Mediterranean Quinoa Salad

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30 minTotal time
EasyDifficulty
350kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Feta cheese Crumbled goat cheese
  • Fresh parsley Fresh mint
  • Lemon juice Red wine vinegar

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein11 g
Carbohydrates43 g
Fat15 g

Fiber 6 g · Sugar 5 g · Sodium 650 mg

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This vibrant Mediterranean quinoa salad is perfect for a light meal or a refreshing side dish. Packed with flavors from fresh vegetables, herbs, and a zesty dressing, it’s both nutritious and delicious.

Salad Mediterranean

Steps

  1. Rinse the quinoa under cold water.
  2. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let cool.
  3. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and olives.
  4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.
  5. Garnish with fresh parsley and serve immediately or chill in the fridge for 30 minutes for flavors to meld.

Tips for Mediterranean Quinoa Salad

  • Let the quinoa cool until no longer warm before adding the feta, so the cheese stays crumbly and the vegetables remain crisp.
  • Fluff the cooked quinoa with a fork; a loose texture helps the dressing coat the grains instead of clumping.
  • Finely chopped red onion distributes its sharp flavor more evenly through the salad.

Drink pairing

A crisp, dry rosé
Its refreshing acidity complements the lemon and vegetables, while its light fruitiness works well with feta and olives.

0% option: Sparkling water with lemon

Storage

Refrigerate leftovers in a covered container within 2 hours and keep for 3–4 days. Serve chilled; the vegetables may soften as it sits.

Frequently asked questions

How can I tell when the quinoa is cooked?
The grains should be tender, with their little tails visible, and the water absorbed. If it is still firm, give it a little more time.

Can I make this salad ahead?
Yes. Prepare it several hours ahead and keep it covered in the refrigerator; the flavors meld as it chills, though the vegetables gradually soften.

What goes well with this salad?
Serve it alongside grilled vegetables or fish, or enjoy it as a light meal with warm pita.
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