Easy Mediterranean Quinoa Salad with Lemon Herb Dressing

Clara Woods

A vibrant, protein-packed salad featuring fluffy quinoa, crisp cucumbers, juicy tomatoes, briny olives, and creamy feta, all tossed in a bright, zesty lemon herb dressing. This no-cook (after quinoa) meal is perfect for meal prep, potlucks, or a refreshing summer lunch.

Print Recipe Pin Recipe

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 for more flavor
1 medium English cucumber diced (about 1.5 cups)
1 cup cherry tomatoes halved
0.5 cup Kalamata olives pitted and sliced
0.5 cup red onion finely diced
0.5 cup fresh parsley chopped
0.25 cup crumbled feta cheese plus extra for garnish
0.25 cup extra virgin olive oil
3 tbsp fresh lemon juice
1 tsp dried oregano
1 clove garlic minced
0.5 tsp salt
0.25 tsp black pepper

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully overnight. Make-Ahead Tip: Cook the quinoa and chop the vegetables up to 2 days in advance. Store separately and combine with the dressing just before serving for the freshest texture. Substitutions: Substitute chickpeas for a protein boost. Use arugula or spinach for extra greens. Swap feta for goat cheese if desired. Serving Suggestions: Serve as a standalone light lunch, as a side dish with grilled chicken or fish, or as a topping for a bed of mixed greens.