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–+ servings
light tangy mediterranean quinoa salad

Mediterranean Quinoa Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 medium saucepan with lid
  • 1 Fine mesh strainer
  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 Whisk
  • 1 Set of measuring cups
  • 1 set of measuring spoons

Ingredients
  

  • 1 cup quinoa uncooked; rinsed
  • 2 cup water cold
  • 1/2 teaspoon salt divided
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely diced
  • 1/2 cup Kalamata olives pitted and sliced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 2 tablespoon fresh mint chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoon lemon juice freshly squeezed
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper freshly ground

Instructions
 

  • Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear.
  • Combine the rinsed quinoa, water, and 0.25 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover with a lid, and simmer for 12–15 minutes until the water is absorbed and the quinoa is tender.
  • Remove the saucepan from the heat, keep covered, and let the quinoa steam for 5 minutes.
  • Fluff the quinoa with a fork, spread it in a large mixing bowl or tray, and let it cool to room temperature for about 10 minutes.
  • While the quinoa cools, chop the cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and mint, then set them aside.
  • In a medium mixing bowl, whisk together the olive oil, lemon juice, remaining 0.25 teaspoon salt, dried oregano, and black pepper to make the dressing.
  • Add the cooled quinoa to a large mixing bowl if not already there, then add the cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
  • Pour the dressing over the quinoa mixture and gently toss with a wooden spoon or spatula until everything is evenly coated.
  • Add the crumbled feta cheese and fold it in gently to avoid breaking it up too much.
  • Taste and adjust seasoning with additional lemon juice, salt, or pepper if desired.
  • Let the salad rest in the refrigerator for at least 10 minutes before serving to allow the flavors to meld.

Notes

For best results, ensure the quinoa is fully cooled before adding vegetables to prevent them from wilting and the feta from melting, and consider making the salad a few hours ahead because the flavors deepen over time. You can easily customize this dish by adding chickpeas for protein, swapping herbs based on what you have, or using a mix of red and white quinoa for added color. Store leftovers in an airtight container in the refrigerator for up to three days, refreshing with a drizzle of olive oil and a squeeze of lemon before serving.
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