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Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

A refreshing and healthy salad featuring fluffy quinoa, crisp vegetables, salty feta and olives, all brought together with a zesty lemon-herb dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 615
Ingredients Method Notes

Ingredients
  

For the Salad
  • 200 g tricolour or white quinoa
  • 400 ml water or vegetable stock
  • 1 large cucumber diced
  • 250 g cherry tomatoes halved
  • 1 small red onion finely sliced
  • 150 g Kalamata olives pitted and halved
  • 200 g feta cheese crumbled
  • A large handful of fresh flat-leaf parsley chopped
  • A small handful of fresh mint chopped
For the Lemon-Herb Dressing
  • 80 ml extra virgin olive oil
  • Juice of 1 large lemon about 60ml
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • ½ tsp salt or to taste
  • ¼ tsp freshly ground black pepper
  • Genuine Flavour: The earthy taste of the quinoa is beautifully complemented by the salty feta and olives while the crisp cucumber and sweet cherry tomatoes provide a fresh contrast. The bright, sharp lemon dressing pulls all these distinct elements together.
  • Ready in 30 Minutes: From start to finish this entire salad comes together in about 30 minutes, making it an excellent choice for a healthy weeknight meal or a quick lunch.
  • Flexible Recipe: This salad recipe is wonderfully adaptable. You can add a tin of chickpeas for extra protein toss in some chopped bell peppers for more crunch, or swap the parsley for fresh dill.
  • Great for Gatherings: It works beautifully for picnics potlucks, and summer barbecues. It travels well and can be made a few hours ahead, which is always a bonus when you're entertaining. For another great make-ahead option, my Big Batch Pasta Salad For Crowds is always a favourite.
  • Family Tested: This is a dish that everyone in my house enjoys. My husband loves it for his packed lunch and even the kids will eat it (though I sometimes have to put their olives on the side!).

Method
 

  1. Cook the Quinoa: Place the rinsed quinoa and water or vegetable stock in a medium saucepan. Bring to a boil, then reduce the heat to a low simmer, cover, and cook for 12-15 minutes, or until all the liquid has been absorbed.
  2. Rest and Fluff: Remove the saucepan from the heat and let it stand, still covered, for 5 minutes. This step is crucial for getting that perfect fluffy texture. After resting, fluff the quinoa gently with a fork.
  3. Cool Completely: Spread the cooked quinoa out on a large plate or baking tray to cool down to room temperature. What works best for me is popping it in the fridge for 10 minutes to speed this up. This prevents the hot quinoa from wilting the fresh vegetables.
  4. Prepare the Vegetables: While the quinoa is cooling, prepare all your vegetables. Dice the cucumber, halve the cherry tomatoes, finely slice the red onion, and chop the fresh herbs. Place them all in a large salad bowl.
  5. Make the Dressing: In a small jar with a lid, combine the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Screw the lid on tightly and shake vigorously until the dressing is emulsified and well combined.
  6. Combine the Salad: Add the cooled quinoa and halved Kalamata olives to the bowl with the vegetables.
  7. Dress and Toss: Pour the dressing over the salad and toss everything gently until well coated. Be careful not to overmix.
  8. Add Feta and Serve: Just before serving, gently fold in the crumbled feta cheese. This stops it from breaking down too much. Serve immediately, or chill for 30 minutes to allow the flavours to meld.

Notes

This salad is great for making ahead and travels well. For variations, try adding chickpeas for extra protein or bell peppers for more crunch.