Vegetarian Mediterranean Quinoa Salad

Total time45 min

Prep time20 min

Cook time15 min

Fluffy quinoa forms the hearty base here, tossed with crisp cucumber, juicy cherry tomatoes, and briny Kalamata olives for a salad that's as colorful as it is satisfying. Roasted red peppers and finely diced red onion add sweetness and bite, while a bright lemon-oregano dressing ties everything together with a fresh, herby punch. Fresh parsley and mint fold in right at the end, keeping the flavors light and vibrant instead of heavy. A generous scatter of crumbled feta on top brings that classic salty, creamy finish this dish is known for. It comes together in under 30 minutes and only gets better as it sits, making it an easy make-ahead lunch or side. This one's a natural fit for a vegetarian table, packed with plant-forward ingredients and Mediterranean flavor in every bite.

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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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