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Salad • Mediterranean

Mediterranean Quinoa Salad Recipe

A perfect, gluten-free alternative for summertime pasta salads influenced with flavors of fresh herbs and vegetables with tangy, crumbled feta cheese.

4.5 from 149 votes
20 mins
Total Time
8
servings
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Mediterranean Quinoa Salad

How to Make the Best Mediterranean Quinoa Salad

Mediterranean Quinoa Salad is the ultimate gluten-free summer salad that brings vibrant Mediterranean flavors to your table. This refreshing dish combines protein-packed quinoa with crisp cucumbers, juicy tomatoes, briny kalamata olives, and creamy crumbled feta cheese, all tossed together in a zesty olive oil and red wine vinegar dressing.

What makes this salad so special is its versatility and ease of preparation. Perfect for warm weather gatherings, potlucks, or meal prep, it comes together in under an hour and actually tastes better the next day as the flavors meld together. The combination of fresh herbs—oregano and parsley—adds an authentic Mediterranean touch that takes this simple salad to the next level.

Whether you’re looking for a satisfying vegetarian main course, a colorful side dish, or a make-ahead option for busy weeknights, Mediterranean Quinoa Salad checks all the boxes. Serve it chilled straight from the fridge, and enjoy the burst of Mediterranean flavors in every bite.

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

A perfect, gluten-free alternative for summertime pasta salads influenced with flavors of fresh herbs and vegetables with tangy, crumbled feta cheese.

4.5 from 149 votes
CourseSalad
CuisineMediterranean
Keywordeasy quinoa salad, make ahead quinoa salad, mediterranean quinoa salad
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings8 servings
Calories322kcal
AuthorChristina Hill
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Ingredients

Salad

Dressing

Instructions

Prepare the Quinoa

  1. In a large sauce pan, bring 3 cups of water to a boil.
  2. Add quinoa and return to a boil.
  3. Cover, reduce heat to medium and let simmer about 10 to 12 minutes until the water is absorbed.
  4. Remove from heat, stir, return the cover and let stand for about 15 minutes.
  5. Transfer to a large mixing bowl and store in the refrigerator to cool.

Prepare the Ingredients

  1. Halve the grape tomatoes.
  2. Remove the ends from the cucumber, cut in quarters and then in 1/2" pieces.
  3. Remove pits from olives and roughly chop.
  4. If using block feta, crumble into small pieces.
  5. Add ingredients to a mixing bowl.

Make the Dressing

  1. Whisk together olive oil, vinegar, minced garlic, onion powder, finely chopped oregano and parsley.
  2. Add to the vegetables and cheese.
  3. Mix well with a rubber spatula. The feta cheese and dressing will blend together a bit.

Assemble the Salad

  1. Once thoroughly incorporated, add vegetables and dressing to the quinoa and repeat the stirring process to thoroughly coat the quinoa with dressing and disperse vegetables.
  2. Garnish with fresh oregano or parsley sprigs.
  3. Serve immediately or chill overnight.
  4. Salad will stay fresh for 3 days if kept in an air tight container.

Notes

  • This salad is perfect for meal prep and tastes even better the next day.
  • You can customize the vegetables based on what's in season.
  • For best results, let the salad chill overnight before serving to allow flavors to meld.
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