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A flavorful, satisfying salad that combines spinach, tomatoes, cucumber, red onion, quinoa and feta cheese with a Greek-style dressing flavored with lemon juice and oregano.
Greek Spinach and Quinoa Salad

This easy variation on a classic Greek salad replaces the lettuce with fresh spinach and adds quinoa for extra nutrition, flavor and texture. It can be served either as a side dish or main course or combined with cooked chicken or shrimp to make an even heartier version.

Spinach and Quinoa Salad Recipe
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Spinach and Quinoa Salad Recipe
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Greek Spinach and Quinoa Salad

A flavorful, satisfying salad that combines spinach, tomatoes, cucumber, red onion, quinoa and feta cheese with a Greek-style dressing flavored with lemon juice and oregano.
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 4 side dish or 2 main course servings

Ingredients

  • 3/4 cup quinoa
  • 1-1/2 cups low-sodium vegetable or chicken broth
  • 6 to 8 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, very finely chopped
  • 1 teaspoon dried oregano, or more to taste
  • 1 medium cucumber, peeled, seeded and cut into 1/2-inch dice
  • 1 large tomato, seeded and cut into 1/2-inch dice
  • 3 to 4 ounces baby spinach, roughly chopped
  • 1/4 cup red onion, chopped
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 2 ounces feta cheese, finely crumbled
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Instructions 

  • Rinse the quinoa thoroughly in a fine strainer, drain and transfer it to a saucepan. Add the vegetable broth, 1 tablespoon of olive oil and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the quinoa is tender and all the liquid has been absorbed, 10 to 12 minutes.
  • While the quinoa cooks, whisk 4 tablespoons of olive oil together with the red wine vinegar, garlic and oregano. Once the quinoa is cooked, remove it from the heat, add the oil-vinegar mixture and toss to combine. Season to taste with salt and pepper and set aside.
  • In a separate bowl, combine the cucumber, tomato, spinach and red onion. Drizzle with the lemon juice and 1 tablespoon of olive oil. Toss to combine and season with salt and pepper. Add the quinoa mixture and feta cheese, toss again and add more olive oil if needed.
  • If desired, add 3/4 lb cooked chicken or shrimp to make 4 main course servings.
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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

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We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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