Mediterranean Quinoa Salad with Feta Recipe
There’s something truly magical about a bowl brimming with bright, fresh flavors, and that’s exactly what you get with Mediterranean Quinoa Salad with Feta. It’s a vibrant medley of wholesome quinoa, crunchy veggies, juicy tomatoes, briny olives, and, of course, creamy feta—all brought together with a zesty lemon-oregano dressing. This hearty salad not only looks stunning but also packs a nutritious punch, making it a perfect choice for lunchboxes, picnics, or easygoing dinners any day of the week.
Ingredients You’ll Need
The beauty of this salad is that every ingredient serves a purpose and a personality: each bite delivers a unique combination of textures, colors, and tastes. Here’s everything you’ll need to bring your Mediterranean Quinoa Salad with Feta to life, plus a tip for each!
- Quinoa (1 cup, uncooked): Delivers protein and a hearty, fluffy base for the salad; rinsing before cooking helps prevent bitterness.
- Water or vegetable broth (2 cups): Cooking quinoa in broth adds extra savory depth—choose your favorite!
- Cherry tomatoes (1 cup, halved): Bring a sweet, juicy burst and gorgeous color.
- Cucumber (1 cup, diced): Adds refreshing crunch and lightness to every forkful.
- Red bell pepper (1/2 cup, diced): Offers mild sweetness and vibrant color (any bell pepper works if you’re in a pinch).
- Red onion (1/4 cup, finely chopped): Lends zing and a little extra crunch; soak in cold water for a milder bite.
- Kalamata olives (1/2 cup, sliced): Infuse a signature briny, salty pop that makes every bite sing.
- Feta cheese (3/4 cup, crumbled): Adds creamy, tangy richness—the heart of any Mediterranean salad.
- Fresh parsley (1/4 cup, chopped): Brightens up the salad and balances the flavors with a bit of herbal freshness.
- Fresh mint (2 tablespoons, optional): Delivers an extra lift; skip if you prefer a more classic taste.
- Extra virgin olive oil (1/4 cup): A key player in the dressing, adding smooth, peppery flavor.
- Fresh lemon juice (2 tablespoons): Provides zing and acidity to wake up all the ingredients.
- Red wine vinegar (1 tablespoon): Rounds out the dressing with brightness—apple cider vinegar works, too.
- Garlic (1 clove, minced): One small clove goes a long way to flavor the dressing.
- Dried oregano (1/2 teaspoon): Delivers Mediterranean warmth; rub between your fingers before adding to release its oils.
- Salt and black pepper (to taste): Essential for seasoning—taste as you go, especially before serving.
How to Make Mediterranean Quinoa Salad with Feta
Step 1: Cook and Cool the Quinoa
Start by giving your quinoa a good rinse under cold water. This helps remove its natural coating, which can taste bitter. Combine the rinsed quinoa with your water or broth in a medium saucepan. Bring everything to a boil, then lower the heat, cover, and let it simmer gently for about 15 minutes—just until the grains have absorbed the liquid. Remove from heat, keep covered for another 5 minutes, then fluff it up with a fork. Lay it out or spread in a bowl to let it cool completely; you don’t want warm quinoa wilting your beautiful greens.
Step 2: Prep the Vegetables
While your quinoa is cooling, get all your fresh veggies ready. Halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and slice the kalamata olives. If you haven’t already, crumble the feta and chop the parsley (and mint, if you’re using it). Prepping everything ahead ensures assembling your Mediterranean Quinoa Salad with Feta is smooth and stress free.
Step 3: Make the Lemon-Oregano Dressing
Whip up your dressing in a small bowl or a jar with a tight-fitting lid. Add the olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, and a sprinkle each of salt and black pepper. Whisk or shake it all together until the mixture looks glossy and well blended. Don’t skimp on the lemon—it’s what makes this Mediterranean Quinoa Salad with Feta especially lively!
Step 4: Assemble the Salad
In a large mixing bowl, gently toss your cooled quinoa together with the prepped tomatoes, cucumber, bell pepper, red onion, olives, crumbled feta, parsley, and mint. Drizzle the dressing over everything, and then toss again—gently but thoroughly—so every grain, veggie, and chunk of feta is coated with that zesty, herby dressing.
Step 5: Chill and Let the Flavors Mingle
This next part is worth the little bit of patience: cover the salad and pop it into the refrigerator for at least 20 to 30 minutes. Letting everything rest together allows the flavors to meld and deepens that classic Mediterranean taste. When you’re ready, give it a final toss, taste for seasoning, and adjust salt and pepper if you like.
How to Serve Mediterranean Quinoa Salad with Feta
Garnishes
For a finishing touch, scatter a handful of extra chopped parsley or a little more crumbled feta on top right before serving. A twist of cracked black pepper or a few additional kalamata olive slices make the presentation pop and add a little boost of flavor to your Mediterranean Quinoa Salad with Feta.
Side Dishes
This salad loves company! Pair it with warm pita or crusty bread, a bowl of classic hummus, or grilled chicken skewers for a more filling meal. For a true Mediterranean spread, serve alongside dolmas, falafel, or a bright tabbouleh for even more color and satisfaction.
Creative Ways to Present
Try serving your Mediterranean Quinoa Salad with Feta in adorable mason jars for picnics or packed lunches. Scoop it into lettuce cups for a fun appetizer or pile it high over greens to turn it into a hearty main dish salad. It’s gorgeous plated on a large serving platter, showing off every jewel-toned ingredient.
Make Ahead and Storage
Storing Leftovers
Leftover Mediterranean Quinoa Salad with Feta is one of the best fridge treasures you can have—it holds up beautifully for up to 4 days in an airtight container. The flavors only deepen over time, so don’t hesitate to make extra. Just give the salad a good toss before digging in, as some dressing may settle at the bottom.
Freezing
Freezing isn’t recommended for this salad, as the fresh tomatoes, cucumber, and feta can become soggy or grainy after thawing. If you want to prep ahead, simply freeze cooked quinoa solo, and toss it with the veggies and dressing when ready to serve.
Reheating
This salad is meant to be enjoyed chilled or at room temperature, so reheating isn’t required. If you’re craving a warm variation, you can warm the cooked quinoa before tossing with the veggies and dressing, but keep the feta for last to maintain that wonderful creamy texture.
FAQs
Can I make Mediterranean Quinoa Salad with Feta vegan?
Absolutely! Just swap the feta cheese for your favorite vegan feta or leave it out altogether for a bright, plant-based version. You’ll still get loads of flavor from all the veggies, herbs, and dressing.
What kind of quinoa works best for this salad?
Any variety of quinoa is perfect—white, red, or tri-color each brings a different look and slightly varied flavor. Just make sure to rinse it well before cooking to avoid any bitterness.
How far in advance can I make Mediterranean Quinoa Salad with Feta?
You can make this salad up to a full day ahead. In fact, it’s even tastier after the flavors have mingled in the fridge overnight. The fresher ingredients like parsley and mint keep it bright and lively.
Can I add extra protein to this salad?
Definitely! Chickpeas, grilled chicken, or shrimp are all fantastic additions if you want a protein boost. Just toss them in with the other ingredients for a heartier, meal-worthy version.
What other vegetables can I use in Mediterranean Quinoa Salad with Feta?
There’s plenty of room to get creative: roasted zucchini, sun-dried tomatoes, or even baby spinach make excellent additions or swaps, depending on what you have on hand or your taste preferences.
Final Thoughts
There’s nothing not to love about Mediterranean Quinoa Salad with Feta: it’s quick, colorful, and impossibly satisfying, whether you enjoy it as a side or the spotlight of your meal. Give it a go and let the fresh flavors whisk you right to the shores of the Mediterranean—you might just find it becomes your favorite, too!
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Mediterranean Quinoa Salad with Feta Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Mediterranean Quinoa Salad with Feta is a refreshing and nutritious dish packed with vibrant flavors. It’s perfect for a light lunch or as a side dish for a summer gathering.
Ingredients
Quinoa:
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
Salad:
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/2 cup kalamata olives (sliced)
- 3/4 cup crumbled feta cheese
- 1/4 cup fresh parsley (chopped)
- 2 tablespoons fresh mint (optional)
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove (minced)
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook Quinoa: Rinse quinoa and cook with water or broth until fluffy. Let cool.
- Prepare Salad: In a bowl, mix quinoa, tomatoes, cucumber, bell pepper, onion, olives, feta, parsley, and mint (if using).
- Make Dressing: Whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
- Combine: Pour dressing over salad and toss to coat. Chill before serving.
Notes
- You can make this salad up to a day in advance—it gets even better as it sits.
- For a vegan version, omit the feta or use a plant-based alternative.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop, No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
