Greek Quinoa Salad

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This salad is a mix between a classic Greek salad and tabbouleh, but I subbed the bulgur with healthier quinoa.  If you have cooked quinoa on hand it takes no time to make.  If you don’t, it will still be easy but will take 20 minutes including the quinoa cooking time (that’s still pretty good!).  I used to make a batch of quinoa at the beginning of the week, but lately I must admit I’ve been buying pre-cooked packages that take 2 minutes to cook.  I’ll try to be more organized after exams!

This is good with cold or warm quinoa.  If your quinoa is just-cooked hot, I’d recommend stirring the chickpeas through the quinoa first and then prepping the rest of your vegetables.  By the time everything is cut up, the quinoa will be cool enough not to wilt your herbs.  I really like a salad like this because it will hold up well in the fridge even with dressing – perfect for a brown-bagged lunch.  I hope you enjoy this Greek quinoa salad as much as I do!

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Greek Quinoa Salad


  • 1 1/2 cups cooked quinoa
  • 1 can chickpeas
  • small bunch cherry tomatoes
  • 1 red pepper
  • 1 cucumber
  • 1 bunch green onions
  • 2 bunches flat leafed parsley
  • 1 bunch mint
  • 1 tsp oregano
  • 4 Tbsp lemon juice
  • 6 Tbsp extra virgin olive oil
  • salt & pepper to taste


  1. Place quinoa in large bowl with drained & rinsed chickpeas
  2. Quarter tomatoes, chop red pepper, cucumber & green onion and add.
  3. Finely mince parsley and mint and add.
  4. Add oregano, lemon juice & EVOO.
  5. Taste, adjust salt & pepper to preferences & enjoy.
SaladKaleigh Briggs