Mediterranean cuisine is known for its vibrant colors and bold flavors, perfectly captured in this Mediterranean Quinoa Salad. Quinoa, a nutrient-packed and versatile grain, acts as the ideal base for the fresh, tangy ingredients that make this dish shine.
With a quick 30-minute prep time, this salad effortlessly brings the taste of Greek cuisine to your table, whether you’re looking for a light lunch or a refreshing dinner on a warm evening.
This recipe combines the ease of pantry essentials with the vibrant freshness of garden-picked ingredients. The zesty lemon vinaigrette, crisp cucumbers, and salty Kalamata olives come together in a flavorful harmony that’s both refreshing and satisfying.
Versatile in nature, this dish can be enjoyed warm or chilled, maintaining its delicious appeal. It’s a perfect option for meal prep or spontaneous picnics, especially during the spring and summer seasons.
Ingredients
Lemon Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 small garlic clove, finely minced
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Salad:
- 3 cups cooked quinoa (from 1 cup dry), any variety (white, red, or tricolor)
- 1 cup cherry tomatoes, halved
- 2 Persian cucumbers, diced
- ¾ cup Kalamata olives, roughly chopped
- 1 can (15 oz.) chickpeas, drained and rinsed
- ½ small red onion, finely chopped
- ½ cup crumbled feta cheese (optional)
- 1 cup chopped fresh parsley or 2 cups arugula, well washed and dried
Instructions:
Make the Dressing:
In a small jar or bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper until well combined. Shake or stir vigorously to emulsify.
Prepare the Quinoa:
Place the cooked quinoa in a large mixing bowl. Pour in half of the dressing and toss gently to coat.
Assemble the Salad:
Add the cherry tomatoes, cucumbers, olives, chickpeas, and red onion. Drizzle the remaining dressing over the salad and mix until evenly distributed.
Finish & Serve:
Fold in the feta cheese (if using) and the parsley or arugula. Lightly toss to combine. Taste and adjust seasoning as needed. Enjoy warm, chilled, or at room temperature.
Storage & Variations:
- Storage: Keep in an airtight container in the fridge for up to 2 days.
- Customizations: Swap feta for goat cheese or omit for a vegan version. Add fresh herbs like mint or basil, baby spinach, roasted red peppers, or black olives for a twist.