Easy Mediterranean Quinoa Salad with Feta and Cucumber
A refreshing, protein-packed salad featuring fluffy quinoa, crisp cucumber, tangy feta, and a bright lemon-herb dressing. Perfect for meal prep, picnics, or a light lunch.
Ingredients
Ingredients
- 1 cup quinoa rinsed well under cold water
- 2 cups water
- 1 medium cucumber diced (about 1.5 cups)
- 1 cup cherry tomatoes halved
- 0.5 cup red onion thinly sliced
- 0.5 cup feta cheese crumbled
- 0.25 cup kalamata olives pitted and halved
- 0.25 cup fresh parsley chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavors develop and improve over time. Make-Ahead: Cook the quinoa and chop the vegetables up to 2 days in advance. Store separately and combine with dressing just before serving. Variations: Add chickpeas for extra protein, swap feta for goat cheese, or add diced bell peppers for more crunch. Serving Suggestions: Serve chilled as a side dish with grilled chicken or fish, or enjoy as a standalone vegetarian main course.