Easy Mediterranean Quinoa Salad
Add Preferred SourceCraving 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.
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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
Scroll down for the full recipe card with exact measurements and printable instructions.
Bring the water to a boil in a medium saucepan and season it with salt. Starting with well-seasoned water helps flavor the quinoa from the inside out.
Add the quinoa, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, until the liquid is fully absorbed and the quinoa is tender with visible spirals.
Fluff the cooked quinoa with a fork, then spread it out on a baking sheet and place it in the refrigerator to cool quickly. Cooling it flat prevents clumping and keeps the salad light.
Transfer the cooled quinoa to a large salad bowl and add the cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and mint. Mixing everything while the quinoa is cool helps the vegetables stay crisp.
Whisk the olive oil, lemon juice, red wine vinegar, oregano, and black pepper together in a small bowl until smooth and well combined. The dressing should be bright and slightly tangy.
Drizzle the dressing over the salad and toss gently until everything is evenly coated.
Cover and refrigerate the salad for at least 30 minutes so the flavors can meld, then serve chilled.
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
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
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
