Easy Mediterranean Quinoa Salad with Feta and Cucumbers
A refreshing, protein-packed salad featuring fluffy quinoa, crisp cucumbers, tangy feta, and a zesty lemon-herb dressing. This no-cook (after quinoa preparation) dish is perfect for a light lunch or a make-ahead side.
Ingredients
Ingredients
- 1 cup quinoa rinsed thoroughly
- 2 cups water or vegetable broth
- 1 cup cucumber diced (about 1 medium cucumber)
- 1 cup cherry tomatoes halved
- 0.5 cup red onion thinly sliced
- 0.5 cup feta cheese crumbled
- 0.25 cup fresh parsley chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tsp dried oregano
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop. Make-Ahead: Cook the quinoa and chop the vegetables up to 2 days in advance; store separately. Assemble with dressing just before serving for optimal texture. Substitutions: Use fresh mint or dill instead of parsley. For a vegan version, omit the feta or use a plant-based feta alternative. Serving Suggestions: Serve as a side dish with grilled chicken or fish, or enjoy as a main course for a light vegetarian meal.