Mediterranean Quinoa Salad

This Mediterranean quinoa salad is fresh, bursting with flavor, healthy, and filling. Perfect for light lunches or meal prep!

I have quite a few Mediterranean-inspired recipes on this blog, and I figured it was time for another one with quinoa. The other one is a Mediterranean vegan meal prep recipe.

This Greek quinoa salad is great for making ahead. It'll take you through summer lunches, potlucks, and picnics. 

I tested this recipe out on my best friend, and she liked it so much that I sent her home with the leftovers. I love the rich colors in this salad. You're definitely getting your vitamins when you eat the rainbow! 🙂

Quinoa is rich in iron, and it's quite filling without being too heavy. The olives and feta make this salad a meal - you won't go hungry eating this.

If you love quinoa salads, check out my Thai quinoa salad or my ranch chicken quinoa salad.

Recipe notes & tips:

• You can easily make this easy quinoa salad recipe vegan by omitting the feta.
• You could add some chickpeas in for more protein in addition to/instead of the feta if you wish.
• Feel free to add/sub ingredients as needed... this is a very flexible recipe!

Love Mediterranean salads? Try my avocado Greek salad or my Mediterranean chickpea salad.

Have you made this Mediterranean quinoa salad recipe? Tag me #saltandlavender on Instagram so I can see your photos!

Questions? Talk to me in the comments below!

Mediterranean Quinoa Salad

This Mediterranean quinoa salad is fresh, bursting with flavor, healthy, and filling. Perfect for light lunches or meal prep!

5 from 2 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Salad

Cuisine Mediterranean

Servings 4

Calories 295 kcal

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Ingredients

 

• 1 cup uncooked quinoa
• 3 Persian (mini) cucumbers or 1/2 English cucumber, sliced
• Generous handful little tomatoes halved
• 1 red bell pepper chopped
• 1/2 green bell pepper chopped
• Handful kalamata olives pitted
• 2 tablespoons red onion chopped
• 3.5 ounces cubed feta (I used the kind packed in oil + herbs)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano (or more to taste)
• Salt & pepper to taste

Instructions

 

• Cook quinoa according to package directions. Once cooked, set aside to cool.
• Meanwhile, prep the rest of the salad ingredients and add them to a large salad bowl.
• Once quinoa has cooled, add it to the salad bowl.
• Add the dressing right into the bowl. You may need to adjust the lemon juice/vinegar/oil/oregano quantities to suit your personal tastes. 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. 
• You can chill the salad first or eat right away. Salad will keep in the fridge for a few days. 

Notes

• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 295kcalCarbohydrates: 34gProtein: 11gFat: 13gSaturated Fat: 5gCholesterol: 22mgSodium: 456mgPotassium: 449mgFiber: 5gSugar: 4gVitamin A: 1334IUVitamin C: 56mgCalcium: 159mgIron: 3mg

Keyword Greek quinoa salad, Mediterranean quinoa salad

Author Natasha Bull