Mediterranean Quinoa Salad (Printable Version)
A refreshing mix of quinoa, cucumber, tomatoes, feta, and zesty lemon-oregano dressing for a light meal.
# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Fresh Vegetables
03 - 1 large cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 red onion, finely diced
06 - 1/2 cup Kalamata olives, pitted and sliced
07 - 1/4 cup fresh parsley, chopped
08 - 1/4 cup fresh mint, chopped (optional)
→ Dairy
09 - 3/4 cup feta cheese, crumbled
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 clove garlic, minced
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
# How to Make It:
01 - Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until quinoa is tender and water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and cool to room temperature.
02 - In a large bowl, mix the cooled quinoa with diced cucumber, halved cherry tomatoes, finely diced red onion, sliced olives, chopped parsley, and chopped mint if using.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well emulsified.
04 - Pour the dressing over the salad mixture and toss gently to combine thoroughly.
05 - Sprinkle the crumbled feta over the salad and toss lightly. Adjust seasoning to taste as needed.
06 - Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld before serving.
# Expert Advice:
01 -
- It comes together in about 35 minutes and tastes even better the next day when all the flavors have gotten to know each other.
- The combination of fluffy quinoa with crisp vegetables and tangy feta hits every texture and taste note in one bowl.
- You can throw it together on busy weeknights or bring it to a gathering without feeling like you've taken shortcuts.
02 -
- Rinsing the quinoa is the difference between a salad that tastes fresh and one that feels slightly off—don't skip this even though it feels tedious.
- Adding the feta at the very end matters more than you'd think; toss it in too early and it becomes tiny fragments instead of distinct, creamy bites.
03 -
- Make the dressing in a jar and shake it rather than whisking—it emulsifies better and you can store any leftovers right in that same jar.
- If your cucumber releases too much water while sitting, drain the salad gently before serving so the dressing doesn't get watered down.