Mediterranean Quinoa Salad

I threw this together on a Tuesday after work when I had half a cucumber going soft and a handful of cherry tomatoes begging to be used. The quinoa was already in the pantry, and I figured worst case I'd eat it myself for lunch all week. It turned out so bright and satisfying that I brought it to a potluck that weekend and came home with an empty bowl.

My neighbor asked for the recipe after trying it at a backyard gathering, and when I told her it was just quinoa and whatever vegetables I had on hand, she didn't believe me. She thought there was some secret ingredient I was holding back. There wasn't, just good olive oil and the willingness to squeeze a real lemon.

Ingredients

• Quinoa: Rinse it well or it can taste bitter, I learned that the hard way when I skipped it once and wondered why everything tasted soapy.
• Cherry tomatoes: Halve them so they release a little juice into the salad, it becomes part of the dressing and adds a sweet acidity you can't fake.
• Cucumber: I like to dice it small so every forkful has a little crunch, and I never peel it because the skin adds color and texture.
• Red onion: Chop it fine and if it's too sharp for you, soak the pieces in cold water for five minutes before adding them in.
• Red bell pepper: It adds sweetness and a pop of color, and it stays crisp even after sitting in the dressing overnight.
• Kalamata olives: These bring the briny, salty punch that makes the whole salad feel Mediterranean, not just healthy.
• Feta cheese: Crumble it yourself from a block if you can, the pre crumbled stuff is coated in powder and doesn't taste the same.
• Fresh parsley: Don't skip the fresh herbs, they make the difference between a grain bowl and something you actually crave.
• Fresh mint: Optional, but it adds a cool brightness that surprises people in the best way.
• Extra virgin olive oil: Use the good stuff here, it's not getting cooked so you'll taste every bit of it.
• Lemon juice: Freshly squeezed is worth the effort, bottled lemon juice has a weird flatness that doesn't wake up the salad.
• Dried oregano: A little goes a long way, it brings that warm herby flavor that ties everything to the Mediterranean.
• Garlic: One small clove minced fine, too much and it takes over, too little and you lose that savory depth.
• Sea salt and black pepper: Taste as you go, every batch of feta and olives has a different salt level.

Instructions

Cook the quinoa:

Combine the rinsed quinoa and water in a saucepan, bring it to a boil, then cover and simmer until the water disappears and the grains look fluffy with little spirals. Let it cool completely before mixing it with anything, warm quinoa will wilt your vegetables and make the feta sweat.

Prep the vegetables:

While the quinoa cools, chop everything into bite sized pieces and toss them into a large bowl. I like to have all the colors visible, it makes the salad look alive.

Make the dressing:

Whisk the olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl until it thickens slightly and everything blends together. If you have a jar with a lid, shake it instead, it's faster and more fun.

Combine and toss:

Pour the dressing over the cooled quinoa and vegetables, then toss gently with a big spoon or clean hands. Taste it and add more salt, pepper, or lemon juice if it needs it.

Let it rest:

If you have time, let the salad sit in the fridge for at least thirty minutes so the flavors can get to know each other. It's good right away, but it's great after a rest.

Save Pin

I made this for a friend going through a rough week, and she texted me later saying it was the first thing that tasted good in days. Sometimes food doesn't fix anything, but it can remind you that small pleasures still exist, and that's enough.

How to Store and Serve

This salad keeps in an airtight container in the fridge for up to three days, and honestly it gets better as it sits because the quinoa soaks up the dressing. I've eaten it straight from the container standing at the counter, and I've also served it on a big platter at dinner parties. Both ways work.

Ways to Make It Your Own

If you want more protein, toss in a can of drained chickpeas or some shredded rotisserie chicken. For a vegan version, leave out the feta or swap in a plant based crumble. I've also added roasted red peppers from a jar when I didn't feel like chopping a fresh one, and it was just as good.

What to Serve It With

This salad stands on its own as a light lunch, but it also works as a side next to grilled fish, roasted chicken, or lamb skewers. I've brought it to picnics, served it at barbecues, and eaten it alone on the porch with a glass of cold white wine.

• Pair it with pita bread and hummus for a full Mediterranean spread.
• Serve it alongside grilled shrimp or salmon for a complete meal.
• Pack it in a mason jar for an easy work lunch that won't get soggy.

Save Pin

This is the kind of recipe that doesn't ask much from you but gives back more than you expect. Make it once and you'll understand why I keep coming back to it.

Recipe FAQs

→ How long does it take to cook the quinoa?

Quinoa simmers for about 12 to 15 minutes until water is fully absorbed and the grains are tender and fluffy.

→ Can I prepare this salad in advance?

Yes, assembling the salad a day ahead allows the flavors to meld, enhancing the overall taste.

→ What dressings complement the salad best?

A lemon-oregano dressing with olive oil, garlic, and a touch of sea salt perfectly balances the fresh ingredients.

→ Are there any variations for added protein?

Adding grilled chicken or chickpeas increases protein content while maintaining vibrant flavors.

→ Is this suitable for gluten-free diets?

Yes, the main ingredients and preparation are naturally gluten-free, fitting gluten-sensitive preferences.

→ What herbs enhance the flavor profile?

Fresh parsley and mint add a refreshing aroma and depth, complementing the Mediterranean flavors.