Mediterranean Quinoa Salad

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Fresh and flavorful, this Mediterranean quinoa salad is made with cucumbers, tomatoes, kalamata olives, red onion, lemon, olive oil, and feta—a healthy side dish that goes with everything.

The first time I had a salad like this was at my friend Julia’s house—she served it as a side dish with fish, and I couldn’t stop thinking about it. I decided to add tomatoes and feta to make it my own, and I’ve been making it this way ever since.

Naturally gluten-free and packed with fiber and protein from quinoa and veggies.
Fresh, bold flavors from lemon, feta, olives, and crunchy raw vegetables.
Versatile and make-ahead friendly—perfect for meal prep, potlucks, or a light lunch.

How To Make Mediterranean Quinoa Salad

Here’s the step-by-step directions to make this easy quinoa salad. (See print friendly directions in the recipe card below):

If your quinoa isn’t pre-rinsed, rinse it under cold water for about 2 minutes, using your hands to help remove the bitter saponins.

Bring a medium pot of salted water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 5 minutes (no peeking!). Fluff with a fork, then transfer to a large bowl to cool.

While the quinoa cools, dice the cucumber, tomatoes, red onion, and olives.

Once cooled, add the diced vegetables to the quinoa. Squeeze in the juice of half a lemon, drizzle with olive oil, then add the feta. Season with salt and pepper and toss to combine.

Taste and adjust seasoning—add more lemon juice or salt if needed.

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Mediterranean Quinoa Salad

Cals:145.5

Protein:4.5

Carbs:15.5

Fat:8

Fiber:2.5

Mediterranean quinoa salad with fresh veggies, feta, and lemon olive oil—light, healthy, and full of flavor.

Course: Lunch, Salad, Side Dish

Cuisine: Mediterranean

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

WW Points

Yield: 6 servings

Serving Size: 1 generous cup

Ingredients

1 cup uncooked quinoa
1 3/4 cups water
1/4 cup red onion , diced
1/2 fresh lemon , squeezed, or more to taste
1/4 cup kalamata olives , about 10, pitted and sliced
2 tbsp extra virgin olive oil
2 cups cucumber , peeled and diced (from 1 English)
1 cup cherry tomatoes , quartered
1/3 cup feta cheese , crumbled
kosher salt and fresh black pepper , to taste

Instructions

If your quinoa is not pre-rinsed, rinse the quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.
Fill a medium pot with water, add the quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes.
Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
While the quinoa cools, dice all the vegetables.
Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.
Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well.
Taste for salt and adjust as needed, add more lemon juice if needed.

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Nutrition

Serving: 1 generous cup, Calories: 145.5 kcal, Carbohydrates: 15.5 g, Protein: 4.5 g, Fat: 8 g, Cholesterol: 7.5 mg, Sodium: 137 mg, Fiber: 2.5 g