Mediterranean Quinoa Salad
Cool quinoa, crisp cucumber, briny olives and feta: this salad comes together in 35 minutes and feeds 4. Fluff the quinoa, chop, toss with lemon, oregano and garlic.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 180 g
- 360 ml
- 250 g
- 80 g
- 100 g
- 15 g
- 10 g
- 60 ml
- 1 tsp
- 1 clove
- ½ tsp
- ¼ tsp
Process
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Rinse the quinoa in a fine-mesh sieve under cold water for 30 seconds to remove its bitter saponin coating, then drain well.
Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the water is absorbed and the grains look translucent with a visible white spiral.
Remove the saucepan from the heat and let the quinoa steam, covered, for 5 minutes. Fluff with a fork and spread onto a large plate or tray to cool to room temperature, about 10 minutes.
While the quinoa cools, dice the cucumber, halve the cherry tomatoes, finely dice the red onion, halve the Kalamata olives, and chop the flat-leaf parsley and fresh mint.
Make the dressing: in a small bowl or jar, whisk the lemon zest, lemon juice, extra-virgin olive oil, dried oregano, grated garlic, salt, and black pepper until emulsified.
In a large mixing bowl, combine the cooled quinoa, cucumber, cherry tomatoes, red onion, Kalamata olives, parsley, and mint. Pour the dressing over and toss gently until everything is evenly coated.
Fold in the crumbled feta cheese, reserving a little to scatter on top if you like. Taste and adjust salt and pepper.
Serve immediately at room temperature, or chill for 30 minutes to let the flavors meld. Scatter the reserved feta over the top just before serving.
Kitchen notes
Kitchen notes
- The most common mistake is not rinsing the quinoa: unrinsed quinoa tastes soapy and bitter. Rinse until the water runs clear.
- Cool the quinoa completely before adding the cucumber, tomatoes, and herbs. Warm quinoa will wilt the herbs and make the vegetables release water, turning the salad soggy.
- Dress the salad while the quinoa is still slightly warm (but not hot) so it absorbs the lemon-oregano vinaigrette; then fold in the feta once cooled to keep its crumb intact.
- If making ahead, keep the dressing separate and toss just before serving to prevent the vegetables from watering down the salad.
Substitutions
- feta cheese→dairy-free firm tofu or vegan feta for a dairy-free version
- Kalamata olives→green olives or capers
- quinoa→couscous or bulgur wheat (not gluten-free)
- fresh mint→fresh dill or basil
Storage & reheating
Store the salad in an airtight container in the refrigerator for up to 4 days. For best texture, keep the feta and fresh herbs separate if storing longer than 2 days, and add them just before serving. The salad is best served cold or at room temperature; do not reheat. If it looks dry after chilling, stir in a teaspoon of olive oil and a squeeze of lemon juice to refresh.
FAQ
The questions we get asked most
Why is my quinoa salad bitter?
The bitterness comes from saponin, a natural coating on quinoa. Rinse the quinoa in a fine-mesh sieve under cold running water for at least 30 seconds before cooking. If you skip this step, the salad will taste soapy no matter how much dressing you add.
Can I make this quinoa salad ahead of time?
Yes, you can make it up to 2 days ahead. Cook and cool the quinoa, chop the vegetables, and store them separately from the dressing. Toss everything together just before serving so the cucumbers and tomatoes stay crisp and the salad does not become watery.
How do I keep the salad from getting soggy?
Two things: cool the quinoa completely before mixing, and keep the dressing separate until serving. Also, dice the cucumber and halve the tomatoes rather than chopping them finely, and pat them dry with a paper towel if they are very ripe. If you are making it for a party, layer the dressing at the bottom of the bowl and toss right before guests arrive.
Can I use a different grain instead of quinoa?
Yes. Couscous, bulgur, or orzo all work well, though they are not gluten-free. Use the same volume of cooked grain: about 3 cups (500 g) of cooked couscous or bulgur for this recipe. Adjust the dressing to taste, as these grains absorb more than quinoa.
Is this quinoa salad gluten-free?
As written, yes, it is gluten-free because quinoa, vegetables, herbs, and feta contain no gluten. However, check your feta and olives for additives or cross-contamination if you have celiac disease. If you substitute couscous or bulgur, it will no longer be gluten-free.
How long does quinoa salad last in the fridge?
It keeps for up to 4 days in an airtight container in the refrigerator. After 2 days, the vegetables may release some water and the herbs may darken. Stir in a little olive oil and lemon juice before serving to refresh the flavors. Do not leave it at room temperature for more than 2 hours.
Can I freeze quinoa salad?
Freezing is not recommended because the cucumbers and tomatoes become mushy and the herbs turn black upon thawing. If you want to freeze part of it, freeze only the cooked quinoa (without vegetables or dressing) for up to 3 months, then thaw and build the salad fresh.
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