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Do you have that one dish you find yourself making on repeat, almost like a comforting ritual? For me, it’s my Greek-style Quinoa Salad, that I make almost every week! Inspired by the fresh, vibrant flavors of a Greek salad, it’s a satisfying and wholesome lunch option that’s packed with nutrients and incredible flavor. The best part? It can be prepped ahead and saves the day when you’re short on time!
Its a hearty, refreshing salad made with quinoa as the key ingredient along with cooked chickpeas, crunchy cucumbers and has a pleasant salty bite from the Feta cheese. I love to dress it with extra virgin olive oil and a hot chili olive oil along with a simple squeeze of fresh lemon. Seasoned with just salt and pepper and topped with lots of fresh green onions, cilantro and some dill, I relish every bite, every single week that I make it.
Complete Protein:
Quinoa forms the hearty base, providing all nine essential amino acids and plenty of plant-based protein. Quinoa however, is high in carbohydrates, but these are complex carbs that provide sustained energy and are beneficial for health due to their fiber content and slow digestion, which prevents rapid blood sugar spikes. If you’re looking for a low carb option, try substituting it with spaghetti squash! It’s equally delicious and lower in caloric value.
You can refer to my Spiced Spaghetti Squash recipe for how to cook it.
Chickpeas bring fiber and plant protein for sustained energy. You can also substitute with other beans like cannellini, navy or Northern beans that have similar flavor.
Nutrient-Dense Veggies:
Cucumbers add crunch and are full of hydration, vitamin K for bone health, and vitamin C for immune support.
Add-ins like chopped kale, baby spinach, mixed greens for extra volume, sliced or diced radishes, cherry or grape tomatoes, roasted red peppers, etc. that are loaded with vitamin C, and grilled zucchini or eggplant add extra vitamins and minerals.
Healthy Fats: Extra virgin olive oil and optional additions like nuts (pistachios, pine nuts, etc.) or kalamata/green olives, sunflower or pumpkin seeds, deliver heart-healthy fats.
Simple Seasonings: Salt and fresh ground black pepper along with the juice from half a lime or lemon is all I use. Feel free to stir in granulated garlic or any other seasonings you like.
Fresh Herbs: Green onions, dill and cilantro elevate the flavor while offering antioxidants and anti-inflammatory properties.
Cheese: Creamy feta gives it a good dose of calcium, while adding a pleasantly salty and tangy bite.
Make It Your Own:
Try it with other grains like brown rice, bulgur wheat or sorghum in place of quinoa.
Swap feta for any other cheese of your choice or dairy-free option to make it vegan.
Add marinated mushrooms or artichokes for a savory umami kick.
Start with cooked quinoa.
Layer in the chickpeas and the diced cucumbers.
Season with salt, fresh ground black pepper and a nice squeeze of lemon juice.
Drizzle olive oil, extra virgin and any other flavored kind.
Finish off with chopped herbs and crumbled feta cheese.
Toss well and enjoy!
Light yet filling, this salad is perfect for lunch, light suppers, or as a picnic dish. It holds up well at room temperature or refrigerated, making it as practical as it is delicious! Hope you give it a try!!
