Mediterranean Quinoa Salad with Feta and Herbs
Quinoa Salad
Fresh, wholesome quinoa salad with cucumber, tomatoes, feta cheese, and a zesty lemon dressing. Perfect for lunch or as a side dish.
Nutrition (per serving)
This Mediterranean Quinoa Salad is one of my go-to recipes when I want something that's both nourishing and absolutely delicious. It's the kind of dish that tastes even better the next day as the flavors meld together, making it perfect for meal prep or bringing to a potluck. Every forkful delivers a wonderful combination of fluffy quinoa, crisp vegetables, tangy feta, and a bright lemon vinaigrette that ties everything together beautifully.
What I love most about this salad is its versatility and the ease of preparation. You can prep everything ahead of time and toss it together just before serving, or make it hours in advance and let the flavors develop. It's naturally gluten-free, packed with plant-based protein from the quinoa, and loaded with fresh herbs that make it feel like a Mediterranean escape on your plate.
Ingredients
- Quinoa:1 cup
- Water or vegetable broth:2 cups
- Cherry tomatoes:1.5 cups
- Cucumber:1 medium
- Red onion:0.5 medium
- Feta cheese:0.75 cup
- Fresh parsley:0.5 cup
- Fresh mint:0.25 cup
- Extra virgin olive oil:3 tbsp
- Fresh lemon juice:2 tbsp
- Garlic clove:1 small
- Kalamata olives:0.5 cup
- Salt:0.5 tsp
- Black pepper:0.25 tsp
Instructions
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Rinse quinoa under cold water until the water runs clear. In a medium saucepan, bring water or vegetable broth to a boil, then add quinoa and reduce heat to low. Cover and simmer for 15 minutes until the quinoa is cooked and fluffy. Remove from heat and let it cool for about 5 minutes.
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While the quinoa cooks, dice the cucumber into small pieces. Cut the cherry tomatoes in half. Finely chop the red onion, and mince the garlic clove. Chop the fresh parsley and mint.
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Make the dressing by whisking together olive oil, fresh lemon juice, minced garlic, salt, and black pepper in a small bowl.
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Once the quinoa has cooled to room temperature, transfer it to a large mixing bowl. Add the cucumber, tomatoes, red onion, kalamata olives, and most of the fresh herbs, reserving some for garnish.
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Pour the lemon dressing over the salad and toss gently but thoroughly to combine all ingredients. Crumble the feta cheese on top and garnish with remaining fresh herbs.
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Serve immediately at room temperature, or refrigerate until ready to eat. This salad actually tastes even better after sitting for a few hours as the flavors meld together.
Tips & Notes
- Cook your quinoa ahead of time and store it in the fridge to make assembly even quicker.
- Don't dress the salad too far in advance if you prefer a crispier texture — the vegetables will soften over time.
- Feel free to customize this salad with your favorite vegetables like bell peppers, roasted chickpeas, or sun-dried tomatoes.
- This salad keeps well in the refrigerator for up to 4 days, making it ideal for meal prep.
- For a creamier version, stir in a dollop of Greek yogurt or tahini-based dressing instead of the simple vinaigrette.
