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–+ servings
Melany

Mediterranean Quinoa Salad Recipe is a must-try dish!

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Method Notes

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

Method
 

  1. Cook the quinoa according to package instructions. Let it cool to room temperature.
  2. While the quinoa cools, chop all vegetables: cucumbers, tomatoes, bell peppers, olives, and red onion.
  3. In a large mixing bowl, combine the chopped vegetables with the cooled quinoa.
  4. Add the vinaigrette ingredients—olive oil, lemon juice, red wine vinegar, oregano—directly into the bowl.
  5. Season the salad with salt and freshly ground black pepper to taste.
  6. Toss everything together until well combined.
  7.  
  8. Serve immediately or chill before serving. Store leftovers in the refrigerator for up to 3 days.

Notes

  • Make it vegan: Omit feta or use a plant-based cheese substitute.
  • Add protein: Chickpeas or grilled chicken pair wonderfully with this salad.
  • Meal prep tip: Store vinaigrette separately to keep the veggies crisp if making ahead.
  • Customize it: Add fresh herbs like parsley or mint for extra freshness.

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