Name: Mediterranean Quinoa Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup uncooked quinoa; 3 Persian (mini) cucumbers or 1/2 English cucumber, sliced; Generous handful little tomatoes, halved; 1 red bell pepper, chopped; 1/2 green bell pepper, chopped; Handful kalamata olives, pitted; 2 tablespoons red onion, chopped; 3.5 ounces cubed feta cheese (preferably the kind packed in oil + herbs); 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 tablespoon red wine vinegar; 1/2 teaspoon dried oregano (or more to taste); Salt and pepper to taste

Jump to Recipe

Introduction

This Mediterranean Quinoa Salad is a fresh and vibrant dish perfect for a light lunch or a side at dinner. Packed with crisp vegetables, tangy feta, and a zesty dressing, it’s both healthy and satisfying. It’s easy to prepare and can be enjoyed immediately or chilled for later.

A bowl filled with a colorful quinoa salad showing a mix of small, light beige quinoa grains forming the main base layer. Scattered on top are bright red cherry tomato halves, light green cucumber pieces with a fresh, watery texture, small cubes of white feta cheese, chopped purple-red onion bits, and dark purple-black olive halves. A shiny golden spoon sits inside the bowl, partially submerged in the salad. The bowl is off-white with a speckled texture and is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup uncooked quinoa
3 Persian (mini) cucumbers or 1/2 English cucumber, sliced
Generous handful little tomatoes, halved
1 red bell pepper, chopped
1/2 green bell pepper, chopped
Handful kalamata olives, pitted
2 tablespoons red onion, chopped
3.5 ounces cubed feta (preferably packed in oil and herbs)
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano (or more to taste)
Salt & pepper to taste

Instructions

Step 1: Cook the quinoa according to package directions. Once cooked, transfer it to a bowl and set aside to cool completely.
Step 2: While the quinoa cooks, prepare the vegetables: slice the cucumbers, halve the tomatoes, chop the bell peppers and red onion. Add all these to a large salad bowl along with the kalamata olives and cubed feta.
Step 3: When the quinoa has cooled, add it to the salad bowl with the vegetables and feta.
Step 4: In the same bowl, pour in the olive oil, lemon juice, red wine vinegar, and dried oregano. Toss everything gently to combine and coat the ingredients evenly.
Step 5: Season with salt and pepper to taste. Since the quinoa is not cooked with salt, this step is important to bring out all the flavors. Adjust the dressing by adding more oil or vinegar if desired.
Step 6: You can enjoy the salad right away or chill it in the refrigerator for a couple of hours to let the flavors meld.

Tips & Variations

Use fresh herbs like parsley or mint instead of dried oregano for a brighter flavor.
Add toasted pine nuts or chopped walnuts for extra crunch.
Swap kalamata olives for green olives if preferred.
For a vegan version, omit the feta or substitute with a plant-based cheese.
Rinse the quinoa thoroughly before cooking to remove its natural bitterness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, add the dressing just before serving if you plan to keep it longer. Reheat is not recommended; this salad is best enjoyed cold or at room temperature.

How to Serve

A white bowl filled with a colorful quinoa salad shows layers of small, fluffy, light beige quinoa grains as the base. On top, there are cut cucumber slices with deep green skin and a crisp texture, halved bright red grape tomatoes, chunky white feta cheese cubes, and small pieces of purple-red onion. Dark purple Kalamata olive halves are scattered around, adding contrast to the mix. A gold spoon rests inside the bowl, partially covered by the salad. The bowl sits on a white marbled surface with a soft white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad can be made a few hours or even a day in advance and kept in the refrigerator. Just be sure to store it in an airtight container to maintain freshness.

How do I cook quinoa perfectly?

Rinse quinoa well before cooking. Use a 2:1 water-to-quinoa ratio, bring to a boil, then simmer covered for about 15 minutes or until water is absorbed. Fluff with a fork and let it cool before adding to salad.