This Vegan Greek Quinoa Salad is a vibrant, protein-packed twist on the classic Greek salad. With fluffy quinoa as the base, crisp cucumbers, juicy cherry tomatoes, briny black olives, and red onions add bursts of freshness.
The creamy vegan feta brings a rich, tangy contrast, while a bright and herby dill dressing ties everything together.
This dish is perfect as a light lunch, side dish, or even a main meal—refreshing, satisfying, and loaded with Mediterranean flavors. Plus, it’s super easy to customize, making it a go-to dish for any occasion.
Ingredients
Before you start, gather your fresh ingredients to create a salad that’s bursting with color, crunch, and bold flavors. Each element brings something special, from the protein-packed quinoa to the creamy vegan feta.
For the salad:
- 1 cup cooked quinoa, cooled
- 1 cup cherry tomatoes, halved (mix of red and yellow for extra color)
- 1 cup cucumber, diced
- ½ cup black olives, whole or halved
- ½ small red onion, thinly sliced
- ½ cup vegan feta, cubed
- 1 tablespoon fresh dill, chopped (plus extra for garnish)
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or agave nectar
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
This simple salad comes together in just a few steps, making it perfect for meal prep or a quick, fresh meal. With minimal effort, you’ll have a satisfying dish full of Mediterranean goodness.
- Cook the quinoa:
If you haven’t already, rinse ½ cup of quinoa under cold water to remove any bitterness. Cook according to package instructions, then fluff with a fork and let it cool completely before assembling the salad. Cooling ensures a light, non-mushy texture that blends well with the crisp vegetables. - Prepare the vegetables:
Slice the cherry tomatoes in half, dice the cucumber into bite-sized chunks, and thinly slice the red onion for a sharp, tangy bite. Finely chop the fresh dill to infuse the salad with its signature herbal aroma. - Make the dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, maple syrup, minced garlic, oregano, salt, and pepper until smooth and emulsified. This dressing delivers a balance of tanginess, sweetness, and herby depth that enhances every bite. - Assemble the salad:
In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, black olives, red onion, and vegan feta. Toss everything together gently to evenly distribute the ingredients, ensuring that every bite contains a variety of textures and flavors. - Dress and garnish:
Pour the dressing over the salad and toss again to ensure everything is well coated. Garnish with extra fresh dill and a sprinkle of black pepper for the perfect finishing touch. Serve immediately or let it sit for 10 minutes to allow the flavors to meld together beautifully.
Tweaks and Additions
Want to put your own spin on this salad? Here are some creative ways to customize it to your taste!
- Extra protein:
Add chickpeas, white beans, or grilled marinated tofu to boost the protein content and make it more filling. This turns the salad into a heartier main dish that will keep you full longer. - Leafy greens:
Toss in some chopped romaine, baby spinach, or arugula for an even fresher, lighter salad with more texture. The greens add another layer of crunch and color, making the salad even more nutrient-dense. - Nutty crunch:
Sprinkle toasted almonds, walnuts, or pine nuts over the top for extra crunch and depth of flavor. The nuts add a lovely contrast to the softness of the quinoa and the juiciness of the tomatoes. - Zesty kick:
Add fresh lemon juice or lemon zest for a bright citrusy lift that enhances the Mediterranean flavors. The tangy zest pairs beautifully with the rich olives and creamy vegan feta. - Avocado addition:
Mix in diced avocado for a creamy, buttery texture that pairs beautifully with the tangy dressing. The avocado also boosts the healthy fat content, making the salad even more satisfying. - Spice it up:
A pinch of red pepper flakes or sumac will give this salad a slight heat or a deeper, more complex citrusy tang. Perfect for those who love a bit of a kick in their dishes. - Roasted vegetables:
Add some roasted bell peppers, eggplant, or zucchini for a smoky, slightly caramelized flavor. This brings a rich depth that elevates the salad to another level. - Balsamic drizzle:
If you love a touch of sweetness, finish with a drizzle of balsamic glaze. It pairs beautifully with the olives and feta, giving the salad an extra layer of complexity.
This Vegan Greek Quinoa Salad is a refreshing, wholesome, and protein-rich dish that’s as easy to make as it is delicious. It’s perfect for warm-weather meals, meal prepping, or bringing a little Mediterranean sunshine to your plate any time of the year.
Whether you serve it on its own or alongside a larger spread, every forkful is bursting with flavor and goodness. Enjoy!”
