Go Back
Mediterranean Quinoa Salad with a Lemon-Herb Vinaigrette

Easy Mediterranean Quinoa Salad with Zesty Lemon-Herb Vinaigrette

A vibrant Mediterranean Quinoa Salad with a Lemon-Herb Vinaigrette that's nourishing, easy to make, and a crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Quinoa Base
  • 1 cup Quinoa Rinse thoroughly to remove bitterness.
  • 2 cups Water or Vegetable Broth Cooking in broth adds flavor.
Fresh Veggies
  • 1 medium Cucumber Diced small for crunch.
  • 1 cup Cherry Tomatoes Halved for sweetness.
  • 1/4 cup Red Onion Finely minced.
Herbs & Extras
  • 1/4 cup Fresh Parsley Chopped.
  • 1/4 cup Fresh Mint Chopped.
  • 1/2 cup Kalamata Olives Pitted and sliced.
  • 1/2 cup Feta Cheese Crumbled.
Lemon-Herb Vinaigrette
  • 1/4 cup Fresh Lemon Juice For zest and brightness.
  • 1/3 cup Extra Virgin Olive Oil High-quality.
  • 1 clove Garlic Mince or grate.
  • 1 tablespoon Dijon Mustard For emulsification.
  • 1 teaspoon Honey To soften lemon's sharpness.
  • 1 teaspoon Dried Oregano Seasoning.
  • to taste Salt and Pepper For seasoning.

Equipment

  • Cooking Pot
  • Baking sheet
  • large bowl
  • small bowl
  • Whisk

Method
 

Cooking Instructions
  1. Cook Quinoa: Bring quinoa and broth to a boil, reduce heat to low, cover, and simmer for 15 minutes until tender with all liquid absorbed. Fluff with a fork.
  2. Cool Quinoa: Spread cooked quinoa on a baking sheet or let it sit in its pot, uncovered, until it reaches room temperature, about 10 minutes.
  3. Prep Veggies: Dice cucumber, halve cherry tomatoes, and finely mince red onion. Add all to a large bowl.
  4. Make Vinaigrette: Whisk together lemon juice, olive oil, minced garlic, Dijon mustard, honey, dried oregano, salt, and pepper in a small bowl.
  5. Combine Ingredients: Add cooled quinoa, crunchy veggies, briny olives, herbs, and feta; fold into the vinaigrette.
  6. Chill Salad: Cover and refrigerate for at least 15 minutes.
  7. Serve & Enjoy: Spoon onto plates or into bowls, garnish with parsley leaves, a lemon wedge, and a drizzle of olive oil.

Notes

Top with toasted pine nuts for extra crunch. Store leftovers in an airtight container for up to 3 days.