Description
This Mediterranean Quinoa Salad is a vibrant and refreshing dish, featuring protein-rich quinoa combined with crunchy bell peppers, cucumbers, savory Kalamata olives, and creamy feta cheese. Dressed in a zesty lemon-oregano vinaigrette, it’s perfect as a light lunch or a side for your Mediterranean-inspired meals.
Ingredients
Scale
Quinoa Salad
- 1 cup quinoa
- 4 scallions (white and green parts)
- 2 bell peppers (red, yellow, or orange)
- 1/2 cup pitted Kalamata olives, drained
- 1 English cucumber
- 1/2 cup crumbled feta cheese
Dressing
- 1 lemon (juice and zest)
- 1 teaspoon oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
Instructions
- Cook the quinoa: Rinse the quinoa thoroughly under cold running water to remove any bitterness. Cook the quinoa according to the package instructions until tender. Drain any excess water and set aside to cool.
- Make the dressing: In a large serving bowl, combine the lemon juice and zest, oregano, kosher salt, and black pepper. Whisk in the extra virgin olive oil until fully emulsified. Taste and adjust the seasoning as desired.
- Dress the quinoa: Add the cooked warm quinoa to the bowl with the dressing. Stir well to coat the quinoa completely and allow it to absorb the flavors. Let the mixture cool completely before proceeding to the next step.
- Prepare the vegetables: While the quinoa cools, trim and thinly slice the scallions. Chop the bell peppers into bite-sized pieces. Cut the olives into smaller pieces by slicing them with a knife. Slice the English cucumber by first halving, then quartering lengthwise, and slicing into thin pieces.
- Combine and serve: Add the chopped vegetables to the cooled quinoa and dressing bowl. Stir gently to combine all ingredients evenly. Sprinkle the crumbled feta cheese on top and stir lightly. Optionally, garnish with fresh oregano leaves before serving. Serve chilled or at room temperature.
Notes
- Rinsing quinoa before cooking helps remove its natural bitter coating called saponin.
- The salad can be made ahead and stored in the refrigerator for up to 2 days; the flavors deepen as it sits.
- Feel free to add chopped fresh herbs like parsley or mint for extra freshness.
- To make this salad vegan, omit the feta or substitute with a plant-based cheese.
- Adjust the lemon juice and olive oil ratios to your taste for a more tangy or rich dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Mediterranean quinoa salad, quinoa salad with vegetables, healthy quinoa recipe, lemon oregano dressing, feta cheese salad, cold quinoa salad, vegetarian salad
