Go Back

Mediterranean Quinoa Salad

A colorful and healthy quinoa salad packed with fresh veggies, feta, and a bright lemon dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 3 cups cooked quinoa, cooled Rinsed and cooked properly for fluffiness.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup roasted red peppers, chopped
  • 1/3 cup red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta Optional but delicious.
  • 1/2 cup fresh parsley, chopped
  • 2-3 tablespoons fresh mint, chopped
Dressing
  • 1/4 cup extra virgin olive oil
  • 1 large lemon, juiced
  • 1 small clove garlic, finely grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt Plus more to taste.
  • Black pepper to taste

Method
 

Preparation
  1. Make the dressing by whisking the olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper in a large bowl. It should taste bright and balanced.
  2. Add the slightly warm quinoa to the dressing and toss to combine.
  3. Fold in the tomatoes, cucumber, roasted peppers, red onion, and olives.
  4. Add the parsley and mint, and fold in the feta, if using.
  5. Taste and tweak by adding more lemon, salt, or olive oil as needed.
  6. Chill the salad for 20 minutes for deepened flavors, or serve immediately.

Notes

This salad can be made ahead and lasts 3-4 days in the fridge. Store the dressing separately if keeping longer. Flavor boosters like capers, sun-dried tomatoes, or toasted pine nuts can be added for variation. Leftovers can be refreshed with extra lemon juice and olive oil.