Greek Style Quinoa Salad: Vibrant Mediterranean Lunch Prep Bowl

If you love the crisp, briny freshness of traditional Greek salad but need complete plant-based protein to power you through long afternoons, this Greek Style Quinoa Salad is your new favorite meal prep solution. In fact, this salad tastes even better on day two and three as the quinoa absorbs the oregano-lemon dressing—so definitely double the recipe!

Ingredients (Serves 4 to 6)

• 1.5 cups Quinoa, rinsed and cooked in vegetable broth (approx. 3 cups cooked)
• 1 Large English Cucumber, diced
• 1.5 cups Sweet Cherry Tomatoes, halved
• 1/2 cup Kalamata Olives, pitted and halved
• 1/2 cup Red Onion, finely chopped
• 1 cup Crumbled Feta Cheese (or light goat cheese)
• 1/2 cup Fresh Parsley & Mint, finely chopped
• Vinaigrette: 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 clove minced garlic, 1 tbsp dried Greek oregano, sea salt and black pepper

Preparation Steps

1. Cook Quinoa: Simmer quinoa in broth for 15 minutes. Fluff with a fork and let cool completely.
2. Whisk Vinaigrette: Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a glass jar and shake vigorously.
3. Toss & Chill: Combine the cooled quinoa, cucumber, tomatoes, olives, onion, herbs, and feta in a large bowl. Drizzle with dressing and toss gently. Refrigerate for at least 30 minutes before serving.