Mediterranean Quinoa Salad with Feta (Printable)
Fluffy quinoa tossed with cherry tomatoes, crisp cucumbers, tangy feta, and Kalamata olives in a zesty lemon oregano dressing.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cucumber, diced
05 - 0.5 red onion, finely chopped
06 - 1 red bell pepper, diced
07 - 0.25 cup fresh parsley, chopped
→ Cheese & Olives
08 - 0.75 cup feta cheese, crumbled
09 - 0.5 cup Kalamata olives, pitted and sliced
→ Dressing
10 - 0.25 cup extra virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon red wine vinegar
13 - 1 garlic clove, minced
14 - 1 teaspoon dried oregano
15 - Salt and black pepper, to taste
# How To Make It:
01 - In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes until water is absorbed and quinoa is tender. Remove from heat and allow to cool completely.
02 - Fluff the cooled quinoa with a fork and transfer to a large salad bowl.
03 - Add cherry tomatoes, cucumber, red onion, bell pepper, parsley, feta cheese, and olives to the quinoa.
04 - In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until emulsified.
05 - Pour the dressing over the salad and toss gently to combine all ingredients evenly.
06 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.
# Tips from dashanddishes:
01 -
- The quinoa soaks up all the flavors like tiny flavor sponges but stays delightfully fluffy even after days in the fridge.
- Its one of those rare dishes that actually tastes better the longer it sits, making it perfect for meal prep or bringing to gatherings.
02 -
- Adding the feta and olives just before serving rather than mixing them in ahead keeps their flavors distinct instead of having them disappear into the background.
- The quinoa absorbs liquid as it sits, so if youre making this ahead, reserve some dressing to brighten it up just before serving.
03 -
- Toast the quinoa in the dry pan for 2-3 minutes before adding water to bring out a deeper nutty flavor that elevates the entire dish.
- If your red onion tastes too sharp, soak the chopped pieces in ice water for 10 minutes, then drain thoroughly to maintain the flavor while removing the bite.