Mediterranean Quinoa Salad
Add Preferred SourceIf you’re in the mood for something fresh, vibrant, and delicious, this Mediterranean Quinoa Salad is an excellent choice! Loaded with protein-packed quinoa, sweet cherry tomatoes, crisp cucumbers, briny olives, and creamy feta cheese, this salad is both satisfying and refreshing. A simple lemon and olive oil dressing brings it all together, making each bite burst with Mediterranean flavors.
Ingredients
- Quinoa – Rinse it well using a fine mesh strainer to remove bitterness.
- Water – For cooking the quinoa to a fluffy, tender texture.
- Salt – Kosher salt is preferred, but if using table salt, reduce to ½ teaspoon.
- Tomatoes – Grape tomatoes or diced Roma tomatoes work as well for a burst of sweetness.
- Cucumber – English cucumbers are best since they’re seedless and have a tender, edible skin.
- Red onion – To mellow its sharp flavor, soak the sliced onion in ice water for 15-20 minutes before adding.
- Kalamata olives – Pitted and halved for a classic Mediterranean briny taste.
- Crumbled feta cheese – Adds a creamy, tangy flavor to balance the freshness.
- Fresh parsley – Chopped parsley adds a burst of herby freshness.
- Fresh mint – Fresh mint elevates the flavor and adds a cool, refreshing note.
- Extra-virgin olive oil – For a rich, smooth dressing.
- Lemon juice – Freshly squeezed lemon juice provides the best zesty flavor.
- Red wine vinegar – Adds a subtle acidity and tang.
- Dried oregano – Dried oregano has a more concentrated flavor, making it a perfect choice for dressings.
- Black pepper – For a gentle kick of warmth.
How To Make Mediterranean Quinoa Salad
- Cook the quinoa by bringing water and salt to a boil in a medium saucepan. Stir in the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is tender and the water is absorbed.
- Fluff the cooked quinoa with a fork and spread it on a baking sheet to cool quickly. Pop it in the fridge for faster cooling.
- Combine the cooled quinoa, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and mint in a large mixing bowl.
- Whisk together the olive oil, lemon juice, red wine vinegar, oregano, and black pepper in a small bowl until well combined.
- Pour the dressing over the salad and gently toss everything together to ensure all the ingredients are evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve cold and enjoy your delicious Mediterranean Quinoa Salad!
Step by Step Process
Chef’s Tips
- For extra flavor, cook the quinoa in vegetable or chicken broth instead of water.
- Toss in grilled chicken, shrimp, or chickpeas for a more filling meal.
- This salad tastes even better the next day, so consider making it in advance.
Make It a Meal
Pair this refreshing Mediterranean Quinoa Salad with grilled chicken, lamb, or shrimp for a complete meal. It also complements a mezze platter beautifully, with hummus, pita, and roasted vegetables. For a light vegetarian option, enjoy it on its own or with Greek yogurt on the side.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to deepen, making it taste even better the next day.
Mediterranean Quinoa Salad
Ingredients
- 1 cup quinoa
- 2 cups water
- ¾ teaspoon salt Kosher salt is preferred
- 1 cup cherry tomatoes
- ½ cucumber
- ¼ red onion
- ¼ cup Kalamata olives Pitted and halved.
- ¼ cup crumbled feta cheese
- ¼ cup fresh parsley
- 2 tablespoons fresh mint
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon red wine vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
Instructions
- Cook the quinoa by bringing water and salt to a boil in a medium saucepan. Stir in the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is tender and the water is absorbed.
- Fluff the cooked quinoa with a fork and spread it on a baking sheet to cool quickly. Pop it in the fridge for faster cooling.
- Combine the cooled quinoa, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and mint in a large mixing bowl.
- Whisk together the olive oil, lemon juice, red wine vinegar, oregano, and black pepper in a small bowl until well combined.
- Pour the dressing over the salad and gently toss everything together to ensure all the ingredients are evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve cold and enjoy your delicious Mediterranean Quinoa Salad!
Notes
Chef Jenn’s Tips
- For extra flavor, cook the quinoa in vegetable or chicken broth instead of water.
- Toss in grilled chicken, shrimp, or chickpeas for a more filling meal.
- This salad tastes even better the next day, so consider making it in advance.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
