This easy Mediterranean-style quinoa salad is vegetarian, gluten-free and loaded with vegetables. Plus, you can adjust it to your tastes and what you have in the fridge!

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I first tasted Mediterranean food when I lived in Africa, of all places. We frequented a particular Lebanese restaurant, and every dish they served made my tastebuds dance. Fresh, tangy flavors and simple ingredients make Mediterranean food the best of all the foods, in my opinion.

So when I moved back to the States, I found a nice Greek boy and promptly married him.

That’s not exactly how the story goes, but his food – er, I mean cultural – heritage certainly encouraged me.

While there is nothing authentic about this recipe, it has all the tangy flavors I grew to love. Quinoa is a more expensive grain, but it’s full of protein and carbs. I often serve this by itself as a meatless meal. If you’re grain-free or simply want to increase the veggies, try the cauliflower or zoodle version with sliced chicken or chickpeas.

Easy Quinoa Salad

This quinoa salad is:


Flexible (use what you have!)




Dairy-Free option

Vegan option


Plant-Based Mediterranean Recipe

Since quinoa is loaded with protein and carbs, it’s the perfect foundation for a plant-based meal.

This recipe is also extremely flexible. Use what you have! The quinoa and dressing are important, but the other ingredients are optional, based on what you have available.

Don’t love tomatoes? Skip them!

Don’t have fresh parsley? No problem.

Want to add some shredded carrots? Absolutely.

I’m providing you with my favorite version, but in our house, it rarely looks the same way twice. Use what you have and save money and eat healthy.

Simple Mediterranean Quinoa Salad

Simple Mediterranean Quinoa Salad

Yield: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Inactive Time: 2 hours
Total Time: 2 hours 30 minutes

Simple, Versatile Greek Salad with Quinoa - with frugal tips! All ingredient measurements are to taste. Do what feels good.


  • 1 cup quinoa, uncooked
  • 1 cup tomatoes, diced
  • 1 cup cucumber, peeled and diced
  • 1/3 cup red onion, diced
  • 1/4 cup Kalamata olives, sliced
  • 2-3 tbsp ­fresh herbs, chopped finely , (oregano, parsley, mint, dill, etc.)
  • Generous drizzle of Greek or Italian dressing (our recipe in notes)


  • 1/4 cup feta, crumbled
  • 1 can chickpeas, drained
  • 1 cup chicken or steak, sliced


  1. Prepare quinoa according to package directions. Cover and chill for at least one hour in the fridge.
  2. Stir the rest of the ingredients into the quinoa, tasting and adjusting amounts as necessary.
  3. Chill for an hour or so to let the flavors meld.
  4. Serve by itself or alongside grilled chicken, steak, or steamed vegetables.


  • If you don't like or can't find quinoa, try couscous or any kind of small pasta (orzo and elbow work great).
  • For a grain-free version, use riced cauliflower or zoodles in place of the quinoa.
  • This is my favorite Greek Dressing (even the kids love it!).

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Nutrition Information
Yield 4 Serving Size 1 cup
Amount Per Serving Calories 544Total Fat 24gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 13gCholesterol 94mgSodium 388mgCarbohydrates 47gFiber 8gSugar 6gProtein 35g

Please note: The actual calories and nutrition of this dish will change depending on what ingredients you use. Nutrition information is not always accurate.

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