Mediterranean Quinoa Salad with Peppers, Cucumbers, Olives, and Feta

Mediterranean quinoa salad made with fresh cucumbers, bell peppers, Kalamata olives, and feta cheese. A healthy, refreshing, and protein-packed dish perfect for lunch, dinner, or meal prep.

Ingredients

• 1 cup quinoa, rinsed
• Juice and zest of 1 lemon
• 1 teaspoon dried oregano
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup extra virgin olive oil
• 4 scallions (white and green parts), sliced
• 2 bell peppers (red, yellow, or orange), chopped
• 1/2 cup Kalamata olives, pitted and chopped
• 1 English cucumber, quartered lengthwise and sliced
• 1/2 cup crumbled feta cheese

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Instructions

Step 1: Cook the Quinoa

Rinse the quinoa thoroughly under cold running water. Cook according to package directions.

Step 2: Make the Dressing

In a large serving bowl, whisk together lemon juice, lemon zest, oregano, salt, and black pepper. Slowly whisk in the olive oil until combined. Taste and adjust seasoning.

Step 3: Combine with Quinoa

When the quinoa is tender, transfer it to the bowl with the dressing. Stir well and let it absorb the flavors. Allow it to cool completely before adding vegetables.

Step 4: Add Vegetables

Chop scallions, bell peppers, olives, and cucumber. Add them to the cooled quinoa and toss gently to combine.

Step 5: Finish and Serve

Sprinkle with crumbled feta cheese and mix lightly. Garnish with fresh oregano leaves if desired. Serve chilled or at room temperature.

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Why You’ll Love This Recipe

• Light, refreshing, and nutrient-packed.
• Perfect balance of zesty lemon, briny olives, crisp vegetables, and creamy feta.
• A healthy vegetarian option that works as a side dish or main course.
• Ideal for meal prep, picnics, or potlucks.

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Tips

• Always rinse quinoa to remove bitterness.
• Let quinoa cool before adding vegetables to prevent wilting.
• Use high-quality extra virgin olive oil for the best flavor.
• For extra protein, add chickpeas or grilled chicken.

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Variations and Substitutions

• Grains: Substitute couscous, farro, or bulgur.
• Cheese: Replace feta with goat cheese or omit for a vegan option.
• Vegetables: Add cherry tomatoes, zucchini, or spinach.
• Dressing: Swap lemon with red wine vinegar for a tangier flavor.

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FAQs

Can I make this salad ahead of time?
Yes, it keeps well in the fridge for up to 3 days. Add feta just before serving for the freshest taste.

Can I freeze quinoa salad?
It’s best eaten fresh. Freezing will change the texture of vegetables and feta.

What type of quinoa should I use?
Any variety works — white, red, or tri-color quinoa.

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Serving

Serve as a side dish with grilled meats, seafood, or roasted vegetables. It also works as a light lunch or dinner on its own.

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Suggestions

• Pair with warm pita bread and hummus for a Mediterranean-inspired meal.
• Top with fresh herbs like parsley, mint, or dill.
• Add a sprinkle of toasted pine nuts or sunflower seeds for crunch.