Easy Mediterranean Quinoa Salad
This Easy Mediterranean Quinoa Salad is a vibrant, protein-packed dish loaded with chickpeas, crisp vegetables, creamy feta, and kalamata olives, all tossed in a bright lemon-oregano dressing. It comes together in about 30 minutes and tastes even better the next day. Perfect as a satisfying lunch, a quinoa side dish, or a light dinner.
Equipment
- Medium saucepan
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Sheet pan or large plate (for cooling quinoa)
Ingredients
- 1 cup quinoa, dry rinsed well
- 2 cups water for cooking quinoa
- 15 oz canned chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 1 medium English cucumber diced
- 1/2 cup kalamata olives sliced
- 1/4 cup red onion finely diced
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh flat-leaf parsley roughly chopped
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice about 1 large lemon
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
Instructions
- Rinse 1 cup of quinoa under cold running water for about 30 seconds. Add it to a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook for 13 to 15 minutes until all the water is absorbed.
- Remove the saucepan from heat and let the quinoa steam, still covered, for 5 more minutes. Then fluff with a fork and spread it onto a large sheet pan or plate to cool to room temperature, about 10 minutes. Do not add it to the salad while hot.
- While the quinoa cools, make the dressing. In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until fully combined and emulsified. Taste and adjust seasoning as needed.
- Prep all the vegetables: halve the cherry tomatoes, dice the cucumber, slice the kalamata olives, and finely dice the red onion. Drain and rinse the canned chickpeas thoroughly and pat them dry with a paper towel for the best texture.
- Add the cooled quinoa to a large mixing bowl. Add the chickpeas, cherry tomatoes, cucumber, kalamata olives, red onion, and fresh parsley. Pour the dressing over the top and toss gently until everything is evenly coated.
- Scatter the crumbled feta over the salad and fold it in gently so it stays in larger pieces. Taste the finished salad and add more salt, pepper, or a squeeze of lemon juice if needed. Serve immediately or refrigerate for up to 4 days in an airtight container.
Notes
For best results, always cool the quinoa fully before assembling the salad to prevent soggy vegetables. Make the dressing a few minutes ahead to let the garlic mellow. If prepping for meal prep, store crumbled feta separately and add fresh each day. Refresh leftover salad with a small drizzle of olive oil and a squeeze of lemon before serving. To make it vegan, simply omit the feta or use a plant-based alternative.