An easy-to-make quinoa salad recipe bursting with fresh and vibrant Greek flavors. This gluten-free salad is ready in 30 minutes.
- Red onion - Olives - Chickpeas - Tomatoes - Cucumber - Feta cheese - Cooked quinoa
In a small bowl, combine the olive oil, lemon juice, garlic, Dijon mustard, salt and pepper. Whisk vigorously for 30 seconds to emulsify.
Place cooked quinoa in a bowl. Drizzle it with half of the dressing. Add the cherry tomatoes, cucumbers, Kalamata olives, chickpeas, and red onion.
Add in the crumbled feta cheese and Italian parsley (or arugula). Drizzle it with the rest of the lemon salad dressing.
Give it a gentle toss (so as not to wilt the greens), taste for seasoning and add in if necessary.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
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