Easy Mediterranean Quinoa Salad with Feta and Lemon-Herb Vinaigrette
A vibrant, nutrient-packed salad featuring fluffy quinoa, crisp vegetables, briny feta, and a zesty homemade lemon-herb vinaigrette. Perfect for meal prep, picnics, or a light lunch, this dish delivers authentic Mediterranean flavors in under 30 minutes.
Ingredients
Ingredients
- 1 cup quinoa uncooked, rinsed well
- 2 cups water or vegetable broth for more flavor
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced, English or Persian variety preferred
- 0.5 cup red onion finely diced
- 0.5 cup kalamata olives pitted and sliced
- 4 oz feta cheese cubed or crumbled
- 0.25 cup fresh parsley chopped
- 0.25 cup extra virgin olive oil high quality
- 2 tbsp fresh lemon juice about 1 lemon
- 1 tsp dried oregano or 1 tbsp fresh
- 1 tsp salt adjust to taste
- 0.5 tsp black pepper freshly ground
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The quinoa will absorb the dressing over time; add a splash of olive oil or lemon juice before serving leftovers if dry. Make-Ahead: Cook the quinoa and chop the vegetables up to 2 days in advance. Store separately and combine with dressing just before serving for maximum crunch. Substitutions: Substitute feta with goat cheese or omit for a dairy-free version. Add chickpeas for extra protein. Serving Suggestions: Serve as a standalone light lunch, a side dish for grilled chicken or fish, or stuffed into lettuce wraps.