What ingredients go in Mediterranean quinoa salad?

This Mediterranean quinoa salad combines cooked quinoa with sliced Persian cucumbers, halved cherry tomatoes, chopped red and green bell peppers, pitted Kalamata olives, chopped red onion, and cubed feta cheese. The dressing is a simple mixture of olive oil, lemon juice, red wine vinegar, and dried oregano, seasoned with salt and pepper.

Can you make Mediterranean quinoa salad ahead of time?

Yes, this salad is excellent for making ahead and is perfect for meal prep. It stores well in an airtight container in the refrigerator for up to 4 to 5 days, and the flavors often improve after a day. If the salad seems dry when removed from the fridge, add a fresh squeeze of lemon juice or a drizzle of olive oil to revive it.

How do you make Mediterranean quinoa salad?

First, cook 1 cup of quinoa according to package directions and set it aside to cool. Meanwhile, chop the cucumbers, tomatoes, bell peppers, olives, and red onion and place them in a large bowl. Add the cooled quinoa, then the dressing ingredients of olive oil, lemon juice, red wine vinegar, and dried oregano, and toss well. Season generously with salt and pepper, then serve immediately or chill first.

What can you add to quinoa salad for more protein?

For extra protein, stir in a handful of chickpeas, which pair perfectly with the Mediterranean flavors. The quinoa itself is also a source of complete protein as it contains all nine essential amino acids. Other good additions include grilled chicken, canned tuna, or extra feta cheese.

Mediterranean Quinoa Salad Recipe with Fresh Veggies and Feta

Ingredients

Scale

1 cup uncooked quinoa
3 Persian cucumbers, sliced
little tomatoes, halved
1 red bell pepper, chopped
1/2 green bell pepper, chopped
kalamata olives, pitted
2 tablespoons red onion, chopped
3.5 ounces feta, cubed
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
salt
pepper

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Instructions

1-Cook quinoa according to package directions: Cook quinoa according to package directions. Once cooked, set aside to cool.
2-Meanwhile, prep the rest of the salad: Meanwhile, prep the rest of the salad ingredients and add them to a large salad bowl.
3-Once quinoa has cooled, add it to: Once quinoa has cooled, add it to the salad bowl.
4-Add the dressing ingredients (oil, lemon, vinegar,: Add the dressing ingredients (oil, lemon, vinegar, oregano) directly into the salad bowl. Taste and adjust as needed to suit your personal tastes (e.g. add a bit more oil or vinegar). I add a fair bit of salt & pepper to this recipe since the quinoa is not cooked with salt and can be quite bland otherwise.
5-You can chill the salad first or: You can chill the salad first or eat right away. Salad will keep in the fridge for a few days.

Last Step:

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Prep Time: 10 min
Cook Time: 20 min
Method: stovetop

Nutrition

Calories: 295kcal
Sugar: 4g
Sodium: 456mg
Fat: 13g
Saturated Fat: 5g
Carbohydrates: 34g
Fiber: 5g
Protein: 11g
Cholesterol: 22mg