick method:

• Rinse 1 cup uncooked quinoa under cold water to remove bitterness.
• Add quinoa to a saucepan with 2 cups water and a pinch of salt.
• Bring to a boil, then boil uncovered for 5 minutes.
• Turn off the heat, cover the pan, and let it steam for 15 minutes.
• Fluff with a fork and allow to cool completely.

3. Combine the Salad Ingredients

In a large bowl, combine:

• Cooked, cooled quinoa
• Chickpeas
• Bell pepper
• Tomatoes
• Cucumber
• Kalamata olives
• Red onion
• Fresh herbs

4. Drizzle the Dressing & Toss

Pour the Greek dressing over the salad ingredients.

Gently stir to combine everything until it’s evenly coated and well-blended.

5. Taste & Adjust

Taste the salad and adjust as needed:

• Add more salt or pepper
• Squeeze in a bit more lemon juice
• Add extra herbs if desired

6. Serve & Store

You can enjoy the salad immediately or store it in the fridge for later.

It keeps well in an airtight container for 3–4 days — perfect for meal prep!

Nutritional Benefits

This Big Fat Greek Quinoa Salad isn’t just flavorful — it’s also packed with nutrition:

• Quinoa: A complete protein and excellent source of fiber and minerals.
• Chickpeas: Add plant-based protein and fiber to keep you full.
• Olive oil: A heart-healthy fat full of antioxidants.
• Veggies: Loaded with vitamins, antioxidants, and hydration.
• Herbs: Bring anti-inflammatory and antioxidant properties.

Here’s the nutrition breakdown (per heaping 1 cup serving):

• Calories: 332
• Sugar: 3.3 g
• Sodium: 374.2 mg
• Fat: 9.9 g
• Saturated fat: 1 g
• Carbohydrates: 30.2 g
• Fiber: 5.4 g
• Protein: 6.7 g

Storage & Meal Prep Tips

This salad is fantastic for meal prep.

Here’s how to store it:

• Place the salad in an airtight container.
• It will stay fresh in the fridge for 3–4 days.
• The flavors actually improve as it sits!

Tip: If you’re adding feta cheese or grilled chicken, store them separately and add just before serving.

Flavor Variations

This Greek Quinoa Salad is super flexible. Here are a few ways you can change it up:

1. Add Cheese

• Crumbled feta cheese is a natural choice — adds creaminess and a salty bite.

2. Add More Protein

• Grilled chicken
• Grilled shrimp
• Hard-boiled eggs
• Canned tuna

3. Switch Up the Herbs

• Use parsley, mint, or a mix of herbs for a different flavor profile.

4. Add More Veggies

• Roasted red peppers
• Artichoke hearts
• Spinach or arugula
• Avocado (just before serving)

5. Serve It Different Ways

• As a side salad with grilled meats or fish
• As a light main dish
• Stuffed into pita pockets
• Topped with hummus or tzatziki

If you love this style of salad, you’ll also want to check out my Thai Cucumber Salad or hearty BBQ Ranch Chicken Salad — both are fantastic options for your next meal prep session!

FAQs

Can I make this salad ahead of time?

Yes! This salad is perfect for meal prep and holds up well for 3–4 days in the fridge.

Is it vegan?

Yes — as written, the recipe is 100% vegan. If you add feta or grilled chicken, it won’t be vegan.

Can I use different veggies?

Absolutely. This is a very flexible recipe. Use whatever fresh veggies you love or have on hand.

How do I cook quinoa perfectly?

Rinse your quinoa well, cook it in a 2:1 water to quinoa ratio, and allow it to steam covered for 15 minutes after cooking. Fluff with a fork before using.

How should I serve this salad?

It works beautifully as a main dish, side dish, or even a meal prep lunch. It’s great paired with grilled meats or enjoyed on its own.

Final Thoughts

If you’re looking for a bright, fresh, and filling salad to add to your weekly rotation, this My Big Fat Greek Quinoa Salad is it.

It’s packed with vibrant flavors, simple to make, and so versatile. And best of all? It holds up wonderfully for leftovers, so you can enjoy it all week long.

If you give it a try, I’d love to hear how you customize it! Do you add feta? More herbs? Extra veggies? Share your version in the comments.

And don’t forget — save this recipe on Pinterest so you can find it for your next meal prep session. Happy cooking!

Print