Easy Mediterranean Quinoa Salad with Lemon Herb Dressing
A vibrant, protein-packed quinoa salad loaded with crisp cucumbers, juicy tomatoes, briny olives, and feta cheese. It's tossed in a zesty lemon herb dressing that makes it perfect for meal prep, potlucks, or a light lunch.
Ingredients
Ingredients
- 1 cup dry quinoa rinsed thoroughly under cold water
- 2 cups water or vegetable broth for extra flavor
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced (about 1 cup)
- 1/2 cup kalamata olives pitted and sliced
- 1/2 cup red onion finely diced
- 4 oz feta cheese cubed or crumbled
- 1/4 cup fresh parsley chopped
- 1/4 cup olive oil extra virgin
- 2 tbsp fresh lemon juice about 1 lemon
- 1 tsp dried oregano rubbed between fingers to release oils
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper freshly cracked
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. Make-Ahead: You can cook the quinoa up to 2 days in advance and keep it chilled. Assemble the salad just before serving for the best texture, or toss everything together the night before. Substitutions: Swap feta for goat cheese, or omit for a vegan version (use chickpeas for protein). Add-ins: Grilled chicken or chickpeas make this a heartier main course.