Vegan Mediterranean Quinoa Salad

Total time45 min

Prep time20 min

Cook time15 min

Fluffy quinoa forms the hearty base here, tossed with crisp English cucumber, juicy cherry tomatoes, briny Kalamata olives, and sweet roasted red peppers for a salad that's as colorful as it is satisfying. A bright dressing of extra-virgin olive oil, fresh lemon juice and zest, garlic, and oregano gets whisked together while the quinoa cools, then poured over everything for a punchy, herby finish. Fresh parsley and mint folded in at the end keep every bite tasting garden-fresh. It's a great make-ahead dish since the flavors only deepen as it sits in the fridge, and it comes together with simple pantry staples and produce you can prep in under 30 minutes. This one's a reliable pick for a plant-based spread, whether you're building a picnic table, meal-prepping lunches, or rounding out a weeknight dinner.

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Ingredients

4 servings

For the salad

1 cup quinoa, rinsed
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2 cups water
¼ tsp salt
1 english cucumber, diced
1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
¼ cup red onion, finely diced
½ cup roasted red peppers, drained and chopped
4 oz feta cheese, crumbled
¼ cup fresh parsley, roughly chopped
3 tbsp fresh mint, roughly chopped

For the dressing

3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
1 small garlic clove, minced
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

Instructions

1
Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa's germ rings are visible, about 15 minutes.
2
Remove the saucepan 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 5 minutes until no longer steaming.

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