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This healthy Greek quinoa salad is simple, easy to make, and delicious! The lemony vinaigrette dressing is light and flavorful. You can easily make the salad vegan by taking out the feta cheese.

Mediterranean Quinoa Salad

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

Course Salad
Cuisine Mediterranean
Keyword Greek quinoa salad, Mediterranean quinoa salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Salt & Lavender

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

  1. Cook quinoa according to package directions. Once cooked, set aside to cool.
  2. Meanwhile, prep the rest of the salad ingredients and add them to a large salad bowl.
  3. Once quinoa has cooled, add it to the salad bowl.
  4. 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. 
  5. You can chill the salad first or eat right away. Salad will keep in the fridge for a few days.