themediterraneandish.com
Easy Mediterranean Quinoa Salad
Quinoa serves as the foundation for this lemony vegetable-heavy salad. It's a great make-ahead option as the leftovers last for a week in the fridge. Quinoa salad is a great for serving at parties because it's best at room temperature.
Prep
10 min
Cook
15 min
Total
25 min
Serves
8
Instructions
- 01
Cook the quinoa. Rinse the quinoa well under cold running water. Cook according to package instructions.
- 02
Make the dressing. While the quinoa cooks, add the juice and zest of the lemon to a serving bowl, along with the oregano, salt, and pepper. Whisk in the olive oil. Taste and adjust the seasoning to your liking.
- 03
Dress the quinoa. Once the quinoa is tender and has finished cooking, add it to the bowl with the dressing. Stir to coat and allow the quinoa to absorb the lemon dressing. Let it cool completely before adding the vegetables.
- 04
While the quinoa cools, chop the vegetables, adding them to the quinoa as you go. Trim and slice the scallions, chop the peppers, and run your knife across the olives to break them into smaller pieces. Slice the cucumber in half, then into quarters, and slice. Add the bowl and stir. Finish with feta and serve. You can dress it up by garnishing it with fresh oregano leaves, but that's entirely optional.
Nutrition
per serving · 1 serving
- Calories
- 185.5
- Protein
- 5.7g
- Carbs
- 18.2g
- Fat
- 10.6g
- Fiber
- 2.7g
- Sugar
- 2.4g
- Sat. fat
- 2g
- Sodium
- 437.4mg
- Cholesterol
- 5mg
Variations & swaps
Quinoa Salad Variations
- I have been making this quinoa salad for nearly two decades! I have switched it up six ways to Sunday. So feel free to make it your own to suit your personal preferences and use up what you have on hand. Here are a few ideas to mix it up.
- Swap oregano for basil and/or add garlic to the vinaigrette
- Use chevre instead of feta
- Add a can of drained, rinsed chickpeas for an extra boost of plant-based protein
- Toss in handfuls of fresh, chopped parsley, basil, or dill
- Increase the vegetables by adding sliced grape tomatoes, chopped artichoke hearts, or radishes.
- Skip the cheese to make it vegan
- Swap quinoa for bulgur, barley, or lentils
- Add chicken or tuna
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