If you’re looking for a dish that bursts with vibrant colors, fresh flavors, and that perfect balance of hearty and light, this Mediterranean Quinoa Salad with Feta Recipe is absolutely the one to try. Packed with nutrient-rich quinoa, crisp veggies, briny olives, and creamy feta, it’s a celebration of Mediterranean goodness in every bite. Whether you want a healthy lunch, a side for dinner, or a dish to impress guests, this salad delivers on taste and texture in an irresistibly satisfying way.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing its own unique touch—from the nutty quinoa base to the tangy dressing that ties everything together. They are easy to find, easy to prep, and come together quickly for a fresh and colorful salad.
- 1 cup uncooked quinoa: This ancient grain provides a fluffy, protein-packed base that’s naturally gluten-free.
- 2 cups water or vegetable broth: Using broth adds extra depth to the quinoa, making it more flavorful.
- 1 cup cherry tomatoes (halved): Their juicy sweetness adds pops of bright red and a refreshing bite.
- 1 cup cucumber (diced): Crisp and cooling, cucumbers boost the salad’s crunch and hydration.
- 1/2 cup red bell pepper (diced): Sweet and slightly smoky, red peppers brighten both taste and appearance.
- 1/4 cup red onion (finely chopped): Offers a punch of sharpness balanced by the other mellow ingredients.
- 1/2 cup kalamata olives (sliced): These briny gems bring a bold saltiness that contrasts beautifully with the creamy feta.
- 3/4 cup crumbled feta cheese: The star dairy ingredient with its salty, tangy creaminess that pulls the salad together.
- 1/4 cup fresh parsley (chopped): Adds a fresh herbaceous note and a lovely green color.
- 2 tablespoons fresh mint (optional): For an added hint of cool and aromatic lift, mint is a perfect Mediterranean touch.
- 1/4 cup extra virgin olive oil: Rich, fruity olive oil forms the base of the zesty dressing.
- 2 tablespoons fresh lemon juice: Brightens the dressing with a refreshing citrus zing.
- 1 tablespoon red wine vinegar: Adds tang and balances the richness of the oil and feta.
- 1 garlic clove (minced): Gives the dressing an aromatic depth and mild heat.
- 1/2 teaspoon dried oregano: Classic Mediterranean herb that ties the salad’s flavors together perfectly.
- Salt and black pepper to taste: Essential seasonings to elevate all the ingredients in the salad.
How to Make Mediterranean Quinoa Salad with Feta Recipe
Step 1: Cook the quinoa
Rinse the quinoa under cold water to remove any bitter coating. Combine it with water or vegetable broth in a medium saucepan and bring to a boil. Then, reduce heat, cover, and simmer gently for about 15 minutes until the liquid is fully absorbed. Once done, remove from heat, let it sit covered for 5 minutes, then fluff with a fork. Allow the quinoa to cool completely; this is critical to keep your salad fresh and avoid sogginess.
Step 2: Prepare the fresh ingredients
While the quinoa cools, halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and slice the kalamata olives. Chop the parsley and mint if you’re using it. Preparing all vegetables beforehand ensures a quick assembly and keeps everything crisp and vibrant in your salad.
Step 3: Make the dressing
In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. This simple vinaigrette is where all the Mediterranean flavors live, adding brightness and a luscious finish to the salad.
Step 4: Combine and toss
In a large mixing bowl, combine the cooled quinoa with all the chopped vegetables, olives, crumbled feta, and herbs. Pour the dressing over everything and toss gently but thoroughly until every bite is coated. This step is key for blending flavors and ensuring each mouthful is wonderfully balanced.
Step 5: Chill and let flavors meld
Place your salad in the fridge for 20 to 30 minutes before serving. Chilling allows the ingredients to soak up the dressing and the flavors to harmonize fully—making this Mediterranean Quinoa Salad with Feta Recipe even more delightful.
How to Serve Mediterranean Quinoa Salad with Feta Recipe
Garnishes
To elevate the presentation and taste, garnish with a few additional crumbles of feta, a sprinkle of chopped fresh parsley, or even a few whole kalamata olives. A drizzle of good-quality olive oil right before serving can add an extra touch of richness and shine.
Side Dishes
This salad pairs beautifully with grilled chicken, lamb kebabs, or simply alongside warm pita bread. It also makes a vibrant companion to dishes like roasted vegetables or a Mediterranean mezze spread filled with hummus and baba ghanoush.
Creative Ways to Present
For parties, try serving your Mediterranean Quinoa Salad with Feta Recipe in individual glass jars or small bowls for a charming look. You can also stuff it into hollowed-out bell peppers or tomatoes for an edible serving vessel that’s as fun as it is tasty.
Make Ahead and Storage
Storing Leftovers
Store leftover salad in an airtight container in the refrigerator. It keeps well for up to 2 days, and the flavors actually become more pronounced. Just give it a quick toss before serving if the dressing settles at the bottom.
Freezing
Because of the fresh vegetables and delicate feta, this salad does not freeze well. It’s best enjoyed fresh or refrigerated to preserve the best taste and texture.
Reheating
This salad is served cold or at room temperature, so reheating is not necessary and not recommended. For a warmer version, try gently warming the quinoa before mixing with the other fresh ingredients, but keep the salad itself cool.
FAQs
Can I make this salad vegan?
Absolutely! Simply omit the feta cheese or substitute it with your favorite plant-based alternative, such as a vegan feta or crumbled tofu, to keep it deliciously dairy-free.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making this Mediterranean Quinoa Salad with Feta Recipe a safe and hearty option for those with gluten sensitivities or celiac disease.
How far in advance can I prepare this salad?
You can make the salad up to a day ahead. In fact, it tastes even better after a few hours as the flavors mingle. Just keep it chilled and toss gently before serving.
Can I use other grains instead of quinoa?
While quinoa is ideal for this recipe due to its texture and protein content, you could experiment with bulgur, couscous, or even farro. Adjust cooking times and liquid amounts accordingly.
What if I don’t have fresh herbs like parsley or mint?
If fresh herbs aren’t available, dried herbs can be used in smaller amounts, though fresh herbs will always provide a brighter, more vibrant flavor. You might also try adding a squeeze of extra lemon juice for brightness.
Final Thoughts
Once you try this Mediterranean Quinoa Salad with Feta Recipe, it’s bound to become a favorite go-to for a healthy, flavorful meal. It’s effortless, nourishing, and endlessly adaptable, perfect for any season or occasion. So grab those simple ingredients, whip it up, and enjoy a delicious taste of the Mediterranean in your own kitchen.
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Mediterranean Quinoa Salad with Feta Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten Free
Description
A refreshing and nutritious Mediterranean Quinoa Salad featuring protein-rich quinoa, fresh vegetables, tangy feta cheese, and a zesty lemon-olive oil dressing. Perfect for a healthy lunch or light dinner, this salad is easy to prepare, gluten-free, and vegetarian-friendly.
Ingredients
Salad Ingredients
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup kalamata olives, sliced
- 3/4 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint (optional)
Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook Quinoa: Rinse the quinoa under cold water thoroughly, then combine it with water or vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 15 minutes or until the liquid is fully absorbed.
- Rest and Fluff: Remove the saucepan from heat and keep it covered for an additional 5 minutes to let the quinoa steam. Then, fluff it gently with a fork and allow it to cool completely to room temperature.
- Prepare Salad Mix: In a large mixing bowl, combine the cooled quinoa with cherry tomatoes, cucumber, red bell pepper, finely chopped red onion, sliced kalamata olives, crumbled feta cheese, chopped parsley, and optional fresh mint.
- Make Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, and salt and black pepper to your taste until emulsified.
- Toss Salad: Pour the dressing over the quinoa and vegetable mixture. Toss gently but thoroughly until every ingredient is evenly coated with the dressing.
- Chill and Serve: Cover the salad and chill it in the refrigerator for 20 to 30 minutes to allow the flavors to meld beautifully. Serve chilled or at room temperature.
Notes
- This salad can be prepared up to a day in advance; the flavors deepen and intensify as it sits.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- Use vegetable broth to cook quinoa for added flavor instead of water.
- Optional fresh mint adds a bright, herbal note but can be omitted if unavailable.
