Mediterranean Quinoa Salad

A bowl of quinoa salad with cucumbers, tomatoes, olives, and feta on a pink cloth. A small jug in the background and sprig of parsley on light blue wooden surface.

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Mediterranean Quinoa Salad is a fresh and flavorful dish loaded with quinoa, vegetables, olives, and feta, tossed in a zesty lemon dressing. Perfect for a light meal or side dish!

Prep Time15

Cook Time15

Total Time30

Course: Salad, Side Dish

Cuisine: Mediterranean

Keyword: healthy quinoa recipe, Mediterranean quinoa salad, Mediterranean salad, quinoa salad

Servings: servings

Calories: 205kcal

Author: Chef Jenn

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!

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