Mediterranean Quinoa Salad
Mediterranean Quinoa Salad is a bright grain salad with chickpeas, cucumber, tomatoes, kalamata olives, feta, parsley, and lemon olive oil dressing. It works well for make-ahead lunches, picnics, and fresh side dishes because the ingredients hold their texture after chilling.
Equipment
- Fine-mesh sieve
- Medium saucepan with lid
- Large mixing bowl
- Small whisk
- Cutting board and knife
Ingredients
- 1 cup white quinoa dry, rinsed
- 2 cups water or vegetable broth
- 1 can chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cup English cucumber diced, skin on
- 1/4 cup red onion thinly sliced slivers
- 1/2 cup kalamata olives pitted and halved
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley finely chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
Instructions
- Rinse the quinoa in a fine-mesh sieve under cool running water for about 30 seconds.
- Combine quinoa and water or vegetable broth in a saucepan, bring to a boil, cover, and simmer for 15 minutes.
- Remove the saucepan from the heat and let the quinoa stand covered for 5 minutes, then fluff with a fork.
- Spread the quinoa on a plate or tray and cool it completely before mixing the salad.
- Drain the chickpeas, halve the tomatoes and olives, dice the cucumber, slice the onion, crumble the feta, and chop the parsley.
- Whisk olive oil, lemon juice, sea salt, and cracked black pepper in a small bowl until glossy.
- Combine cooled quinoa, chickpeas, tomatoes, cucumber, onion, olives, and parsley in a large bowl, then toss with the dressing.
- Fold in the feta, taste for salt and lemon, then chill for 15 minutes or serve at room temperature.
Notes
Storage: Store the salad in an airtight container in the refrigerator for 3 to 4 days. Keep feta and parsley separate if preparing more than a day ahead.
Reheating: This salad is best served chilled or at room temperature and does not need reheating.
Best Tips: Cool the quinoa completely before mixing so the cucumber stays crisp and the feta keeps its shape.
Variations: Add arugula, mint, roasted red peppers, toasted almonds, or cooked chicken if you want a fuller bowl.
Meal Prep: Portion into containers and refresh with a little lemon juice and olive oil before serving.