Easy Mediterranean Quinoa Salad with Feta and Lemon Vinaigrette
A vibrant, protein-packed quinoa salad featuring crisp vegetables, creamy feta cheese, and a bright, zesty lemon vinaigrette. This dish is perfect for a healthy lunch or a refreshing side dish, requiring no cooking for the salad components.
Ingredients
Ingredients
- 1 cup quinoa rinsed well
- 2 cups water for cooking quinoa
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion thinly sliced
- 1/2 cup kalamata olives pitted and halved
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days. The flavors meld and improve overnight. Make-Ahead: Cook the quinoa and chop the vegetables up to 2 days in advance. Store separately and combine with the vinaigrette and feta just before serving. Substitutions: Use chickpeas for extra protein, or swap feta with goat cheese. For a dairy-free version, omit the feta. Serving Suggestions: Serve with grilled chicken or fish for a complete meal, or enjoy as is for a light vegetarian option.