Mediterranean Quinoa Salad recipe

This Mediterranean Quinoa Salad is a light, protein-packed dish loaded with fresh vegetables, chickpeas, and tangy feta cheese, all tossed in a refreshing lemon vinaigrette. Perfect as a side dish, meal prep option, or a satisfying main dish.

Ingredients

For the Lemon Vinaigrette

• Olive Oil – The base of a smooth, rich dressing.
• Fresh Lemon Juice – Adds brightness and acidity.
• Garlic – Infuses aromatic depth.
• Dijon Mustard – Helps emulsify the dressing and adds a tangy kick.
• Kosher Salt & Black Pepper – Enhances all the flavors.

For the Salad

• Cooked Quinoa – A protein-rich base; use white, red, or tricolor quinoa.
• Cherry Tomatoes – Adds sweetness and juiciness.
• Persian Cucumbers – Provides crunch and freshness.
• Kalamata Olives – Brings a briny, Mediterranean flavor.
• Chickpeas – Boosts protein and fiber.
• Red Onion – Offers a mild, slightly spicy crunch.
• Feta Cheese (Optional) – Adds creaminess and tang.
• Italian Parsley or Arugula – Brings freshness and a peppery bite.

Note: Ingredient measurements can be found in the recipe card below.

Instructions

Step 1: Make the Lemon Vinaigrette

1. In a mason jar or small bowl, combine olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper.
2. Shake or whisk vigorously for 30 seconds until emulsified.

Step 2: Dress the Quinoa

1. Place the cooked quinoa in a large mixing bowl.
2. Drizzle half of the dressing over the quinoa and stir to combine.

Step 3: Assemble the Salad

1. Add the cherry tomatoes, cucumbers, olives, chickpeas, and red onion.
2. Toss well with the remaining dressing.

Step 4: Finish with Feta & Greens

1. Gently fold in crumbled feta cheese and chopped parsley or arugula.
2. Taste and adjust seasoning if necessary.

Step 5: Serve

1. Enjoy the salad warm, chilled, or at room temperature.
2. Serve as a side dish or top with grilled chicken, shrimp, or tofu for a complete meal.

this Recipe

How to Serve

This Mediterranean Quinoa Salad pairs well with:

• Grilled chicken, shrimp, or salmon for extra protein.
• Warm pita bread or hummus for a Mediterranean feast.
• A light soup for a balanced meal.

Make Over

Make Ahead

• Prepare all salad ingredients up to a day in advance, but store the dressing separately.
• Add feta and greens just before serving to keep them fresh.

Storing

• Store in an airtight container in the refrigerator for up to 2 days.
• Do not freeze, as quinoa and vegetables may lose texture.

Variations

• Black Olives – Swap for Kalamata or oil-cured olives for a richer taste.
• Herbs – Use mint, basil, or dill instead of parsley for a unique twist.
• Leafy Greens – Substitute baby spinach or kale for arugula.
• Roasted Red Peppers – Adds a smoky sweetness.
• Goat Cheese – Replace feta with a creamy, tangy goat cheese.

Frequently Asked Questions

Can I use canned chickpeas?
Yes! Just rinse and drain them well before adding to the salad.

What’s the best quinoa to use?
Any variety works, but tricolor quinoa adds extra texture and color.

How can I make this vegan?
Simply omit the feta cheese for a delicious vegan-friendly version.

This Mediterranean Quinoa Salad is fresh, wholesome, and packed with bold flavors perfect for meal prep or a quick, nutritious meal!

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