The Best Mediterranean Quinoa Salad Recipe – Fresh & Healthy Recipe

Introduction

This Mediterranean Quinoa Salad is a fresh and healthy dish packed with vibrant flavors and wholesome ingredients. It’s perfect as a light lunch or a side dish for dinner, offering a satisfying mix of textures and colors.

Ingredients

• 1 cup quinoa (rinsed and drained)
• 2 cups water
• 1 cup cherry tomatoes (halved)
• 1 cucumber (diced)
• 1/2 red onion (finely chopped)
• 1/2 cup Kalamata olives (sliced)
• 1/4 cup fresh parsley (chopped)
• 1/2 cup feta cheese (crumbled)
• 1/4 cup olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 clove garlic (minced)
• 1 tsp dried oregano
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse the quinoa under cold water to remove bitterness.
2. Step 2: In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat, cover, and let it simmer for 15 minutes until fluffy.
3. Step 3: Once cooked, remove from heat, fluff with a fork, and let cool to room temperature.
4. Step 4: While the quinoa cools, chop the cherry tomatoes, cucumber, red onion, and olives.
5. Step 5: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.
6. Step 6: In a large mixing bowl, combine the cooked quinoa, chopped vegetables, and fresh parsley.
7. Step 7: Pour the dressing over the salad and toss well to combine.
8. Step 8: Gently fold in the crumbled feta cheese.
9. Step 9: Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.

Tips & Variations

• Use fresh herbs like mint or basil for an added burst of flavor.
• Swap feta cheese for goat cheese if you prefer a creamier texture.
• Add toasted pine nuts or chopped walnuts for extra crunch.
• For a vegan version, omit the feta or replace with a plant-based cheese alternative.
• Make sure to cool the quinoa completely before mixing to keep the salad fresh and fluffy.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop when chilled. If needed, stir the salad before serving and serve cold or at room temperature. Avoid reheating to preserve the fresh texture and taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with couscous, bulgur, or even cooked farro for a similar texture and taste profile.

How can I make this salad ahead of time?

Prepare all ingredients and assemble the salad but add the feta cheese just before serving to keep it from getting soggy. Refrigerate the salad covered for up to 24 hours.

The Best Mediterranean Quinoa Salad Recipe – Fresh & Healthy Recipe

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★★★★★

4.9 from 117 reviews

• Author: Ethan
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing and nutritious Mediterranean quinoa salad featuring fluffy quinoa, fresh cherry tomatoes, cucumbers, olives, red onion, and crumbled feta cheese, all tossed in a tangy lemon-olive oil dressing with garlic and oregano. Perfect as a light lunch or a vibrant side dish.

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Ingredients

Scale 1x2x3x

Quinoa

• 1 cup quinoa (rinsed and drained)
• 2 cups water

Vegetables & Herbs

• 1 cup cherry tomatoes (halved)
• 1 cucumber (diced)
• 1/2 red onion (finely chopped)
• 1/2 cup Kalamata olives (sliced)
• 1/4 cup fresh parsley (chopped)

Dressing

• 1/4 cup olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 clove garlic (minced)
• 1 tsp dried oregano
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper

Cheese

• 1/2 cup feta cheese (crumbled)

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Instructions

1. Rinse Quinoa: Rinse the quinoa thoroughly under cold water in a fine mesh strainer to remove its natural bitterness, then drain well.
2. Cook Quinoa: In a medium-sized pot, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and all the water is absorbed.
3. Cool Quinoa: Remove the pot from heat, fluff the quinoa gently with a fork to separate the grains, and allow it to cool to room temperature.
4. Prepare Vegetables: While the quinoa cools, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the Kalamata olives.
5. Make Dressing: In a small bowl, whisk together olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and black pepper until well emulsified.
6. Combine Salad Base: In a large mixing bowl, add the cooled quinoa along with the chopped vegetables and freshly chopped parsley. Toss gently to combine evenly.
7. Add Dressing: Pour the prepared dressing over the quinoa and vegetable mixture, tossing carefully to coat all ingredients with the flavorful dressing.
8. Incorporate Feta Cheese: Gently fold in the crumbled feta cheese to maintain its texture without breaking it up too much.
9. Serve or Chill: Serve the salad immediately for best freshness, or refrigerate it for at least 30 minutes to allow the flavors to meld beautifully before serving.

Notes

• Rinsing quinoa is important to remove the natural bitter coating called saponin.
• Allowing the quinoa to cool fully prevents the feta cheese from melting when combined.
• This salad can be prepared a day in advance and kept chilled to enhance flavor integration.
• For a vegan version, omit the feta cheese or substitute it with a plant-based cheese alternative.
• Adjust salt and lemon juice according to taste preference.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Mediterranean quinoa salad, healthy salad, vegetarian salad, easy quinoa recipe, fresh vegetable salad, feta cheese salad, lemon dressing salad