Mediterranean Quinoa Greek Salad

🕒 Prep: 15 min
🔥 Cook: 15 min
🍽 Serves: 4
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This Mediterranean Quinoa Greek Salad is a vibrant and refreshing dish that’s perfect for any meal. Packed with fresh vegetables, tangy feta, and hearty quinoa, it’s a healthy and satisfying choice that brings the taste of the Mediterranean to your table.

Ingredients for Mediterranean Quinoa Greek Salad

Quinoa serves as the hearty, protein-rich base that keeps you satisfied. It absorbs flavors beautifully, making it ideal for salads. Cherry tomatoes add sweetness and juiciness, balancing out the tangy elements. Cucumber provides a refreshing crunch, while red bell pepper brings a hint of sweetness and extra color. Red onion adds a sharp bite, complementing the creaminess of the feta cheese. The Kalamata olives offer a briny depth, and the fresh parsley and mint contribute a fresh, herbaceous taste. The dressing, made with extra-virgin olive oil, red wine vinegar, and lemon juice, ties everything together with a zesty kick.

Tips & Tricks

  • Rinsing quinoa is key to removing its natural coating, which can taste bitter.
  • Chill the salad for an hour before serving to enhance the flavors.
  • Use a fork, not a spoon, to fluff the quinoa and avoid mashing it.

Serving Suggestions

This salad pairs wonderfully with grilled chicken or fish, making it a complete meal. For a vegetarian option, serve it alongside some grilled halloumi or a generous dollop of hummus. It also works well as a side dish for a BBQ or as a light lunch on its own.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes! It's perfect for meal prep and can be made a day in advance. Just keep the dressing separate until you're ready to serve.
What if I don’t have red wine vinegar?
You can substitute it with apple cider vinegar or white wine vinegar for a slightly different, but still delicious, flavor.

Mediterranean Quinoa Greek Salad Recipe Walkthrough

First, rinse your quinoa thoroughly under cold water until the water runs clear. This step is crucial to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and 1/2 teaspoon of salt. Bring it to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 15 minutes. You’ll know it’s done when the quinoa is tender and the water has been absorbed. Fluff it with a fork and set it aside to cool.

While the quinoa is cooling, prepare your vegetables. Halve your cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the red onion. Combine them all in a large bowl along with the cooled quinoa and Kalamata olives.

Next, make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, and oregano. Don’t forget to season it with salt and pepper to taste. Pour this dressing over your salad mixture and toss everything gently to combine the flavors.

Finally, add the crumbled feta cheese, parsley, and mint to your salad. Give it another gentle toss to distribute the herbs and cheese evenly. You can serve it immediately or let it chill in the refrigerator for up to 2 hours to let the flavors meld.

Why You'll Love This Recipe

  • Quick and easy to prepare, making it perfect for busy weeknights.
  • Packed with fresh, crunchy vegetables that add vibrant colors and textures.
  • The combination of feta and olives gives it a delightful tanginess.
  • Quinoa provides a protein punch, keeping you full and energized.
  • Great for meal prep as it stores well and flavors deepen over time.

Ingredients

1 cup quinoa
2 cups water
1/2 teaspoon salt
1 pint cherry tomatoes, halved
1 large cucumber, diced
1 red bell pepper, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
4 ounces feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon dried oregano
Salt and pepper to taste

Step-by-step Instructions

1. Rinse the quinoa under cold water until the water runs clear. In a medium saucepan, combine 1 cup quinoa, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed.
2. Fluff the cooked quinoa with a fork and let it cool to room temperature.
3. In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and cooled quinoa.
4. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, and oregano. Season with salt and pepper to taste.
5. Pour the dressing over the salad and toss gently to combine. Add the crumbled feta cheese, parsley, and mint, and toss again.
6. Serve immediately or chill in the refrigerator for up to 2 hours before serving.

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