Description
A refreshing Mediterranean Quinoa Salad that’s perfect for outdoor parties and summer potlucks. This easy, make-ahead dish combines quinoa, crisp vegetables, olives, feta, and zesty lemon dressing for a healthy, flavorful crowd-pleaser.
Ingredients
Scale
- 2 cups cooked and cooled quinoa (about 3/4 cup uncooked)
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 large red bell pepper, diced
- 1/2 red onion, finely diced
- 3/4 cup kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Cook the quinoa: Rinse quinoa, then simmer with water for 15 minutes. Fluff and cool completely.
- Prep vegetables: Dice cucumber, bell pepper, onion, and halve cherry tomatoes. Soak onion in ice water to reduce sharpness.
- Make dressing: Whisk olive oil, lemon juice, vinegar, garlic, oregano, mustard, salt, and pepper.
- Assemble salad: Combine quinoa, vegetables, olives, and half the herbs. Add most of the dressing, toss gently, fold in feta and remaining herbs.
- Chill & serve: Refrigerate for at least 30 minutes. Toss before serving and garnish with extra herbs and feta.
Notes
This salad can be made ahead and tastes even better after chilling. Perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook/Make-Ahead
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 3g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 12mg