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Fresh Mediterranean Quinoa Salad

A vibrant Mediterranean bowl combining fluffy quinoa with crisp vegetables, feta cheese, and a bright lemon dressing for a satisfying yet light meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or water)
  • 1 large cucumber, diced
  • 2 cups cherry tomatoes, halved
  • ½ red onion, finely chopped
  • ½ cup Kalamata olives, pitted and sliced
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
For the Dressing
  • ¼ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Method
 

  1. Rinse quinoa under cold water until water runs clear to remove bitter coating.
  2. In a medium saucepan, bring vegetable broth to a boil, then add quinoa.
  3. Reduce heat to low, cover, and simmer for 14-15 minutes until liquid is absorbed and quinoa appears fluffy with visible white rings.
  4. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
  5. While quinoa cools, dice cucumber into bite-sized pieces, keeping skin on.
  6. Halve cherry tomatoes and finely chop red onion. Optionally soak onion in cold water for 5 minutes to mellow sharpness.
  7. In a small bowl, whisk together olive oil, lemon juice, minced garlic, and oregano until emulsified.
  8. Season dressing generously with salt and pepper.
  9. Transfer cooled quinoa to large serving bowl and drizzle with half the dressing while still slightly warm.
  10. Add diced cucumber, halved tomatoes, chopped onion, and sliced olives.
  11. Gently fold everything together.
  12. Sprinkle crumbled feta cheese over salad, followed by fresh parsley and mint.
  13. Drizzle with remaining dressing and give one final gentle toss.

Notes

Cook quinoa up to 3 days in advance and store refrigerated. Flavors develop beautifully overnight. Store leftovers in airtight container for up to 4 days. Bring to room temperature before serving for best flavor. Always rinse quinoa thoroughly to prevent bitterness. Add dressing to slightly warm quinoa for better absorption, but not hot quinoa as it will wilt herbs.