If you’re looking for a fresh, vibrant, and tasty dish, Mediterranean Quinoa Salad is the perfect choice! Packed with protein-rich quinoa, juicy cherry tomatoes, crisp cucumbers, briny olives, and tangy feta cheese, this salad is light and satisfying. Tossed with a simple lemon and olive oil dressing, it’s bursting with Mediterranean flavors in every bite.
Quinoa is the new pasta! But what is it? Quinoa is often called a grain, but it’s actually a seed from a bush that’s native to South America. It’s nutty and delicious and easy to cook with. It’s also a great alternative if you’re looking for gluten-free dishes or a vegetarian protein source because it’s loaded with amino acids and nutrition.
I love this easy salad. It’s popping with flavor, and can be ready in about 30 minutes. There’s some chopping, I won’t lie, but use an alligator chopper to make all the chopping easy.
The fresh herbs really make this dish pop. You can use a good pinch of each of dried parsley and dried mint, but fresh is so much better! You’ll love the fresh herbs, trust me!
Perfect for potlucks or any time you’re in the mood for a bright, tasty, and summery salad, this Mediterranean Quinoa Salad always hits the spot!
ingredients
- Quinoa – Rinse the quinoa in a fine mesh strainer before using to remove any dust or impurities.
- Water
- Salt – I cook with kosher salt but any kind of salt is fine. If you use table salt, reduce it to ½ teaspoon.
- Cherry tomatoes – You can also use grape tomatoes or even just a diced Roma or salad tomato. I’ve made this salad with all kinds of tomatoes and they all work!
- Cucumber – I love using English cucumbers because you can eat the skin and there are no seeds to scoop out.
- Red onion – Take the bite out of the onion by placing the sliced onion into ice water for 15-20 minutes, then drain it. Voila! Onion flavor without the harsh bite.
- Kalamata olives – Keep it Mediterranean with Kalamata olives, but any kind of olive will work.
- Crumbled feta cheese
- Fresh parsley
- Fresh mint
- Extra-virgin olive oil
- Lemon juice – Fresh lemon juice will give you the best flavor.
- Red wine vinegar
- Dried oregano – Dried oregano has more flavor than fresh oregano, so I almost always use dried oregano in recipes. Especially vinaigrettes and sauces.
- Black pepper
How to Make Mediterranean Quinoa Salad
- Cook the quinoa by bringing water and salt to a boil in a medium saucepan.
- Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
- Fluff the quinoa with a fork and let it cool completely. You can spread it out on a plate or baking pan and pop it into the fridge to cool quickly.
- Combine the cooled quinoa, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and mint in a large bowl.
- Whisk together the olive oil, lemon juice, red wine vinegar, oregano, and black pepper in a small bowl.
- Pour the dressing over the salad and toss until well combined.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve cold and enjoy!
step by step process
Chef Jenn’s Tips
- For extra flavor, cook the quinoa in vegetable or chicken broth instead of water.
- Add chickpeas or grilled chicken to turn this into a heartier meal.
- Store leftovers in the fridge for up to 3 days—this salad gets even better as the flavors meld!
recommended
Make It A Meal
Mediterranean Quinoa Salad is a light and refreshing dish that pairs well with a variety of proteins. Serve it alongside grilled chicken, lamb, or shrimp for a complete Mediterranean-inspired meal. It also works beautifully as part of a mezze spread with hummus, pita bread, and roasted vegetables.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best flavor, let the salad sit for at least 30 minutes before serving to allow the dressing to absorb.
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 chopped
- 2 tablespoons fresh mint chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon red wine vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
Instructions
- Cook the quinoa by bringing water and salt to a boil in a medium saucepan.
- Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
- Fluff the quinoa with a fork and let it cool completely. You can spread it out on a plate or baking pan and pop it into the fridge to cool quickly.
- Combine the cooled quinoa, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and mint in a large bowl.
- Whisk together the olive oil, lemon juice, red wine vinegar, oregano, and black pepper in a small bowl.
- Pour the dressing over the salad and toss until well combined.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve cold and enjoy!
Notes
Chef Jenn’s Tips
- For extra flavor, cook the quinoa in vegetable or chicken broth instead of water.
- Add chickpeas or grilled chicken to turn this into a heartier meal.
- Store leftovers in the fridge for up to 3 days—this salad gets even better as the flavors meld!
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.