Introduction
On a warm afternoon in early spring, I found myself craving something fresh, colorful, and nourishing—something that could stand as both a light lunch and a satisfying dinner. That was the day I first tossed together a bowl of quinoa salad, without realizing it would become one of my most requested recipes among friends and family. As I scribbled notes in my kitchen journal, my friend Lina Vexley walked in, took one bite, and said, “You need to share this with the world.” And so, this recipe was born—simple, wholesome, and endlessly customizable.
Fresh Mediterranean Quinoa Salad
Equipment
- Saucepan
- Cutting board
- Mixing Bowl
Ingredients
- 1 cup quinoa uncooked
- 2 cups water
- 1 cup cherry tomatoes halved
- 1 cucumber sliced
- 1/2 cup yellow bell pepper diced
- 1/3 cup kalamata olives pitted
- 1/3 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice freshly squeezed
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Rinse the quinoa under cold water to remove bitterness.
- Cook the quinoa in 2 cups of water. Bring to a boil, cover, and simmer for 15 minutes.
- Fluff quinoa with a fork and let it cool completely.
- Chop vegetables and place them in a large bowl.
- Add cooled quinoa, olives, feta, and parsley to the bowl.
- Whisk olive oil, lemon juice, mustard, salt, and pepper together to make dressing.
- Pour dressing over salad and toss gently to combine.
- Serve immediately or chill for up to 3 days.
Notes
Nutrition
How to Make the Recipe
Making this quinoa salad is incredibly simple, and most of the time spent is just waiting for the quinoa to cool so the vegetables stay crisp and fresh. Start by rinsing your quinoa—a small but essential step that removes its natural coating, which can taste slightly bitter. Cook the quinoa in water until fluffy, then spread it out on a plate or baking sheet to cool faster. While it cools, chop the vegetables: juicy cherry tomatoes, crunchy cucumber, sweet bell pepper, and briny olives add the perfect texture balance.
Once the quinoa reaches room temperature, combine everything in a large mixing bowl. The feta and parsley bring brightness and depth, but feel free to use mint, cilantro, or even basil depending on your flavor preference. The dressing is a classic Mediterranean blend of olive oil, lemon juice, Dijon mustard, salt, and pepper—simple but powerful. Whisk it well so the mustard helps emulsify the oil and lemon.
Pour the dressing over the salad and gently fold all the ingredients together with a spoon or spatula. The salad can be eaten right away, but it’s even better after chilling for at least 30 minutes, allowing the flavors to meld. One of the best parts of this dish is how flexible it is—add avocado for creaminess, chickpeas for extra protein, or grilled chicken to turn it into a full meal. This salad keeps well for up to three days in the fridge, making it perfect for meal prep or next-day lunches.
Conclusion
This quinoa salad is more than just a recipe—it’s a celebration of color, freshness, and versatility. Whether served as a side dish, a packed lunch, or the star of a summer dinner, it always delivers bold flavor with minimal effort. It’s the kind of meal that welcomes creativity, letting you swap or add ingredients based on the season, your cravings, or whatever is in your fridge. As Lina Vexley said when she tasted it for the first time: “Healthy food doesn’t need to be boring—sometimes it can be the most exciting thing on the table.”