When a Greek Salad Craving Turns into a Greek Quinoa Salad—And I’m Not Mad About It
You ever start craving something, head into the kitchen, and suddenly find yourself making a totally different dish? Yeah, me too.
The other day, I was all set to whip up a classic Greek salad—crisp cucumbers, juicy cherry tomatoes, red onion, kalamata olives, and feta. But then my stomach was like, “Uh, excuse me? Where’s the protein?” And honestly, it had a point. So, I did what any logical person would do—I made quinoa.
And let me just say, this was one of those happy accidents that I will now be repeating on purpose. (Unlike that time I thought I could cut my own bangs.)
Let’s get into it.
What You’ll Need (AKA, What I Had in My Kitchen)
✅ Veggies & the Good Stuff
1 organic English cucumber (hothouse cucumber, aka the fancy long one)
12 oz container of organic cherry tomatoes
½ of a small red onion (because we respect social boundaries and personal space)
⅓ jar of Jeff’s Garden kalamata olives (or however many your olive-loving heart desires)
4 oz crumbled feta cheese (because cheese makes everything better)
✅ Protein Power-Up
1 cup organic quinoa
2 cups water
✅ Dressing That Deserves Its Own Applause
⅓ cup avocado oil (You can use olive oil, but I was running low, so… here we are.)
2 dashes red wine vinegar (about 2 Tbsp, but honestly, who measures vinegar?)
Juice of ½ a fresh lemon (fresh is key—none of that bottled stuff)
A squeeze of garlic paste (about 1-2 cloves’ worth because garlic is life)
A squeeze of organic local raw honey (for that perfect sweet balance)
¼ - ½ tsp oregano (Greek salad, Greek herbs—makes sense, right?)
A pinch of sea salt & black pepper
The secret ingredient: A small squeeze of organic Dijon mustard (trust me, it gives the dressing a little something extra—like the best kind of unexpected plot twist in a movie*).
How It All Came Together (AKA, What You’re About to Do)
1️⃣ Cook the quinoa. (1 cup quinoa + 2 cups water. Boil, then simmer for 15 minutes until fluffy and ready to mingle with your veggies.)
2️⃣ While that’s cooking, chop up the cucumber, halve the cherry tomatoes, dice the onion, and slice the kalamata olives. (Cue the feeling of being a professional chef in your own kitchen.)
3️⃣ Make your dressing: Toss all those ingredients into a small mason jar, put the lid on, and shake it like it owes you money.
4️⃣ Once the quinoa is done, let it cool (unless you like warm salads, which honestly could be a vibe).
5️⃣ Combine the quinoa with all the veggies, pour the dressing on top, and mix it all together until it looks like a Mediterranean dream.
6️⃣ Take a bite, let out a happy sigh, and accept that this is now going to be in your meal prep rotation.
Why This Salad is Now My Ride-or-Die
Perfect for meal prep (because future me appreciates when past me makes good choices).
Pairs well with any protein—chicken, salmon, steak, tofu, you name it.
Easy to make vegan—just swap the honey for maple syrup and use dairy-free feta.
Even better the next day—so make extra and let the flavors get even cozier overnight.
✨ Want to add some crunch? Toss in a handful of sunflower seeds, pistachios, or sliced almonds. Not only does it give the salad some texture (because let’s be real, crunchy food is just more fun), but it also bumps up the protein and healthy fats. Total win.
So, yeah—sometimes, cravings take you in an unexpected direction. But if that direction leads to this Greek Quinoa Salad? No complaints here.
Try it out and let me know what you think! And if you find yourself eating it straight from the bowl standing in front of the fridge, just know… you’re in good company.
Greek Quinoa Salad