Vegan Mediterranean Quinoa Salad with Feta and Olives

Total time45 min

Prep time20 min

Cook time15 min

Vegan Mediterranean Quinoa Salad with Feta and Olives

Fluffy quinoa forms the hearty base of this bright, herb-flecked salad, tossed with juicy cherry tomatoes, crisp cucumber, briny Kalamata olives, and a sharp bite of red onion. The dressing is a simple whisk of extra-virgin olive oil, red wine vinegar, fresh lemon juice, and dried oregano, so every forkful lands tangy and well-seasoned without feeling heavy. Fresh parsley and a scattering of mint keep things tasting green and lively, cutting through the richness of the olives and the acidity of the dressing. It's a make-ahead friendly dish that actually improves as it sits, letting the quinoa soak up all that lemony, herby flavor. Wholesome, plant-forward, and packed with texture in every bite, this one is a genuinely solid pick for a vegan spread. Serve it as a light lunch on its own or alongside grilled vegetables for a fuller Mediterranean-inspired plate.

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Ingredients

4 servings

For the quinoa

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the salad

1 english cucumber, diced (about 1 ½ cups)
1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
⅓ cup red onion, finely diced
¼ cup fresh flat-leaf parsley, roughly chopped
¾ cup feta cheese, crumbled
2 tbsp fresh mint, roughly chopped (optional)

Instructions

1
Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the quinoa has absorbed all the water and the germ rings are visible, about 13–15 minutes.
2
Remove the pan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover, fluff with a fork, and spread onto a large plate or sheet pan to cool for at least 10 minutes until no longer steaming.

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