Mediterranean Quinoa Salad is a vibrant, healthy dish that combines nutrient-rich quinoa with fresh vegetables, tangy feta cheese, olives, and a zesty lemon dressing.

This salad is packed with flavor and can be enjoyed as a main dish, side salad, or even meal prep for the week. Perfect for lunch, dinner, or a light snack, it’s a refreshing and filling salad that brings the best of Mediterranean cuisine to your table.

Kitchen Equipment Needed

Medium saucepan
Large mixing bowl
Whisk
Knife and cutting board
Colander (for rinsing quinoa)
Measuring spoons

Ingredients Overview

Quinoa: A great source of plant-based protein and fiber, quinoa forms the base of this salad.
Vegetables: Crisp cucumbers, juicy tomatoes, and crunchy red onion add freshness.
Feta Cheese: Adds a salty, creamy component to balance the vegetables.
Olives: Kalamata olives contribute a tangy and briny flavor.
Lemon Dressing: The homemade dressing with olive oil, lemon juice, garlic, and oregano ties the salad together with a burst of Mediterranean flavor.

Ingredients

1 cup quinoa (uncooked)
1 1/2 cups water or vegetable broth (for cooking quinoa)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely diced
1/2 cup Kalamata olives, pitted and sliced
1/3 cup crumbled feta cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley for garnish (optional)

Instructions

Cook the Quinoa
- Rinse the quinoa under cold water in a fine mesh colander to remove any bitterness.
- In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce to a simmer. Cover and cook for 12-15 minutes, or until the quinoa is tender and the water is absorbed.
- Remove from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork, then set aside to cool.
Prepare the Salad Ingredients
- While the quinoa cools, chop the tomatoes, cucumber, and red onion.
- Slice the olives and crumble the feta cheese.
Make the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Taste and adjust seasoning as needed.
Assemble the Salad
- In a large mixing bowl, combine the cooked and cooled quinoa with the chopped vegetables, olives, and feta cheese.
- Pour the dressing over the salad and toss gently to combine.
Chill and Serve
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Garnish with fresh parsley, if desired, and serve cold.

Step-by-Step Instructions

Start by cooking the quinoa and letting it cool. Then, prepare the vegetables and make a simple lemon-oregano dressing. Combine everything in a bowl, toss, and let the salad chill before serving.

Recipe Tips

You can make the salad ahead of time and store it in an airtight container in the fridge for up to 3 days.
Add grilled chicken, shrimp, or chickpeas to make this salad a more substantial meal.
Experiment with other Mediterranean ingredients such as roasted red peppers, artichoke hearts, or capers.

What to Serve With This Recipe

Serve this salad with pita bread and hummus for a full Mediterranean-inspired meal.
It pairs well with grilled meats like chicken, lamb, or fish.
Add a side of tzatziki for extra flavor.

Frequently Asked Questions

Can I use another grain instead of quinoa?
Yes, you can substitute quinoa with couscous, farro, or bulgur wheat if you prefer. However, quinoa is naturally gluten-free.

Can I make this salad vegan?
Yes, to make the salad vegan, simply omit the feta cheese or substitute it with a dairy-free feta alternative.

Serving Suggestions

Serve as a light lunch or a side dish at your next barbecue, picnic, or Mediterranean meal.
Enjoy as a meal prep option for easy lunches throughout the week.