Mediterranean Quinoa Salad (Printable)
Fresh quinoa mixed with cucumber, tomatoes, olives, and feta in a lemon-herb dressing.
# Ingredient List:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables
03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/4 cup red onion, finely chopped
06 - 1/4 cup Kalamata olives, pitted and sliced
→ Cheese
07 - 1/2 cup feta cheese, crumbled
→ Herbs
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped
→ Dressing
10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 clove garlic, minced
13 - 1/2 teaspoon dried oregano
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring water to a boil in a medium saucepan. Add quinoa, cover, reduce heat to low, and simmer 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and cool to room temperature.
02 - Combine cooled quinoa, diced cucumber, halved cherry tomatoes, chopped red onion, sliced olives, crumbled feta, parsley, and mint in a large bowl.
03 - Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl until emulsified.
04 - Pour the dressing over the salad and toss gently to combine evenly.
05 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.
# Expert Tips:
01 -
- It's ready in 30 minutes flat, and most of that is just waiting for quinoa to steam.
- The flavors get better the longer it sits, so you can make it ahead without worry.
- It fills you up without weighing you down, perfect for lunch or a side that doesn't apologize.
02 -
- Never skip rinsing the quinoa—I learned this the hard way and served bitter salad to guests once.
- Room-temperature quinoa is essential; warm or hot quinoa will wilt the herbs and make the dressing separate instead of coat.
- The salad actually tastes better the next day when the flavors have had time to know each other.
03 -
- Make a double batch of the dressing and keep it in a jar—it's perfect for drizzling over roasted vegetables or grain bowls all week.
- If the salad sits in the fridge and the dressing gets absorbed, just whisk together a little more olive oil and lemon juice and toss it through before serving.