Vegetarian Mediterranean Quinoa Salad with Feta and Olives

Total time45 min

Prep time20 min

Cook time15 min

Vegetarian Mediterranean Quinoa Salad with Feta and Olives

Fluffy, cooled quinoa forms the base for this bright, herb-flecked salad, tossed with crisp cucumber, juicy cherry tomatoes, and briny Kalamata olives. A punchy dressing of extra-virgin olive oil, red wine vinegar, and fresh lemon juice gets an herbal lift from dried oregano, then soaks into every grain for maximum flavor. Diced red onion adds a sharp bite, while fresh parsley and optional mint keep things tasting green and vibrant. Crumbled feta scattered over the top brings a salty, creamy finish that ties the whole bowl together without weighing it down. It's an easy make-ahead dish that holds up beautifully in the fridge, making it a reliable pick for meal prep or a potluck spread. This one fits right into a vegetarian kitchen, no fuss required.

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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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