Mediterranean Quinoa Salad (Printable)
Fresh quinoa mixed with cucumber, tomatoes, feta, and a lemon-herb dressing for a light, refreshing dish.
# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables
03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/4 cup red onion, finely chopped
06 - 1/4 cup Kalamata olives, pitted and sliced
→ Cheese
07 - 1/2 cup feta cheese, crumbled
→ Herbs
08 - 1/4 cup fresh parsley, chopped
09 - 2 tbsp fresh mint, chopped
→ Dressing
10 - 3 tbsp extra virgin olive oil
11 - 2 tbsp fresh lemon juice
12 - 1 clove garlic, minced
13 - 1/2 tsp dried oregano
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring 2 cups of water to a boil in a medium saucepan. Stir in rinsed quinoa, lower heat, cover, and simmer for 15 minutes or until water is fully absorbed. Remove from heat, fluff with a fork, and allow to cool to room temperature.
02 - In a large mixing bowl, mix cooled quinoa with diced cucumber, halved cherry tomatoes, chopped red onion, sliced olives, crumbled feta, chopped parsley, and chopped mint.
03 - Whisk together extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl until well combined.
04 - Pour the dressing over the salad and toss gently to ensure even coating.
05 - Taste the salad and adjust seasoning as necessary. Serve chilled or at room temperature.
# Expert Tips:
01 -
- It actually tastes better the next day, so meal prep becomes a genuine advantage instead of a chore.
- The texture contrast between fluffy quinoa, crisp cucumber, and creamy feta keeps you interested with every bite.
- You can throw it together in about 20 minutes and feel like you've made something restaurant-quality.
02 -
- If you add the dressing too early, the quinoa will keep absorbing it and the salad becomes dry by dinner—dress it within an hour of serving if you're eating it fresh, or just before if making ahead.
- Feta is salty on its own, so taste before adding extra salt; I've learned this the hard way more times than I'd like to admit.
03 -
- If you're making this ahead, keep the dressing separate and the components in an airtight container; assemble just before serving to keep everything crisp.
- Add the fresh herbs right before serving so they stay bright green and don't bruise or turn dark from the lemon juice.