Healthy / Salad
Mediterranean Quinoa Salad
A refreshing and nutrient-packed salad featuring fluffy quinoa, crisp vegetables, and salty feta cheese, dressed in a zesty lemon-herb vinaigrette.
Watch it madeThe Mediterranean Dish · 8:17
Ingredients
- Quinoa1 cup
- Cherry Tomatoes1 cup
- Cucumber1 large
- Red Onion1/4 cup
- Kalamata Olives1/3 cup
- Feta Cheese1/2 cup
- Olive Oil3 tbsp
- Lemon Juice2 tbsp
Method
- Rinse the quinoa thoroughly under cold water, then cook it in vegetable broth or water according to package instructions. Let it cool completely.
- While the quinoa cools, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley.
- In a small jar, whisk together olive oil, lemon juice, minced garlic, salt, and oregano to make the dressing.
- Combine the cooled quinoa, vegetables, kalamata olives, and crumbled feta cheese in a large bowl. Pour the dressing over and toss gently.
Common questions
Can I substitute the feta cheese or make this salad dairy-free?
Yes. For dairy-free, simply omit the feta or replace it with a plant-based feta alternative. Goat cheese also works if you want a softer, tangier flavor. Add the cheese at the end so it stays intact.
How far in advance can I make Mediterranean quinoa salad?
You can make it 1 to 2 days ahead. For best texture, keep the dressing separate and add it just before serving. If already dressed, it still holds up well, but the vegetables will soften a bit.
What are the most common mistakes when making quinoa salad?
Not rinsing the quinoa, overcooking it, and adding it while warm are the biggest issues. Rinse well to remove bitterness, cook until just tender, and cool completely so the vegetables stay crisp and the salad doesn’t turn mushy.
How should I store leftovers, and how long will they keep?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving, since dressing may settle. If the salad seems dry after chilling, brighten it with a little lemon juice or olive oil.
What’s the best way to serve this salad?
Serve it chilled or at cool room temperature as a side with grilled chicken, fish, or kebabs. It also works as a light lunch on its own. Finish with extra feta, fresh herbs, or a squeeze of lemon for more flavor.