Mediterranean Quinoa Salad
The Day I Fell in Love With This Salad
I’ll go ahead and admit it—when I first heard of quinoa (pronouncing it “keen-wah” took ages to stick in my brain), I thought it was another one of those things people pretended to like. But, I had this one sunny afternoon, after an absolute trainwreck of a workday, when I made this Mediterranean Quinoa Salad for one lonely lunch. It turned my whole day around. Now whenever I need a quick pick-me-up lunch or want to feel a bit fancy without going full MasterChef, this is the dish I whip up. My neighbor once tried to barter for the leftovers after a block party. No dice, Sue! (But really, you just can’t share sometimes.)
Why You’ll Love This Salad (You Probably Will, Anyway)
I make this when the fridge is looking suspiciously empty or when I’m trying to remember if I’ve eaten a single vegetable all week (happens more than I’d like). My family goes crazy for this because it’s bright, herby, and actually filling. Plus, my picky teenager gave it a begrudging thumbs up, which, if you know teenagers, is a huge win. I used to overthink salads—how complicated can veggies be?—but honestly, nothing’s easier when you’ve got a formula. From time to time quinoa sticks to the bottom of the pot, or the feta gets crumbly all over the place, yet it still works out delicious in the end. As a bonus, you don’t need to search for obscure Mediterranean spices (we all know za’atar, but also, who has it lying around unless you live above a health-food shop?).
Iffy Shopping List: Ingredients & Some Swaps
- 1 cup uncooked quinoa (I sometimes use that tricolor stuff—it looks cool but honestly, plain ol’ white is fine)
- 2 big handfuls cherry tomatoes, halved (or just chop up a regular tomato if that’s all you’ve got)
- 1 cucumber, diced (English cucumber is fancy but any will do, and I don’t always peel it… I’m impatient)
- 1/3 cup pitted Kalamata olives, sliced (my grandma insisted on the brand in the purple jar, but, let’s be real, use what’s cheap)
- 1/4 cup red onion, finely chopped (or shallots—I swapped these by accident once and liked it!)
- 1/2 cup feta cheese, crumbled (sticklers say use Greek feta, but store brand gets a pass on hectic days)
- 2–3 tablespoons extra-virgin olive oil (I never measure; a good drizzle)
- Juice of 1 lemon (plus a tiny bit of zest if you’re feeling it)
- Salt and cracked black pepper, to taste
- A handful of fresh parsley and/or mint, chopped (either works, both if you’re feeling extra herby)
- Optional but good: a pinch of dried oregano, some chopped bell pepper, or even chickpeas for oomph
How I Throw It Together
- First, rinse your quinoa! Seriously, don’t skip this unless you like it tasting a bit soapy. Put it into a sieve and run some cold water through—takes two minutes, tops.
- Get a pot, add 2 cups water and your rinsed quinoa. Bring it to a boil (with a tiny pinch of salt), then drop to low, clamp the lid on, and forget about it for 15 minutes. When all the water’s gone, fluff with a fork (if you’re like me and forget, just add a little more water and give it a couple of minutes more—it’s forgiving!).
- While your quinoa cools—don’t try to rush this step, trust me—chop up your veggies. Sometimes I get ambitious and make all my pieces even, but on lazy evenings it’s a free-for-all size-wise. No one’s judging.
- In a big bowl (bigger than you think you’ll need), toss your cooled quinoa, tomatoes, cucumber, olives, onion, and about half the feta.
- Drizzle over olive oil, squeeze that lemon everywhere (I roll it first to get the juices going, but not sure it makes a difference). Season with salt, pepper, and herbs. Oregano if you like a bit of that pizza-backyard-vibe.
- Gently toss everything together—this is where I usually sneak a forkful. You should too; chef’s treat.
- Sprinkle the rest of the feta on top (makes it look nice on the table). Serve right away, or just cover and chuck it in the fridge if you’re a planner.
A Few Lessons Learned (Notes From My Salad Journal)
- If your quinoa’s still a little wet, let it sit uncovered for 5 minutes before mixing, or the salad gets a bit mushy (ask me how I know).
- I find the salad’s even better the next day, flavor-wise. Something about the lemon and herbs marinating?
- Forgot to buy lemons? A splash of red wine vinegar saves the day. It’s tangy either way.
Some Weird and Wonderful Variations
- Once, I pan-fried cubes of halloumi instead of using feta. Big mistake texture-wise, but tasty. Just…not quite the same salad at all!
- I tried stir in some roasted red peppers once, and honestly, amazing. Adds a sweet smoky vibe.
- Swapped out parsley for cilantro. Mixed reviews at my house—maybe not for everyone?
- Chicken (leftovers) makes it more of a meal, which is handy when you’re dodging carbs at dinner.
Gear You’ll (Mostly) Need
- Medium saucepan (if it’s on the older side and loses its lid, use a plate to cover—it works, but watch your hands, gets hot!)
- Sharpish knife for chopping, but a paring knife can do most of the work if it’s what you’ve got
- Mixing bowl. I’ve even used a roasting tin once in a pinch—don’t tell my mum.
- Fork for fluffing. Or—confession—sometimes I use my clean hands for mixing, sorry chefs
Where Does All the Salad Go? (Storage Musings)
This allegedly keeps in the fridge for about 3 days in a lidded container, though honestly, in my house it never survives more than a day—people just keep nibbling from the bowl. If you add extra herbs, the flavor gets even punchier overnight. Quinoa can firm up a bit, so I splash on a bit more lemon or oil before serving leftovers.
How I Like to Serve It
If I’m feeling fancy, I’ll mound it up on a platter and top with more herbs and a few extra olives (my Uncle Jerry swears by this for football night, don’t know why). It’s also adorable in jars for a packed lunch—seriously, makes me feel like I’ve got my life together even if my socks don’t match. I’ve even stuffed it into pita bread for a no-fork-needed lunch.
Pro Tips I Learned the Hard Way
- Don’t try to mix the salad while the quinoa’s still hot—I did that once and everything went sad and wilty.
- Doubling the lemon seems like a good idea until it’s so tart you’re pulling a face. Actually, I find it works better if you squeeze half, then add more to taste.
Some FAQs I’ve Actually Gotten (For Real!)
- Q: Can I use couscous instead of quinoa?
A: Oh, sure! It works pretty well, but couscous is softer, so you get more of a pilaf than a salad—still good! - Q: Do I need to soak the quinoa overnight?
A: Nope, just a quick rinse. Soaking’s overkill (unless you’re really, really into soft quinoa). - Q: How do I keep it from going soggy?
A: Let the quinoa cool. That’s the magic. Oh and go easy on juicy tomatoes, or scoop out some seeds if you want. - Q: Is this gluten free?
A: Yep, unless you decide to toss in some pita or croutons. On second thought, double check your feta. Some brands add weird stuff. - Q: What if I don’t like olives?
A: Just leave them out! Or chuck in more cucumber. No one’s policing salads here!
There you have it—my take on Mediterranean Quinoa Salad. It’s healthy, full of sunshine, and kind of addictive. Hope you enjoy making and, more importantly, eating it. And if you discover some oddball twist that knocks your socks off, let me know. (Unless it’s raisins. That one’s been tested—and nope, it’s not for me!)
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/3 cup Kalamata olives, sliced
- 1/3 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
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1In a medium saucepan, bring water to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed.
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2Remove quinoa from heat and let it cool to room temperature, fluffing with a fork.
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3In a large bowl, combine cooled quinoa, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
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4In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and black pepper.
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5Pour the dressing over the quinoa mixture and toss gently to combine. Adjust seasoning if needed and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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