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Your perfect summer salad has finally arrived: introducing, my magical Mediterranean Quinoa Salad. This salad is my riff off of a traditional Greek Salad, but with one of my favorite ingredients… quinoa!
This is the perfect addition to your summer cookouts, or can also be eaten on its own for a light, healthy dinner. And whatever you do, don’t skimp on the tangy homemade dressing; it’s so good, you’ll want to drink it and pour it on your life. Trust me.
Despite my name being Kalejunkie, I have to admit: salads are NOT my favorite food. Personally, I find them dull and lacking flavor most of the time, which is why I stay away from them, or make my own. For me to want to eat a salad, it has to be full of lots of fun things: crisp veggies, croutons, cheese, herbs, and, of course, a killer dressing. Without at least a few of these, the salad just isn’t worth it to me. Call me picky, but I know I can’t be the only one who doesn’t like a sad salad!
But I’m really excited to share this salad recipe with you today, because it is anything BUT sad and boring. This Mediterranean Quinoa Salad is loaded with crisp veggies, fresh parsley, creamy feta cheese, and is topped with a dressing you will be obsessed with. How do I know that? Because I am obsessed with it! My family has been LOVING this dressing on this salad, on sandwiches, and even with veggies dipped into it!
The best part is, this salad is so easy to put together: just prepare and chop all your veggies ahead of time, make a big batch of dressing, and boom, you’ve meal-prepped a killer salad for the week.
And if you’re looking for more meal-prep salads, then I’VE GOT YOU! My Ultimate Kale Salad with Creamy Tahini Lemon Dressing is one of my favorite meal-prep salads of all time (just be sure to store the dressing in a separate container). Or, you can try my Shaved Brussels Sprouts Salad with Dijon Dressing for a crispy crunchy salad that only gets better with time!
What you need to make this Mediterranean Quinoa Salad
When you look at the recipe card, you be thinking, “Wow, that’s a lot of ingredients for a relatively simple salad!” But I promise, it’s really not! And each and every ingredient is worth it. If it wasn’t it wouldn’t be in here!
- Quinoa: I recommend using a tricolored quinoa for this recipe; it provides a fluffier texture, and is full of iron and fiber.
- Water: A little water will help to cook the quinoa.
- Kosher Salt: I love big, flaky kosher salt in my salads; it really helps to bring out the flavor of the vegetables!
- English Cucumber: I love an English cucumber, because you don’t have to peel it first!
- Red Bell Pepper: I always try to purchase organic where possible for bell peppers, since the skin tends to be waxy, which means that the pesticides and residues are harder to clean off. And, if you can’t find a red bell pepper, pick up any color! The red just gives the dish a nice color pop!
- Red Onion: Red onion gives a fantastic flavor, so don’t skip it. Be sure to dice the pieces very fine.
- Kalamata Olives: Kalamata olives give the best flavor! Be sure to remove the pits before adding them to the salad.
- Parsley: I like using Italian (flat leaf) parsley, but you can use the curly parsley also. It’s up to you.
- Feta Cheese: Feta cheese is a Mediterranean diet staple, and I personally love it. Trader Joe’s has a great Greek Feta!
- Olive Oil: Olive oil is my favorite oil to use in salad dressings because it tastes amazing and it’s such a great heart-healthy oil.
- Lemon Juice: The lemon juice gives the dressing a tangy flavor – yee haw!
- Red Wine Vinegar: I always keep a bottle of red wine vinegar on-hand in my pantry, because it’s inexpensive and packs a nice tangy flavor.
- Garlic: I recommend using fresh garlic cloves.
- Oregano: Died oregano works great for the dressing.
- Salt + Pepper: A little salt and pepper make everything taste better!
How to make this Mediterranean Quinoa Salad
Making this salad is so simple, and requires just a few more steps than throwing everything into a bowl! But I promise, the extra steps are worth it! 🙂
- Rinse quinoa well, and add it to a medium saucepan with the water and salt.
- Reduce heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes.
- Uncover and fluff with a fork.
- Transfer quinoa to a large bowl and place in the fridge to cool.
- Next, prep the dressing by whisking together all of the ingredients.
- Next, chop the veggies – cucumber, bell pepper, red onion, and olives.
- Remove quinoa from the fridge. Add the veggies in, along with the dressing. Taste and adjust seasonings. Sprinkle feta on top, and enjoy!
Other Kalejunkie Mediterranean/Greek-inspired recipes you will love
Mediterranean Mashed Chickpea Salad
Caramelized Honey Roasted Carrots with Feta
If you make this recipe, please be sure to leave a comment below! And, since Instagram is my home away from home, tag me in your creations so I can see and repost on my IG stories! Enjoy! xx
Your perfect summer salad has finally arrived: introducing, my magical Mediterranean Quinoa Salad. This salad is my riff off of a traditional Greek Salad, but with one of my favorite ingredients... quinoa! This salad is the perfect addition to your summer cookouts, or can also be eaten on its own for a light, healthy dinner. And whatever you do, don't skimp on the tangy homemade dressing; it's so good, you'll want to drink it. Trust me.
Ingredients
Quinoa salad:
- 1 ½ Cups Tricolored Quinoa
- 2 ¾ Cups Water
- ½ Teaspoon Kosher Salt
- 1 Large English Cucumber
- 1 Medium Red Bell Pepper chopped
- 1 Medium Red Onion
- 1 Cup Kalamata Olives pitted, halved
- ½ Cup Parsley coarsley chopped
- ½ Cup Feta Cheese crumbled
Dressing:
- ¼ Cup Olive Oil
- ¼ Cup Lemon Juice (1 lemon)
- 1 Tablespoon Red Wine Vinegar
- 2 Cloves Garlic mashed
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Sea Salt more as needed
- ¼ Teaspoon Black Pepper more as needed
Instructions
- Rinse quinoa well, and add it to a medium saucepan with the salt and water.
- Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes.
- Uncover and fluff with a fork.
- Transfer quinoa to a large bowl and place in the fridge to cool.
- Next, prep the dressing by whisking together all of the ingredients.
- Next, chop the veggies - cucumber, bell pepper, red onion, and olives.
- Remove quinoa from the fridge. Add the veggies in, along with the dressing. Taste and adjust seasonings. Sprinkle feta on top, and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
Hello from Canada
We don’t leave food reviews normally however this salad paired with the Greek chicken
Was outstanding.
Quinoa not really on our shopping list but will be on a go forward!
Dabbled in Mediterranean food through Cypriot neighbours.
This flavour combo is next level
Thanks so much
Ron and Lil
I am so happy to hear that, Ron and Lily! Thank you so much for your review!
This salad was delicious!!! I made your grilled chicken to give it protein and make it more filling! It is now on repeat at my house!!!
Thank you!!
Yum! That sounds delicious, Marty! Thank you so much for making this recipe, and for leaving such a kind review!
We love this salad with a greek marinated chicken and some spinach and/or arugula. Makes a quick and satisfying dinner with no fuss
YUM! Suzy, that sounds delicious! Have you tried my best ever greek chicken marinade? You would love it with this recipe! https://kalejunkie.com/the-best-ever-greek-chicken-marinade/
I used 1 1/2 cups of cooked quinoa and it turned out great! One of my favorite recipes and it will likely go into my weekly lunch rotation 🙂
I’m so glad it turned out so well! Thank you for your review, Katie!
Hello, can you please clarify the amount of Quinoa? Thank you very much!
Hi Sylvia! It’s 1 1/2 cups!