Easy Mediterranean Quinoa Salad with Lemon Vinaigrette Dressing
A vibrant, protein-packed salad featuring fluffy quinoa, crisp vegetables, and tangy feta cheese tossed in a bright lemon vinaigrette. This refreshing dish is perfect for meal prep, potlucks, or a light, healthy lunch.
Ingredients
Ingredients
- 1 cup quinoa rinsed well
- 2 cups water
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1/2 cup red onion finely diced
- 1/2 cup Kalamata olives pitted and sliced
- 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 tbsp red wine vinegar
- 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 4 days. The flavors improve overnight. Make-Ahead Tip: Cook the quinoa and chop the vegetables up to 2 days in advance. Assemble with dressing just before serving for optimal texture. Variations: Add 1 cup of chickpeas for extra protein, or substitute the feta with goat cheese for a different tang. For a dairy-free version, omit the cheese and add 1/4 cup of toasted pine nuts. Serving Suggestions: This salad is excellent as a side dish with grilled chicken or fish, or as a main course for a light lunch.