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I love Greek food.  There’s this restaurant here in Tucson called My Big Fat Greek Restaurant – it’s one of our favorites.  Their menu offers plenty of delicious options, but our favorite meal is called “The Meat Lover’s Platter – Symposium of Ecstasy”.

This massive platter of meat, vegetables, moussaka, lemon potatoes, rice, and pita bread is incredibly delicious and I love that I can try a little of everything, but, the thing is so big that when we order it for 2 (the minimum), it feeds us for a week. Did I mention that all of that comes with a Greek salad to start?  Well, their salad is what inspired this dish.  We will always go back to the restaurant for the “Symposium of Ecstasy,” but I wanted us to be able to enjoy some Greek flavors at home, in a healthier way.

Greek Quinoa Salad : So Very Blessed

This salad definitely hits the spot for me!  It combines quinoa (which I cook in chicken broth for extra flavor), crunchy vegetables, fresh herbs (I guess technically “herb,” singular),  tangy red wine vinegar, salty kalamata olives, and crumbled feta cheese.  AKA, a bowl full of deliciousness that will make and keep you feeling full.

You could eat this right after mixing together the ingredients, but I highly suggest you leave it in the fridge for a few hours for the flavors to meld. This makes a refreshing summer salad and it’s great for taking to work for a fresh lunch.

Greek Quinoa Salad : So Very Blessed
Greek Quinoa Salad Recipe : So Very Blessed

Greek Quinoa Salad

  • Yield: 6 servings 1x


  • 2 cups cooked quinoa
  • 1/2 medium cucumber, sliced and quartered
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup diced red onion
  • 1/2 cup kalamata olives, chopped
  • 1/2 cup crumbled feta
  • 2 Tbs extra virgin olive oil
  • 3 Tbs red wine vinegar
  • 1/4 cup fresh parsley, chopped
  • 1/4 tsp freshly ground pepper


  1. Pour all ingredients into a medium mixing bowl.
  2. Stir to combine.
  3. Store in the refrigerator for a few hours before serving. Serve chilled.