Go Back
+ servings
White bowl containing kale, cucumbers, feta cheese, Kalamata olive, and tomatoes, Greek salad dressing on table.
Print Recipe
5 from 9 votes

Greek Kale and Quinoa Salad

This Greek Kale and Quinoa Salad is a powerhouse salad full of nutrition and fiber! The perfect for any lunch or dinner! Add chicken and you have yourself a meal packed full of protein! This Greek salad is addictively delicious!
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Lunch
Cuisine: Greek
Servings: 4 people
Calories: 360kcal
Author: Amanda Mason


Ingredients For Salad

  • 1-2 bunch organic fresh kale, chopped
  • 1 cup cooked quinoa
  • 20 pitted Kalamata olives
  • 3 Tablespoons red onion, diced
  • 1 tomato, sliced
  • ½ cup cucumber, peeled and diced
  • ¼ cup feta cheese, crumbled

Ingredients for Dressing

  • 2 cloves fresh garlic, minced
  • 1 teaspoon oregano, dried
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • ¼ cup fresh squeezed lemon juice
  • ½ cup extra virgin olive oil
  • ½ teaspoon Dijon Mustard
  • 3 Tablesppons apple cider vinegar


  • Cook quinoa according to package instructions. Expert Tip: I always cook ½ cup raw quinoa to 1 cup water. I mix the quinoa and water in a small pot until it comes to a rolling boil. From there I cover a reduce heat to low.
  • While the quinoa is cooking, chop the kale into bite size pieces and rinse well.
  • In a large bowl, add the kale, cooked quinoa, Kalamata olives, red onion, diced tomatoes, cucumber and feta cheese. 
  • Slowly pour ¼ cup of Greek dressing to the salad and mix well. Expert Tip: Adjust the measurement of the dressing for your taste preference. 


  • If you're going to make the Greek Marinated Chicken, make sure you let the chicken marinate for at least 12-24 hours. And while this recipe can be baked in the oven, I recommend grilling the chicken for the best results.
  • This Greek salad with quinoa lasts for about 2-3 days in the refrigerator and is perfect for lunch, dinner, even a late afternoon snack! I love pairing this salad recipe with my Homemade Vegetable Soup or my Kale and Leek Soup. You can never have too much kale!
  • While the tomato is optional, and I don't love raw tomatoes anyway, but let me tell you...the tomato helps POP the Greek flavors in this salad!
  • Store any leftover dressing in an air-tight container and place in the refrigerator for 3-4 weeks. 


Calories: 360kcal | Carbohydrates: 18g | Protein: 5g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 499mg | Potassium: 385mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3587IU | Vitamin C: 51mg | Calcium: 126mg | Iron: 2mg