Easy Mediterranean Quinoa Salad with Feta and Cucumbers

Sara Coleman

A vibrant, protein-packed salad featuring fluffy quinoa, crisp cucumbers, tangy feta, and a bright lemon-herb dressing. It's a refreshing, make-ahead meal that's perfect for lunch or as a side dish.

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Prep Time 15

Cook Time 15

Total Time 30

Servings 4 servings

Calories 320 kcal

Ingredients

1 cup quinoa rinsed thoroughly
2 cups water or vegetable broth
1 cup English cucumber diced (about 1 medium cucumber)
1 cup cherry tomatoes halved
0.5 cup red onion finely diced
0.5 cup kalamata olives pitted and sliced
0.5 cup fresh parsley chopped
4 oz feta cheese crumbled (about 1 cup)
0.25 cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp dried oregano
0.5 tsp salt
0.25 tsp black pepper

Notes

Make-Ahead: The quinoa can be cooked up to 2 days in advance and stored in the refrigerator. Assemble the salad up to 4 hours before serving for best texture. Storage: Keep in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight. Variations: Add chickpeas for extra protein, or substitute kalamata olives with capers. For a dairy-free version, omit the feta and add a pinch of sumac to the dressing. Serving Suggestions: Serve as a main dish, or as a side with grilled chicken or fish.