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Vegetarian Greek Quinoa Recipe: Fresh, Flavorful & Easy

Vegetarian Greek Quinoa Recipe

A colorful Greek-inspired quinoa salad packed with crisp vegetables, chickpeas, feta, olives, fresh herbs, and a lemon-garlic dressing. Serve it as a vegetarian main dish or a bright side.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Quinoa
  • 1 cup Uncooked quinoa
  • 2 cups Water or low-sodium vegetable broth
  • 1/4 teaspoon Salt
Vegetables and Toppings
  • 1 English cucumber, diced
  • 1 pint Cherry or grape tomatoes, halved
  • 1 Red bell pepper, diced
  • 1/2 Small red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup Feta cheese, crumbled
  • 1/4 cup Fresh parsley, chopped
  • 2 tablespoons Fresh oregano or mint, chopped, optional
  • 1 15-ounce can Chickpeas, drained and rinsed, optional
Greek Dressing
  • 1/4 cup Extra-virgin olive oil
  • 3 tablespoons Fresh lemon juice
  • 1 tablespoon Red-wine vinegar
  • 1 clove Garlic, minced
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Fine salt
  • 1/4 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Rinse the quinoa thoroughly under cold running water. Combine the rinsed quinoa, water or low-sodium vegetable broth, and 1/4 teaspoon salt in a saucepan. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed.
  2. Remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes. Fluff it with a fork and spread it out to cool to room temperature.
  3. Whisk the extra-virgin olive oil, lemon juice, red-wine vinegar, minced garlic, dried oregano, 1/2 teaspoon salt, and black pepper in a small bowl until combined.
  4. Add the cooled quinoa, cucumber, tomatoes, red bell pepper, red onion, Kalamata olives, feta, parsley, optional fresh oregano or mint, and optional chickpeas to a large mixing bowl.
  5. Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust with more lemon juice, salt, or pepper as desired. Serve immediately or chill briefly before serving.

Notes

For nuttier flavor and more separate grains, toast the rinsed and drained quinoa in the saucepan for 2–3 minutes before adding the liquid. Cool quinoa completely before adding vegetables and feta. For make-ahead preparation, keep the feta separate and add it just before serving; let the finished salad rest for 15–30 minutes for the best flavor.