Mediterranean Quinoa Salad
A colorful mix of fluffy quinoa, juicy cherry tomatoes, crisp cucumber, briny Kalamata olives, and creamy feta tossed in a zesty lemon-olive oil dressing. Perfect for picnics or potlucks.
Ingredients
Salad Ingredients
- 1 cup quinoa, cooked and cooled Use white, red, or a tri-color blend.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced English or Persian cucumbers are great.
- ½ cup Kalamata olives, sliced Rinse briefly if you prefer milder brine.
- ½ cup feta cheese, crumbled Use sheep’s feta for creamier flavor.
- ¼ small red onion, thinly sliced
- ¼ cup fresh parsley, chopped Or a mix of parsley and mint.
Dressing Ingredients
- ¼ cup olive oil
- 3 tbsp fresh lemon juice About 1 large lemon.
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- to taste Salt & black pepper
Instructions
Cooking the Quinoa
- Rinse 1 cup quinoa under cold water to remove bitterness.
- Combine with 2 cups water in a small saucepan.
- Bring to a boil, reduce to a simmer, cover, and cook for 12–15 minutes until water is absorbed and quinoa is fluffy.
- Remove from heat and let rest, covered, for 5 minutes; then fluff with a fork and cool completely.
Making the Dressing
- In a small bowl, whisk together ¼ cup olive oil, 3 tablespoons fresh lemon juice, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, and salt and black pepper to taste.
- Taste and adjust acidity or salt as needed.
Preparing the Vegetables
- Halve cherry tomatoes, dice cucumber, slice Kalamata olives, thinly slice red onion, and chop parsley.
- Crumble the feta.
Assembling the Salad
- In a large bowl, combine cooled quinoa, tomatoes, cucumber, olives, red onion, feta, and parsley.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Serve immediately or chill for 15–30 minutes to let flavors meld.
Notes
This salad is perfect for meal prep and can be stored in an airtight container for up to 3–4 days. Opt for cooling the quinoa before dressing to avoid steaming the salad.