This healthy Greek quinoa salad features baby spinach, tomatoes, cucumber, red onion, feta cheese and a tangy lemon dressing. Works as a make-ahead lunch option and is a total crowd pleaser at summer cookouts.
I’ve decided that I need a go-to quinoa salad recipe for every season. I already have one for spring so now it’s time for a summery version. Throughout the summer months our local farmers market is bursting with juicy tomatoes, crisp cucumbers and gorgeous fresh herbs so I decided to combine all these things into a Greek influenced quinoa salad.
Ingredients in Greek Quinoa Salad
I’ve been making Greek salad for years — namely this version with white beans — but today’s version is a tad different. The base is essentially the same, but there’s cucumber and blanched almonds added for a little crunch, feta cheese and instead of fresh avocado I used nutrient-rich avocado oil. You still get the subtle avocado flavor and creaminess, but no brown chunks or mushiness when you serve the leftover salad.
I also left the beans out this time around since I know not everyone is a fan, but feel free to add white beans or chickpeas if you’d like. They’re a great addition — especially if you’re serving this as a main rather than a side dish.
veggies: baby spinach, grape or cherry tomatoes, cucumber, red onion, fresh basil
herbs: basil, parsley,
dressing: red wine vinegar, lemon juice, avocado or olive oil, maple syrup, salt and pepper.
toppings: almond slices and chopped avocados (optional)
What to Eat With Greek Salad
I whipped up this…