This Mediterranean Quinoa Salad makes such a delicious lunch or light dinner. It is full of fresh and delicious ingredients and is pulled together perfectly with Greek salad dressing!
If you have been following me for a while, you know I love quinoa. There is so much that is great about quinoa. The thing that I love the most about it is that it acts as both a carbohydrate and a protein in recipes, while still being gluten-free. Its consistency is somewhat like rice (making it a great replacement like when I turned cilantro lime rice into cilantro lime quinoa), but it is technically a seed, so it has protein in it. I find that that means it keeps me fuller much longer.
If you are looking to eat a little healthier, you will absolutely love this Mediterranean Quinoa Salad. It is full of healthy ingredients, can be made days in advance, and is absolutely deliciously filling.
Absolutely delicious! I made this for dinner this evening and it turned out fantastic.
How to Make Mediterranean Quinoa Salad
This Greek quinoa salad is amazing because it comes together so easily. It is full of amazing fresh ingredients and totally packed with flavor. Be sure to scroll to the recipe card at the bottom of the post for the full recipe including all ingredients and their measurements.
- Make the quinoa. Read more on this below.
- Make the dressing. Whisk together the ingredients for the dressing. I love my Greek salad dressing on this recipe! But you could just as easily use my balsamic dressing.
- Chop the veggies. This is perfect to do while your quinoa cooks. The cucumber, red pepper, and onion all need to be chopped into small pieces.
- Combine the ingredients. Toss the cooked quinoa with the chopped vegetables, feta cheese, and dressing in a large bowl. If you are making this ahead of time, wait to add the dressing. Enjoy!
How to Make Quinoa
I love making my quinoa in the Instant Pot because it makes it so easy, but you can easily make it on the stovetop. The instructions for making it on the stove top is in the recipe card at the bottom of the post.
Rinsing Quinoa
No matter how you decide to make your quinoa, it is important to rinse it first. Rinsing the quinoa prevents it from having a bit of a bitter taste in the final recipe.
Instant Pot Quinoa
Greek Salad Dressing
This salad is tied together with my Greek salad dressing. Simple ingredients including red wine vinegar, olive oil, and lemon juice are whisked together to add amazing flavor to this quinoa salad. I love my homemade recipe, but if making your own dressing will hold you back from making this, use store-bought. You could also just as easily use my Balsamic Dressing in this salad.
Greek Salad Dressing Recipe
Substitutions and Variations
- Add in more protein. You could toss in some chickpeas (garbanzo beans) as we do in my Mediterranean salad. Cooked shrimp or shredded chicken would also be delicious additions.
- Make it vegan. This salad is already vegetarian, but if you remove the feta it will be vegan as well. I would suggest that if you remove the feta you add in some toasted pine nuts for added flavor and protein.
- Change out the vegetables. If you don’t like one of the vegetables in this recipe, you can remove it and double up one of the current vegetables or swap it out for red bell peppers or some arugula.
Storing This Salad
This salad is freshest the day it is thrown together. That being said, it will last in the refrigerator for up to four days in an airtight container. If you want to make it last longer, don’t toss the salad with the dressing right away.
Other Great Salads and Sides
If you make this Greek quinoa salad recipe or any of my other recipes, please leave me a comment and let me know what you think!
Mediterranean Quinoa Salad
Ingredients
- 1 cup quinoa dry and rinsed (180 grams)
- 2 Roma tomatoes diced
- 1 medium cucumber diced
- 1 small red pepper diced
- 1/2 red onion diced
- 6 ounces feta cheese crumbled (170.1 grams)
- 1/2 cup chopped kalamata olives (113.5 grams)
- 1/2 cup Greek Salad Dressing or added to taste (124 grams)
- fresh parsley minced for garnish
Instructions
- Combine the rinsed quinoa and 2 cups water in a medium saucepan over medium-high heat and bring to a boil. Reduce to a simmer, and continue cooking until all the water is absorbed, about 10 to 15 minutes. Fluff the quinoa with a fork and allow to cool. Alternatively, you can make Instant Pot Quinoa.1 cup quinoa
- After quinoa has cooled, combine with the veggies and feta.2 Roma tomatoes, 1 medium cucumber, 1 small red pepper, 1/2 red onion, 6 ounces feta cheese, 1/2 cup chopped kalamata olives
- Top with Greek Salad Dressing to taste. Garnish with a little fresh parsley if desired.1/2 cup Greek Salad Dressing, fresh parsley
Bonnie says
WOW. This salad was amazing. It’s a keeper recipe.
I’ms o glad you liked it!
Tania says
Thank you! This salad is the best I’ve ever!!!
I’m so glad you liked it!
Cindy says
Can’t wait to make the quinoa salad as it sounds delicious. I have used quinoa in replacement for the bulgar in tabouleh and it is fantastic so I’m sure I will like this recipe. I, too, like making my own dressing so the Greek dressing will be right with it.
I hope you love it!
Maureen says
Looks so delicious.Tomorrow nights dinner. I have everything in!
I hope you love it!
Ashley says
Great recipe for a light and refreshing meal! I like adding grilled chicken for more protein. Thank you!
I’m so glad you enjoy it, Ashley!