Mediterranean Quinoa Salad
A Mediterranean-style quinoa salad with cucumber, tomatoes, olives, feta, and lemon-herb dressing. Make it for meal prep, lunches, or potlucks.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeMediterranean quinoa salad is a modern Mediterranean-style grain salad, built with fluffy quinoa, crisp cucumber, tomatoes, olives, feta, and a lemony olive oil dressing. It is not a traditional regional classic, but it uses familiar Greek and Eastern Mediterranean flavors.
This version works because the quinoa is salted and cooled properly so it stays fluffy instead of wet, and the dressing is mixed separately for even seasoning. For the best texture, let the cooked quinoa cool before adding the vegetables and feta so the salad stays fresh and crisp.
Ingredients
- 1 cup (170 g) quinoa, rinsed well
- 2 cups (480 ml) water
- 1/2 tsp kosher salt, plus more to taste
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) lemon juice
- 1 small garlic clove, finely grated
- 1/2 tsp dried oregano
- 1/4 tsp black pepper, plus more to taste
- 1 cucumber, diced
- 1 cup (150 g) cherry tomatoes, halved
- 1/4 cup (40 g) finely diced red onion
- 1/2 cup (75 g) pitted Kalamata olives, halved
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (5 g) chopped fresh mint
- 1/2 cup (75 g) crumbled feta cheese
Instructions
- 1
Combine the rinsed quinoa, water, and 1/2 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Reduce to low, cover, and cook until the water is absorbed and the quinoa is tender with the germ ring visible, 12-15 minutes.
- 2
Remove the pan from the heat and let the quinoa stand, covered, for 5 minutes. Fluff with a fork, then spread it on a tray or large plate and cool until no longer warm, about 10 minutes.
- 3
While the quinoa cools, whisk the olive oil, lemon juice, grated garlic, dried oregano, and black pepper in a large bowl until slightly thickened and combined.
- 4
Add the cucumber, cherry tomatoes, red onion, olives, parsley, and mint to the bowl with the dressing. Toss briefly so the vegetables are lightly coated.
- 5
Add the cooled quinoa and toss gently until evenly mixed and glossy. Fold in the feta last so it keeps some texture.
- 6
Taste and season with more salt, black pepper, or lemon juice as needed. Serve chilled or at room temperature.
Tips for the Best Mediterranean Quinoa Salad
- Rinse the quinoa well before cooking to remove its natural coating, which can taste bitter or soapy.
- Cool the quinoa before mixing the salad; warm quinoa will soften the cucumber and tomatoes and can make the feta melt slightly.
- If your red onion tastes sharp, soak it in cold water for 10 minutes, then drain well before adding.
- For a more substantial lunch, add 1 can (15 oz/425 g) drained chickpeas; the salad will make 6 hearty servings or 8 lighter servings.
- You can swap parsley and mint for dill, or use all parsley if mint is not available.
- If making it ahead, hold back a little feta and herbs to scatter on top just before serving for a fresher look and flavor.
Storage and Reheating
Refrigerate in an airtight container for up to 3 days. The salad may release a little liquid as it sits; stir and adjust with a small squeeze of lemon before serving. It is best served cold or at room temperature and is not suitable for freezing because the vegetables lose their texture.
Frequently Asked Questions
Can I make Mediterranean quinoa salad ahead of time?
Yes. You can make it up to 1 day ahead and refrigerate it. For the freshest texture, add the feta and a little of the herbs just before serving.
Do I have to let the quinoa cool first?
Yes, if you want the salad to stay crisp. Warm quinoa can wilt the herbs and soften the cucumber and tomatoes.
Is this Mediterranean quinoa salad gluten-free?
Yes, quinoa is naturally gluten-free and the rest of the ingredients are typically gluten-free. Check the feta and olives if you are cooking for someone with a strict allergy or intolerance.
What can I use instead of feta?
For a similar salty finish, try crumbled goat cheese. If you want to keep it dairy-free, omit the cheese and add a few extra olives or some chickpeas for body.
Quick Info
Prep Time
20 min
Cook Time
15 min
Servings
6
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
