Mediterranean Quinoa Salad Lemon (Printable)
Fluffy quinoa tossed with fresh vegetables, olives, and a bright lemon dressing for a light, vibrant dish.
# What You'll Need:
→ Quinoa
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Herbs
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 cup red bell pepper, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/3 cup Kalamata olives, pitted and sliced
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped
→ Cheese
11 - 1/2 cup feta cheese, crumbled (optional)
→ Lemon Dressing
12 - 1/4 cup extra virgin olive oil
13 - 3 tablespoons fresh lemon juice
14 - 1 teaspoon lemon zest
15 - 1 clove garlic, minced
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork and allow to cool to room temperature.
02 - In a large bowl, combine cooled quinoa with cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, parsley, and mint.
03 - Whisk together extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper in a small bowl or jar.
04 - Pour the dressing over the quinoa mixture and toss gently until evenly coated.
05 - Fold in crumbled feta cheese if using, ensuring it is evenly distributed throughout the salad.
06 - Taste and adjust seasoning as needed. Serve immediately or chill for 1 hour to let flavors meld.
# Cooking Tips:
01 -
- It comes together in under 35 minutes and tastes even better the next day.
- Naturally vegetarian and gluten-free without any compromise on flavor or satisfaction.
- Works as a light lunch, elegant side dish, or even meal prep that actually stays fresh.
02 -
- If you dress the salad too far ahead, the quinoa will absorb all the liquid and turn dense—wait until just before serving, or add the dressing only to the portion you're eating and keep the rest separate.
- Rinsing the quinoa is non-negotiable; if you skip it, you'll get a bitter, unpleasant taste that no amount of other flavors can fix.
03 -
- Make extra dressing and keep it in a jar in your refrigerator—it works on roasted vegetables, grains, and even simple green salads all week long.
- If you're cooking for people with dairy allergies, the salad is just as delicious without feta, and a handful of toasted pine nuts or pumpkin seeds adds a similar textural richness.