Mediterranean Quinoa Feta Salad (Printable Version)
Vibrant quinoa salad with feta, olives, tomato, cucumber, and lemon-oregano vinaigrette.
# What You’ll Need:
→ Salad Components
01 - 1 cup cooked quinoa
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup kalamata olives, sliced
05 - 1/2 cup feta cheese, crumbled
06 - 1/4 cup red onion, finely chopped
→ Dressing
07 - 1/4 cup olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon dried oregano
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - In a large mixing bowl, gently combine cooked quinoa, halved cherry tomatoes, diced cucumber, sliced kalamata olives, crumbled feta cheese, and finely chopped red onion until evenly distributed.
02 - In a separate small bowl, whisk together olive oil, freshly squeezed lemon juice, dried oregano, salt, and freshly ground black pepper until emulsified.
03 - Pour the prepared dressing over the quinoa mixture and toss gently to coat all ingredients evenly.
04 - Cover and refrigerate the salad for at least 30 minutes prior to serving to allow the flavors to meld.
# Additional Tips::
01 -
- Light and nourishing with plenty of veggies and plant protein
- Great make ahead lunch or picnic dish
- Naturally gluten free
- Comes together with fresh pantry staples
- Easy to customize with what is on hand
02 -
- Quinoa salad is high in both protein and fiber
- It keeps well refrigerated for three to four days
03 -
- Rinse quinoa before cooking to remove bitterness and let it cool completely before mixing or the salad will go mushy
- Taste the dressing on a cucumber piece so you can adjust the flavor Mix gently after adding feta so the cheese stays in nice chunks Rather than skipping the chilling let it sit because the flavors really do blend and taste better after a short rest