This Mediterranean quinoa salad has become one of my go-to recipes for sunny gatherings and wholesome meals. It’s packed with vibrant flavors and fresh ingredients, making it perfect for those who love a light, yet filling, dish. Plus, it’s simple to make and is ready in no time, making it an ideal choice for both busy weeknights and leisurely weekends.

What really sets this salad apart is its delightful combination of textures and tastes. The tender quinoa serves as a hearty base, while the crisp cucumber and juicy tomatoes bring a refreshing crunch. Tangy feta and briny olives elevate the flavor profile, creating a dish that’s both satisfying and irresistible, whether you’re serving it at a picnic or enjoying it as a light lunch at home.

Why you’ll love Mediterranean quinoa salad

Quick and easy preparation
Bursting with fresh, vibrant flavors
Healthy and filling
Great make-ahead option
Versatile for various occasions

What ingredients do I need for Mediterranean quinoa salad?

1 cup quinoa
2 cups water
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup olives, sliced
1/2 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Fresh herbs (parsley or basil) for garnish

Ingredient notes & swaps

Quinoa: For a gluten-free option, stick with quinoa, or try couscous for a different texture.
Olive oil: Extra virgin olive oil will enhance the flavor, but any cooking oil will work.
Feta cheese: You can substitute with goat cheese or a dairy-free option if needed.

How do I make Mediterranean quinoa salad step-by-step?

Making Mediterranean quinoa salad is straightforward. You’ll cook the quinoa, mix the fresh ingredients, and whip up a simple dressing.

Rinse quinoa under cold water. In a pot, combine quinoa and water, bring to a boil, then reduce heat and cover. Cook until water is absorbed and let it cool.
In a large bowl, combine cooled quinoa, cucumber, tomatoes, olives, and feta.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour dressing over the salad and toss to combine.
Garnish with fresh herbs and serve.

Pro Tip: Allow the salad to rest for a few minutes after tossing to let the flavors meld together beautifully.

How should I serve it?

This Mediterranean quinoa salad is incredibly versatile. Serve it chilled as a refreshing side dish, or top it with grilled chicken or shrimp for a hearty main course. You can also drizzle a bit more olive oil and lemon juice over the top to enhance its freshness.

Can I make it ahead? How do I store and reheat it?

Absolutely! This salad is perfect for make-ahead meals. You can prepare the quinoa and chop the veggies a day in advance; keep them separate until you’re ready to serve. Store leftovers in an airtight container in the fridge for up to three days. Enjoy it cold, as the flavors continue to develop as it sits.

How do I fix common issues?

If your quinoa salad turns out dry, consider adding more dressing or a splash of water to revive it. If it’s bland, a pinch of salt or an extra squeeze of lemon juice can do wonders. For sogginess, try reducing the amount of cucumbers, or drain any excess moisture before mixing.

What variations can I try?

There are plenty of ways to change up this salad! Add in some roasted bell peppers for extra sweetness, swap the feta for a creamy avocado, or include some chickpeas for added protein. You could even incorporate some spicy arugula for a peppery kick.

FAQs

Can I use different grains instead of quinoa?
Yes! You can substitute quinoa with bulgur, farro, or even brown rice for a different taste and texture. Just adjust cooking times as needed.

Is this salad suitable for a vegan diet?
Yes, simply omit the feta cheese or replace it with a plant-based alternative to keep it vegan-friendly.

How can I make this a more filling meal?
Add protein like grilled chicken, shrimp, or beans. This will make it heartier while keeping the fresh and vibrant flavor profile.

Can I freeze the salad?
I don’t recommend freezing the salad since the vegetables may become mushy when thawed. It’s best enjoyed fresh or refrigerated for a few days.

Enjoy making and sharing this Mediterranean quinoa salad; it’s sure to impress and satisfy!

Mediterranean Quinoa Salad

A light and filling salad packed with fresh flavors, perfect for gatherings and meal prep.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Lunch, Salad, Side Dish

Cuisine: Mediterranean

Calories: 250

Ingredients Method Notes

Ingredients

For the Salad

1 cup quinoa For a gluten-free option, stick with quinoa.
2 cups water Used for cooking quinoa.
1 cucumber, diced Adds refreshing crunch.
1 cup cherry tomatoes, halved Provides juiciness.
1/2 cup olives, sliced Briny flavor enhancement.
1/2 cup feta cheese, crumbled Can be substituted with goat cheese or a dairy-free option.
2 tablespoons olive oil Extra virgin enhances flavor.
1 tablespoon lemon juice Adds freshness.
to taste Salt and pepper For seasoning.
to taste Fresh herbs (parsley or basil) for garnish Enhances presentation and flavor.

Method

Preparation

Rinse quinoa under cold water. In a pot, combine quinoa and water, bring to a boil, then reduce heat and cover. Cook until water is absorbed and let it cool.
In a large bowl, combine cooled quinoa, cucumber, tomatoes, olives, and feta.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour dressing over the salad and toss to combine.
Garnish with fresh herbs and serve.

Notes

Allow the salad to rest for a few minutes after tossing to let the flavors meld together beautifully. Can be served chilled or topped with grilled chicken or shrimp for a hearty meal. Store leftovers in an airtight container in the fridge for up to three days.