Description
This fresh and vibrant Mediterranean Quinoa Salad is packed with colorful vegetables, creamy feta, and a zesty vinaigrette. It’s a wholesome side or light main dish perfect for lunch, picnics, or meal prep.
Ingredients
1 cup uncooked quinoa
3 Persian cucumbers (or ½ English cucumber), sliced
A generous handful of cherry or grape tomatoes, halved
1 red bell pepper, chopped
½ green bell pepper, chopped A handful of Kalamata olives, pitted
2 tablespoons red onion, chopped
3.5 ounces feta cheese, cubed (preferably packed in oil and herbs)
For the vinaigrette:
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
½ teaspoon dried oregano (or more to taste) Salt and black pepper, to taste
Instructions
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Cook the quinoa according to package instructions. Let it cool to room temperature.
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While the quinoa cools, chop all vegetables: cucumbers, tomatoes, bell peppers, olives, and red onion.
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In a large mixing bowl, combine the chopped vegetables with the cooled quinoa.
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Add the vinaigrette ingredients—olive oil, lemon juice, red wine vinegar, oregano—directly into the bowl.
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Season the salad with salt and freshly ground black pepper to taste.
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Toss everything together until well combined.
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Serve immediately or chill before serving. Store leftovers in the refrigerator for up to 3 days.
Notes
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Make it vegan: Omit feta or use a plant-based cheese substitute.
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Add protein: Chickpeas or grilled chicken pair wonderfully with this salad.
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Meal prep tip: Store vinaigrette separately to keep the veggies crisp if making ahead.
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Customize it: Add fresh herbs like parsley or mint for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook (aside from quinoa)
- Cuisine: Mediterranean