Name: Mediterranean Quinoa Salad with Lemon-Herb Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 cup dry quinoa, rinsed; 2 cups water or vegetable broth; 1 medium cucumber, diced; 1 cup cherry tomatoes, halved; ½ medium red onion, finely minced; ½ cup Kalamata olives, pitted and sliced; ½ cup crumbled feta cheese; ½ cup fresh parsley, chopped; ¼ cup fresh mint, chopped; For the Lemon‑Herb Vinaigrette:; ¼ cup fresh lemon juice (about 1 large lemon); ½ cup extra virgin olive oil; 2 teaspoons Dijon mustard; 1 teaspoon honey; 1 teaspoon dried oregano; Salt and freshly ground black pepper, to taste

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There’s something irresistible about the freshness and vibrancy of Mediterranean cuisine, and this Mediterranean Quinoa Salad with Lemon-Herb Vinaigrette captures it perfectly. I love how the nutty quinoa pairs with crisp vegetables, fragrant herbs, and a bright, zesty lemon dressing. It’s light but satisfying, perfect for a quick lunch, a picnic, or even as a colorful side for dinner. Every bite feels refreshing and full of life, just the way I like my meals. Mediterranean Quinoa Salad with Lemon-Herb Vinaigrette

Why You’ll Love This Recipe

I adore this recipe for its simplicity and freshness. It’s nourishing without being heavy, and the flavors are balanced beautifully—tangy, herby, and a little creamy from the feta. I can prepare it in under an hour, making it a reliable choice when I want something wholesome but quick. It also keeps well in the fridge, so I often make a batch ahead of time for easy lunches during the week. Best of all, it’s endlessly customizable depending on what’s in my pantry or garden.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Quinoa – rinsed well to remove its natural bitterness
Water or Vegetable Broth – adds flavor and depth
Cucumber – diced for crispness
Cherry Tomatoes – halved for sweetness
Red Onion – finely minced for sharpness
Fresh Parsley – chopped for bright, herby flavor
Fresh Mint – adds a refreshing note
Kalamata Olives – pitted and sliced for a salty, briny bite
Feta Cheese – crumbled for creamy contrast

For the Lemon-Herb Vinaigrette:
Fresh Lemon Juice – adds zest and brightness
Extra Virgin Olive Oil – smooth and rich
Garlic – minced or grated for subtle kick
Dijon Mustard – helps emulsify the vinaigrette
Honey – softens the tang
Dried Oregano – adds Mediterranean depth
Salt and Pepper – to taste

Directions

I start by cooking the quinoa: I bring it and the broth (or water) to a boil, reduce the heat to low, cover, and simmer for about 15 minutes until the grains are tender and the liquid has been absorbed.
I fluff the quinoa with a fork, then let it cool to room temperature for about 10 minutes.
While it cools, I dice the cucumber, halve the cherry tomatoes, and mince the red onion.
I make the vinaigrette by whisking together lemon juice, olive oil, garlic, Dijon mustard, honey, oregano, salt, and pepper until smooth and creamy.
I add the cooled quinoa, veggies, olives, herbs, and feta to a large bowl, then pour over the vinaigrette and toss gently until everything is well coated.
I cover the salad and refrigerate it for at least 15 minutes so the flavors meld together.
When I’m ready to serve, I garnish it with a few parsley leaves, a lemon wedge, and an extra drizzle of olive oil for that fresh Mediterranean finish.

Servings and Timing

This recipe serves 4 people.
Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Calories: Approximately 250 per serving

Variations

I love experimenting with this salad. Sometimes I swap the quinoa for couscous or farro to change up the texture. When I want a burst of extra herbs, I add dill or basil for more aroma. For crunch, toasted almonds or sunflower seeds work beautifully. When I crave heat, a sprinkle of red pepper flakes or a few diced jalapeños give it a zesty kick. If I’m out of feta, avocado adds creaminess without dairy. And when I want something heartier, I mix in cooked chickpeas or roasted sweet potatoes for more substance.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. It tastes best chilled straight from the fridge, as the flavors become more vibrant over time. I don’t recommend freezing the whole salad since the vegetables lose their crunch, but I can freeze cooked quinoa separately for up to 2 months. When I thaw it, I simply add fresh veggies and vinaigrette for a quick refresh.

FAQs

How do I know when the quinoa is cooked?

I check that the grains are tender but still slightly chewy, and I look for the little white spirals (the germ) that separate from the seed—it means it’s ready.

Can I make this salad ahead of time?

Absolutely. I often prepare it a day in advance and store it in the fridge. It actually tastes better once the dressing has had time to infuse the ingredients.

What if the dressing tastes too tart?

If I find the vinaigrette too sharp, I add a tiny drizzle of honey or a pinch of sugar to balance the acidity. It rounds out the flavors beautifully.

Can I make this vegan?

Yes, I simply omit the feta cheese or replace it with diced avocado or a vegan feta alternative for a dairy-free version.

What pairs well with this salad?

I like serving it with grilled chicken, pita bread, or roasted vegetables. For a full Mediterranean meal, I add tzatziki or hummus on the side and finish with a light berry dessert.

Conclusion

This Mediterranean Quinoa Salad with Lemon-Herb Vinaigrette has become one of my favorite go-to recipes. It’s colorful, wholesome, and full of flavor, perfect for any occasion—from a casual lunch to a festive dinner table. I love how it celebrates fresh, simple ingredients while delivering a satisfying, nutritious meal. Once I started making it regularly, it quickly became a staple in my kitchen—and I’m sure it will in yours too.