Description
This Mediterranean Quinoa Salad is a fresh, flavorful mix of quinoa, cherry tomatoes, cucumber, red onion, olives, feta, and parsley tossed in a lemon-herb vinaigrette. Perfect as a main dish, side, or meal prep option that’s both healthy and delicious.
Ingredients
1 cup uncooked quinoa (or about 3 cups cooked)
2 cups water or vegetable broth
1 1/2 cups cherry or grape tomatoes, halved
1 cucumber, diced
1/3 cup finely diced red onion
1/2 cup kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
For the Lemon-Herb Dressing:
1/4 cup extra virgin olive oil
Juice of 1 large lemon (about 3 tablespoons)
1 garlic clove, minced
1 teaspoon dried oregano
Salt and black pepper to taste
Instructions
Rinse quinoa thoroughly under cold water. Add to a saucepan with 2 cups water or broth. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Remove from heat, let sit for 5 minutes, then fluff and cool completely.
While quinoa cools, prep all vegetables: halve tomatoes, dice cucumber and onion, chop olives, parsley, and crumble feta.
In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
In a large mixing bowl, combine cooled quinoa, vegetables, feta, and parsley.
Pour dressing over the salad and toss gently to coat evenly.
Refrigerate for at least 30 minutes before serving. Taste and adjust seasoning as needed.
Notes
To make this vegan, use dairy-free feta or omit cheese. Add chickpeas for more protein, or swap quinoa with farro or couscous for variety. Fresh lemon juice makes a big difference in the flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: lunch
- Method: No-Cook, Simmering
Keywords: mediterranean quinoa salad, healthy quinoa salad, lemon herb quinoa, gluten free salad, vegetarian meal prep, quinoa recipes, summer salad