Healthy Greek Quinoa Salad with Chickpeas, Cucumber, Olives, and Fresh Herbs

Greek quinoa salad, which I’m sharing with you today, is a recent favorite that’s packed with

Vibrant Mediterranean vegetables, herbs, and flavors for a nutritious, well-balanced side dish or main course.

AuthorSilvia lemon
Preparation Time14 minutes
Cooking Duration16 minutes
Total Time30 minutes
CategoryDinner, Breakfast


  • 1 cup dried quinoa – rinsed
  • 1 3/4 cups water
  • 1 teaspoon garlic powder
  • 1 cup cucumber – diced
  • 1 cup grape tomatoes, sliced in half
  • 1 can-14 oz chickpeas drained and rinsed
  • 1/2 red onion – diced
  • mineral salt & fresh cracked pepper – to taste
  • 1 jar kalamata olives (1 cup), pitted and sliced
  • 1/4 cup loosely packed fresh parsley, chopped
  • 3 tablespoons fresh dill – chopped
  • juice of 1 large lemon


  • drizzle of extra virgin olive oil
  • lemon slices to serve
  • peperoncini to serve
  • arugula to serve

(Make another Recipe – Butternut Squash Salad Loaded with Pomegranate)

How to make Greek Quinoa Salad

Utilize a sieve with fine mesh to rinse the quinoa. Bring the water, quinoa, and garlic powder to a boil in a medium-sized pot.

For 15 minutes, simmer with a cover on and reduced heat. Discard the heat source, cover it, and allow to stand for 10 to 15 minutes. With a fork, fluff. You can also make this Quinoa in the Instant Pot.

Add the chickpeas, tomatoes, cucumber, onion, olives, and parsley once the quinoa is through cooking. Mix well. Add salt, freshly ground pepper, and the juice of 1 large lemon to the dish.

Serve plain or over an arugula bed. Pepperoncinis and a little extra lemon juice on top enhance the flavor nicely.

If desired, add extra virgin olive oil. Use salt and pepper to taste to season.

You can serve this dish hot, cool, or at room temperature.

For up to 5 to 6 days, leftovers can be kept in the refrigerator in a covered container.

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