Description
Mediterranean Quinoa Salad is a vibrant, healthy bowl full of fresh vegetables, tangy feta, briny olives, and fluffy quinoa, all tossed in a light lemon-oregano dressing. Perfect as a vegetarian meal, lunch prep, or potluck side, this dish delivers bold flavour and satisfying nutrition in every bite.
Ingredients
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1 cup (185 g) uncooked quinoa
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3 Persian cucumbers or ½ English cucumber, sliced
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1 cup cherry or grape tomatoes, halved
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1 red bell pepper, chopped
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½ green bell pepper, chopped
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½ cup pitted kalamata olives
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2 tablespoons chopped red onion
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3.5 ounces (100 g) cubed feta cheese (preferably in oil and herbs)
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1 tablespoon olive oil
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1 tablespoon lemon juice
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1 tablespoon red wine vinegar
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½ teaspoon dried oregano (or more to taste)
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Salt and pepper to taste
Instructions
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Cook quinoa according to package instructions. Let cool completely and fluff with a fork.
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Prepare all vegetables: slice cucumbers, halve tomatoes, chop bell peppers and onion.
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In a large bowl, combine cooled quinoa, vegetables, olives, and feta.
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Drizzle with olive oil, lemon juice, and red wine vinegar.
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Add oregano, salt, and pepper to taste.
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Toss well to combine and serve immediately, or chill for 30 minutes to enhance flavors.
Notes
Use herb-marinated feta for added flavor.
Chill salad before serving to let flavors meld.
Add chickpeas or grilled protein to bulk it up.
Great for meal prep—stays fresh in the fridge for up to 4 days.
Refresh leftovers with a splash of lemon juice or olive oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossed / No-cook
- Cuisine: Mediterranean