Easy Mediterranean Quinoa Salad with Feta and Cucumbers
A vibrant, protein-packed quinoa salad featuring crisp cucumbers, cherry tomatoes, briny kalamata olives, and creamy feta cheese tossed in a zesty lemon-oregano vinaigrette. Perfect for meal prep, potlucks, or a refreshing light lunch that comes together in under 30 minutes.
Ingredients
Ingredients
- 1 cup dry quinoa rinsed thoroughly under cold water
- 2 cups water or vegetable broth for extra flavor
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced (about 1 medium cucumber)
- 1/2 cup red onion finely diced
- 1/2 cup kalamata olives pitted and sliced
- 4 oz feta cheese crumbled (about 1 cup)
- 1/4 cup fresh parsley chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tsp dried oregano
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a few hours as the quinoa absorbs the dressing. 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, substitute parsley with fresh mint or dill, or add diced bell peppers for more crunch. For a dairy-free version, omit the feta or use a vegan feta alternative.