Craving something fresh, vibrant, and packed with flavor? This Mediterranean Quinoa Salad is a fantastic option! It’s a satisfying and light dish featuring protein-rich quinoa, juicy cherry tomatoes, crisp cucumbers, salty olives, and creamy feta cheese. A simple olive oil and lemon dressing ties it all together, offering a burst of bright Mediterranean flavors in every bite. Perfect for potlucks, lunches, or a light dinner, this quick and easy salad is sure to become one of your go-to recipes!
Ingredients
- Quinoa – Rinse thoroughly using a fine mesh strainer to remove any bitterness.
- Water
- Salt – Use kosher salt for the best flavor; if using table salt, reduce to ½ teaspoon.
- Cherry tomatoes – Grape tomatoes or diced Roma tomatoes are great alternatives for a pop of sweetness.
- Cucumber – English cucumbers are ideal since they’re seedless with thin, tender skin.
- Red onion – To reduce sharpness, soak the sliced onion in ice water for 15-20 minutes before adding it to the salad.
- Kalamata olives – Pitted and halved for a signature Mediterranean taste.
- Crumbled feta cheese – Adds a tangy creaminess to balance the fresh ingredients.
- Fresh parsley – Chopped parsley brings a burst of herbal freshness.
- Fresh mint – Provides a cooling flavor that enhances the salad’s brightness.
- Extra-virgin olive oil – Adds a rich, smooth base to the dressing.
- Lemon juice – Freshly squeezed lemon juice is ideal for the best zesty flavor.
- Red wine vinegar – Offers a touch of acidity and tang.
- Dried oregano – Preferred over fresh oregano for its stronger, more concentrated flavor.
- Black pepper – A light sprinkle for a bit of warmth and spice.
How To Make Mediterranean Quinoa Salad
- Boil the water with salt in a medium saucepan.
- Add the quinoa, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes until the water is fully absorbed and the quinoa is tender.
- Fluff the cooked quinoa with a fork and spread it on a baking sheet. Allow it to cool quickly by placing it in the refrigerator.
- Mix the cooled quinoa, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and mint in a large salad bowl.
- Whisk together the olive oil, lemon juice, red wine vinegar, oregano, and black pepper in a separate small bowl until smooth and well combined.
- Drizzle the dressing over the salad and gently toss until everything is evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes, letting the flavors meld beautifully.
- Serve cold and savor the refreshing taste of your Mediterranean Quinoa Salad!
Step-by-Step Process
Chef Jenn’s Tips
- Cook your quinoa in vegetable or chicken broth instead of water for a deeper, savory taste.
- Make it a heartier meal by adding grilled chicken, shrimp, or chickpeas.
- This salad tastes even better after a few hours as the flavors meld, so feel free to make it in advance!
Make It a Meal
For a complete Mediterranean-inspired feast, pair this quinoa salad with grilled chicken, lamb, or shrimp. It also complements a mezze spread beautifully with dishes like hummus, pita, and roasted vegetables. Looking for a lighter vegetarian option? Serve it with a side of Greek yogurt or enjoy it on its own.
Storage
Store any leftover Mediterranean Quinoa Salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day!
Mediterranean Quinoa Salad
Enjoy a fresh and nutritious meal with this Mediterranean Quinoa Salad. It’s a delightful mix of quinoa, veggies, olives, and feta cheese, all tossed in a zesty lemon dressing. Perfect as a side dish or a light main course!
Ingredients
- 1 cup quinoa
- 2 cups water
- ¾ teaspoon salt
- 1 cup cherry tomatoes
- ½ cucumber
- ¼ red onion
- ¼ cup Kalamata olives
- ¼ cup crumbled feta cheese
- ¼ cup fresh parsley
- 2 tablespoons fresh mint
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon red wine vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
Instructions
- Boil the water with salt in a medium saucepan.
- Add the quinoa, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes until the water is fully absorbed and the quinoa is tender.
- Fluff the cooked quinoa with a fork and spread it on a baking sheet. Allow it to cool quickly by placing it in the refrigerator.
- Mix the cooled quinoa, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and mint in a large salad bowl.
- Whisk together the olive oil, lemon juice, red wine vinegar, oregano, and black pepper in a separate small bowl until smooth and well combined.
- Drizzle the dressing over the salad and gently toss until everything is evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes, letting the flavors meld beautifully.
- Serve cold and savor the refreshing taste of your Mediterranean Quinoa Salad!
Notes
Chef Jenn’s Tips
- Cook your quinoa in vegetable or chicken broth instead of water for a deeper, savory taste.
- Make it a heartier meal by adding grilled chicken, shrimp, or chickpeas.
- This salad tastes even better after a few hours as the flavors meld, so feel free to make it in advance!
Nutrition
Serving: 0.75cupsCalories: 204kcalCarbohydrates: 22gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 6mgSodium: 461mgPotassium: 293mgFiber: 3gSugar: 1gVitamin A: 477IUVitamin C: 13mgCalcium: 68mgIron: 2mg
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