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Greek Quinoa Salad with Lemon and Dill in a bowl

Greek Quinoa Salad with Lemon and Dill – A Zesty Mediterranean Delight

Kathleen ron
Refreshing Mediterranean-inspired quinoa salad is bursting with zesty lemon flavor, fresh dill, protein-rich chickpeas, and crunchy vegetables. Perfect for meal prep, gluten-free diets, or a healthy lunch option, it’s versatile, colorful, and comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch, Salad, Main Dish
Cuisine Mediterranean, Greek, Gluten-Free
Servings 4 people
Calories 320 kcal

Equipment

  • 1 Medium saucepan to cook quinoa
  • 1 Fine Mesh Strainer to rinse quinoa
  • 1 Large Salad Bowl for mixing ingredients
  • 1 Small Jar or Whisk for preparing vinaigrette

Ingredients
  

For the Salad:

  • 1 cup — Quinoa dry, rinsed
  • 2 cups — Water or broth for cooking quinoa
  • 1 can — Chickpeas drained and rinsed
  • 1 — Cucumber diced
  • 1 — Bell pepper any color, diced
  • ½ — Red onion thinly sliced
  • ½ cup — Kalamata olives sliced
  • ¼ cup — Capers optional, rinsed
  • 2 tbsp — Fresh dill chopped
  • ¼ cup — Fresh parsley chopped

For the Lemon Dill Dressing:

  • 2 –3 tbsp — Fresh lemon juice
  • 2 tbsp — Olive oil
  • 1 — Garlic clove minced
  • ½ tsp — Dried basil
  • Salt & pepper to taste
  • ½ tsp — Dijon mustard optional, for emulsion

Instructions
 

Cook the Quinoa

  • Rinse quinoa under cold water in a fine mesh sieve. Combine 1 cup quinoa with 2 cups water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let rest 5 minutes, then fluff with a fork and cool.

Prep the Vegetables

  • Dice cucumber, bell pepper, and red onion. Slice olives, rinse capers. Chop fresh dill and parsley.

Make the Lemon Dill Dressing

  • In a jar or bowl, whisk together lemon juice, olive oil, minced garlic, basil, mustard (optional), and salt and pepper. Shake or whisk until emulsified.

Assemble the Salad

  • In a large salad bowl, combine cooked quinoa, chickpeas, chopped vegetables, olives, and herbs. Pour over the lemon dill dressing and toss gently to combine.

Serve or Store

  • Serve immediately or chill for 1–2 hours. Keeps in the fridge for up to 4 days. Perfect cold or at room temperature.

Notes

Nutrition (Per Serving)
(Estimates)
  • Calories: 320
  • Protein: 10g
  • Fat: 13g
  • Carbs: 38g
  • Fiber: 8g
  • Sugar: 4g
  • Sodium: 360mg
Keyword Greek quinoa salad, lemon dill salad, Mediterranean salad