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This Greek Quinoa Salad features a variety of delicious Mediterranean flavors, including briny Kalamata olives and feta, as well as flavor-popping tomatoes, crunchy cucumber, and creamy avocado. It’s perfect for lunch packing, potlucks and picnics, serving as a tasty side dish, or even as a vegetarian main-dish salad.

Prep: 15 minsTotal: 15 mins
Servings: 5-6 side-dish servings (or 3-4 main-dish servings) 1x

Ingredients

For the Salad:

  • 4 cups spinach or mixed greens (about 4 handfuls)
  • 1 cup sliced cucumber
  • ¾ cup halved grape or cherry tomatoes
  • ½ cup sliced red onion
  • ½ cup canned, jarred, or frozen artichoke hearts (drained or thawed)
  • ½ cup crumbled feta cheese
  • ¼ cup pitted and halved kalamata olives
  • 1 small avocado, peeled, pitted, and sliced
  • 1 cup cooked and cooled quinoa*

For the Dressing:

  • 1/3 cup avocado oil or extra-virgin olive oil
  • 2 tablespoons fresh oregano, roughly chopped (or 1 teaspoon dried oregano)
  • Juice of 1 lemon (about 3 tablespoons)
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, combine all of the salad ingredients. Set aside.
  2. In a small bowl or jar with lid, whisk (or shake) together the dressing ingredients. Pour over salad and toss gently to coat.
  3. Chill in refrigerator until ready to serve.

Notes

*To make quinoa, follow package instructions or see our easy step-by-step guide for cooking perfect quinoa every time. 

May use 1/3-1/2 cup Primal Kitchen Greek Vinaigrette instead of making the homemade vinaigrette

Nutrition Information

  • Serving Size: 1/5 of recipe
  • Calories: 275
  • Fat: 18 g
  • (Sat Fat: 4 g)
  • Sodium: 420 mg
  • Carbohydrate: 18 g
  • (Fiber: 5 g
  • Sugar: 2 g)
  • Protein: 6 g
  • Cholesterol: 8 mg

Dietary

© The Real Food Dietitians