Mediterranean Quinoa Salad (Printable version)

Fluffy quinoa mixed with fresh veggies, feta, and a bright lemon-oregano dressing for a light, healthy option.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 medium cucumber, diced
05 - ½ red onion, finely chopped
06 - ½ cup Kalamata olives, pitted and sliced
07 - ½ red bell pepper, diced

→ Dairy

08 - ½ cup crumbled feta cheese

→ Fresh Herbs

09 - ¼ cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped

→ Dressing

11 - ¼ cup extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 garlic clove, minced
14 - 1 teaspoon dried oregano
15 - Salt and black pepper, to taste

# How to Prepare:

01 - Combine rinsed quinoa and water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 12 to 15 minutes until water is absorbed and quinoa is tender. Fluff with a fork and allow to cool.
02 - In a large bowl, mix cooled quinoa with cherry tomatoes, cucumber, red onion, olives, and red bell pepper.
03 - Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl.
04 - Pour dressing over the quinoa and vegetables mixture and toss until evenly coated.
05 - Fold in crumbled feta cheese, chopped parsley, and fresh mint. Gently toss to combine.
06 - Taste and adjust salt and pepper as desired. Serve chilled or at room temperature.

# Expert advice:

01 -
  • It comes together in just 35 minutes, making it perfect for busy weekdays when you want something nourishing without spending hours cooking
  • The combination of textures—fluffy quinoa, crisp vegetables, creamy feta, and briny olives—keeps every bite interesting and satisfying
  • It's naturally gluten-free and vegetarian, which means everyone at your table can enjoy it without compromise
02 -
  • Always rinse your quinoa before cooking—this single step removes the bitter saponins on the grain's surface and transforms the taste completely. I learned this the hard way with my first attempt
  • Don't dress the salad until you're ready to serve it, or your vegetables will become soft and soggy. The quinoa can sit in the dressing longer since it actually benefits from absorbing those flavors, but fresh vegetables need to stay crisp
  • Fresh lemon juice makes an enormous difference compared to bottled—the brightness and complexity of fresh citrus is irreplaceable in this particular salad
03 -
  • Toast your dried oregano in a dry pan for just 30 seconds before whisking it into the dressing—this small gesture awakens the herb's oils and deepens its flavor in a way that feels almost magical
  • If your feta is particularly salty, you can taste it beforehand and then adjust the salt you add to the dressing accordingly. This prevents the salad from becoming overly salty, which can overwhelm the fresh vegetables

Go Back