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Greek Quinoa Salad

Rated as 4.67 out of 5 Stars

"This take on a Greek salad gives quinoa a new burst of flavor and is packed with protein! Serve at room temperature or chilled."
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55 m servings 385
Original recipe yields 6 servings


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  1. Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
  2. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes; fluff with a fork and cool to room temperature.
  3. Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl.
  4. Whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; drizzle over quinoa mixture and toss to coat.

Nutrition Facts

Per Serving: 385 calories; 22.5 35.1 13 11 489 Full nutrition

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Read all reviews 4
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Made as stated. Liked except it was too dry. Made another batch of dressing, poured it on, mixed it up, let it sit in the frig most of the day , turned it a couple of times and had it for lunch ...

Great salad. I replaced the kidney beans with garbanzo. Personal preference.

I really enjoyed this recipe!! But I also added cilantro, black beans turned out really good!!

I really liked this recipe. I subbed garbanzo beans instead of kidney beans. I also used parsley instead of the spinach. I like this recipe over a bed of lettuce.