4.61 40 Published May 20, 2020, Updated Sep 27, 2023 I’ve been making Greek salad for years — namely this white bean quinoa salad — but today’s version is a tad different. The base is essentially the same, but there’s cucumber for a little crunch, feta cheese and instead of fresh avocado I used nutrient-rich avocado oil. You still get the subtle avocado flavor and creaminess, but no brown chunks or mushiness when you serve the leftover salad.
Here’s What You’ll Need
quinoa – this is the base of the recipe and you can use any type of quinoa you like from white, black, red to tri-color. Any variety will work for this recipe. baby spinach – baby spinach has a mild flavor and texture that works perfectly in this greek quinoa salad. grape tomatoes or cherry tomatoes cucumber and red onion – for some added crunch. feta cheese – this adds such a good flavor to the salad. If needed you can use a vegan feta. basil and parsley – to enhance the flavors! red wine vinegar, lemon juice, avocado or olive oil, maple syrup, salt and pepper – instead of an elaborate dressing, we’re using these six items to add a light and refreshing flavor to the salad. almond slices and chopped avocados – these are optional, but they’re the perfect toppers to bring it all together!
Notes & Substitutions
Red onion – Not a fan of red onion use yellow onion instead. Beans – Feel free to add white beans or chickpeas for some protein. They’re a great addition — especially if you’re serving this as a main rather than a side dish. Avocado – Want to add a little creaminess and healthy fats to your salad? Add in some chopped avocado! Dressing – I love the dressing I paired with this salad but any dressing would work if you’re in a pinch. Some options: Greek Salad Dressing, white balsamic vinaigrette or lemon vinaigrette.
Serving and Storing Greek Quinoa Salad
I love that this salad pairs well with just about any protein. It’s delicious served with my grilled apple cider vinegar chicken. I think the flavors go really well together. It’s also a perfect side for cookouts and potlucks. To make it in advance: You can prep the salad the night before and let it chill in the fridge until serving. To store leftovers: Store any leftovers in an airtight container for 3-4 days in the refrigerator.
More Quinoa Salad Recipes
Southwestern Quinoa Salad Roasted Broccoli Quinoa Salad Roasted Sweet Potato, Kale and Quinoa Salad Quinoa Salad with Corn and Avocado Quinoa Spinach Salad Spring Quinoa Salad Chickpea Quinoa Salad
More Summer Salads to Try
Healthy Quinoa Salad Couscous Salad Curried Cauliflower Salad Blueberry Corn Chicken Salad Healthy Pasta Salad Pesto Pasta Salad Asparagus Salad Mediterranean Brown Rice Salad
