Mediterranean Quinoa Salad is a wonderfully filling and healthy dish that you can make for lunch, dinner, or as a side dish! It’s incredibly versatile and packed with vibrant Mediterranean ingredients like tomatoes, cucumbers, red onions, black olives, bell peppers, feta cheese, parsley, mint, and Greek dressing.
Colorful Easy Quinoa Salad
Need a vegetarian recipe that’s loaded with protein and nutrients and doesn’t skimp out on flavor? Mediterranean Quinoa Salad is the dish for you! There’s about 8 grams of protein in a single cup of cooked quinoa, and this recipe’s got 3 cups total, which yields around 24 total grams of protein. On top of that, the medley of fresh veggies in the mix also lends an abundance of vitamins and nutrients that your body will love!
Protein isn’t the only claim to fame that quinoa has. It’s also loaded with plenty of vitamins and nutrients including fiber, folate, iron, vitamin B6 and so much more. The best part? It’s also delicious! Personally, I have the hardest time sacrificing flavor for health benefits, which is why I love tossing together this salad. It’s a healthier meal that still satisfies my cravings for bold flavors and varying textures, and most importantly, it actually fills me up and doesn’t leave me still hungry.
There are so many different ways to enjoy this flavor-packed quinoa salad! Serve it for breakfast with a fried egg on top, meal prep it for your lunch at work, or toss it together as a quick and easy dinner on meatless Mondays. If you’re a carnivore like me, you can also definitely add some chicken, shrimp, or salmon on top to make it even more filling. This recipe is incredibly versatile, so it’ll really work for just about everybody!
Quinoa, fresh veggies, fresh herbs, crumbled feta and some Greek dressing – that’s all you need here!
- Quinoa – Any brand will work. I do recommend buying uncooked quinoa that has traditional cooking instructions rather than the plastic packs that go in the microwave – that quinoa tends to come out mushy.
- Cherry Tomatoes – Grape tomatoes work just as well.
- Cucumber – You can peel the cucumber if you’d like, but the skin is loaded with vitamin A.
- Red Onion
- Red Bell Pepper – Did you know these peppers are rich with both vitamin A and beta-carotene?
- Sliced Black Olives – Be sure to thoroughly drain them before adding them to the salad. Otherwise, you’ll have lots of added moisture.
- Crumbled Feta Cheese – Let’s be honest – you can measure this with your heart. I tend to add a little extra feta to most of my recipes that call for it!
- Herbs – Freshly minced parsley and mint lend the most amazing natural flavor to this salad.
- Greek Dressing – While you can certainly use a store-bought bottle in a pinch, this homemade salad dressing is SO easy to make and really creates the best flavor for this simple salad.
Cook the quinoa.
Cook your quinoa according to the package instructions. Fluff it before transferring it to a bowl.
Be sure to let it cool for a little while before adding your veggies and feta cheese!
Pro Tip: Use chicken or vegetable broth to cook the quinoa with instead of water, and add a pinch salt. This will give your quinoa such amazing flavor.
Prep the veggies and herbs.
While the quinoa is cooking, use that time to dice the tomatoes, cucumbers, bell peppers and red onions.
Mince the fresh herbs and set them aside.
Measure all of the remaining ingredients so they’re ready to go when you are.
Assemble the salad.
Once quinoa is cooled to room temperature, it’s time to assemble the salad!
Mix in the chopped veggies, crumbled feta cheese, fresh minced herbs, and Greek dressing. Serve or store, and enjoy!
Mediterranean Quinoa Salad will stay good in the fridge for about 2-3 days. Just be sure to keep it in an airtight food storage container.
After day 3, the veggies tend to go limp and lose their original crispness that makes the textures in this quinoa salad so good. Be sure to enjoy your leftovers/meal prep within that 2-3 day window!
How to Serve This Quinoa Salad
- Breakfast – Good morning! Start your morning off with some nutrients when you serve this quinoa salad beneath a fried egg. You can also add it to your favorite breakfast tacos.
- Lunch – Enjoy it as is or top it off with chicken, shrimp, or salmon. You can also add it to your favorite leafy salads or veggies wraps!
- Dinner – Again, you can always just enjoy this salad all by itself for dinner and be wholly satisfied. It’s also a wonderful healthy side dish for Greek chicken, salmon, and many other chicken and seafood dinners.
Mediterranean Quinoa Salad
- 1 cup uncooked quinoa (will make about 3 cups cooked)
- 1/2 cup chopped cherry tomatoes
- 1/2 cup chopped cucumber
- 1/2 cup red onion
- 1/2 cup chopped red bell pepper
- 1/2 cup sliced black olives drained
- 2/3 cup crumbled Feta cheese
- 3 tbsp fresh minced parsley
- 2 tbsp fresh minced mint
- 1/2 cup Greek dressing
- Cook quinoa according to the package instructions, fluff it, and transfer into a bowl. Let it cook for a few minutes before adding chopped vegetables and cheese. Pro Tip: use chicken or vegetable broth to cook the quinoa and add a little salt. This will give your quinoa a nice flavor.
- While quinoa is cooking, dice tomatoes, cucumber, bell pepper, and red onion. Mince parsley and mint and set aside. Measure remaining ingredients so it's all ready to go.
- Once quinoa is cooled, mix in vegetables, feta cheese, herbs, and Greek dressing until thoroughly incorporated.
- Store quinoa salad in an air-tight food storage container, in the refrigerator. This salad will last about 2-3 days in the refrigerator, any longer than that and the fresh veggies just won't be good and quinoa will start to dry out.