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Top-down view of a Mediterranean Quinoa Salad in a white bowl on a stone surface showing red and white quinoa. (Mediterranean Quinoa Salad)

Mediterranean Quinoa Salad: The Ultimate Fresh & Healthy Lunch

This vibrant Mediterranean Quinoa Salad combines fluffy red and white quinoa with crisp cucumbers, juicy cherry tomatoes, salty feta, and a zesty lemon vinaigrette. Perfect for healthy meal prep and impressive lunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Mediterranean Quinoa Salad Ingredients
  • 1 cup (185g) White Quinoa Rinsed
  • 1 cup (185g) Red Quinoa Rinsed
  • 4 cups (960ml) Water or Vegetable Broth
  • 2 cups (300g) English Cucumber Diced into 1/2-inch cubes
  • 1 pint (280g) Cherry Tomatoes Halved
  • 1/2 medium Red Onion Thinly sliced into crescents
  • 1/2 cup (75g) Kalamata Olives Sliced
  • 1/2 cup (75g) Feta Cheese Crumbled
  • 1/4 cup (15g) Fresh Flat-Leaf Parsley Finely chopped
  • 1 teaspoon (1g) Dried Oregano
  • 1/2 cup (120ml) Extra Virgin Olive Oil
  • 2 large Lemons Juiced (approx 60ml)
  • 1 teaspoon (5g) Salt
  • 1/2 teaspoon (1g) Black Pepper

Equipment

  • 1 Large pot For cooking quinoa
  • 1 Whisk For vinaigrette
  • 1 Large salad bowl Shallow ceramic preferred

Method
 

Cook Quinoa
  1. Combine rinsed white and red quinoa with water in a pot. Bring to a boil, then simmer covered for 15 minutes.
  2. Remove from heat, let sit for 5 minutes, and fluff with a fork. Allow to cool to room temperature.
Prepare Dressing
  1. Whisk olive oil, lemon juice, salt, and pepper until a translucent golden-yellow dressing forms.
Assemble Salad
  1. In a shallow bowl, place the quinoa base. Top with diced cucumber, halved tomatoes, red onion, olives, and feta.
  2. Drizzle with dressing. Finish with a generous amount of fresh parsley and dried oregano flakes.

Notes

To eliminate the raw bite of the onion, soak the slices in cold water for 10 minutes before adding to the salad.
Make sure the quinoa is completely cooled to maintain the crisp texture of the fresh vegetables.