Introduction
Looking for a fresh, vibrant salad that’s both nutritious and bursting with Mediterranean flavors? This Mediterranean Quinoa Salad is my go-to recipe when I want something that’s both satisfying and wholesome. It combines protein-rich quinoa with crisp vegetables, tangy feta cheese, and a bright lemon dressing that ties everything together perfectly. What I love most about this dish is how it works as both a light main course or a substantial side dish, and it’s even better the next day as the flavors continue to develop.
Ingredients
- 1½ cups quinoa, rinsed
- 3 cups vegetable broth (or water)
- 1 English cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 cup kalamata olives, pitted and halved
- 1 cup crumbled feta cheese
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- ⅓ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Dressing:
Instructions
- Start by cooking the quinoa. Combine it with vegetable broth in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for about 15-20 minutes until the liquid is absorbed and the quinoa is tender.
- While the quinoa cooks, prepare the dressing by whisking together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl. Set aside to let the flavors meld.
- Once the quinoa is done, transfer it to a large bowl and let it cool for about 15 minutes. Fluff it with a fork occasionally to prevent clumping.
- Add the diced cucumber, halved tomatoes, bell pepper, red onion, and olives to the cooled quinoa.
- Pour the prepared dressing over the salad and toss gently to combine.
- Finally, fold in the crumbled feta cheese, fresh parsley, and mint. Taste and adjust seasoning if needed.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6-8 as a side dish, 4 as a main course
Recipe Notes
- Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
- You can prepare this salad up to 24 hours in advance; just add the feta cheese and fresh herbs right before serving.
- For a vegan version, simply omit the feta cheese or replace it with chickpeas for added protein.
- The salad keeps well in the refrigerator for up to 3 days.
- Feel free to add other Mediterranean ingredients like artichoke hearts or roasted red peppers.
- For the best flavor, bring the salad to room temperature before serving if it’s been refrigerated.
- Want to make it ahead? Prepare all components separately and assemble just before serving.
Mediterranean Quinoa Salad
A fresh, vibrant salad that's both nutritious and bursting with Mediterranean flavors. It combines protein-rich quinoa with crisp vegetables, tangy feta cheese, and a bright lemon dressing.
Ingredients
- 1½ cups quinoa rinsed
- 3 cups vegetable broth or water
- 1 English cucumber diced
- 2 cups cherry tomatoes halved
- 1 red bell pepper diced
- ½ red onion finely chopped
- 1 cup kalamata olives pitted and halved
- 1 cup crumbled feta cheese
- ½ cup fresh parsley chopped
- ¼ cup fresh mint chopped
- ⅓ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Combine quinoa and vegetable broth in a saucepan, bring to a boil, reduce heat, cover, and simmer for 15-20 minutes.
- Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper for the dressing.
- Transfer cooked quinoa to a bowl, let cool, and fluff with a fork.
- Add cucumber, tomatoes, bell pepper, red onion, and olives to the quinoa.
- Pour dressing over the salad and toss gently.
- Fold in feta cheese, parsley, and mint. Adjust seasoning.
