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
Instructions
- In a medium saucepan, bring the quinoa and water or vegetable broth to a boil. Reduce heat to low, cover and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork and set aside to cool to room temperature.
- While quinoa cools, dice the cucumber, halve the cherry tomatoes, mince the red onion, slice the olives and chop the parsley and mint.
- In a small bowl or jar, whisk together the lemon juice, olive oil, Dijon mustard, honey, dried oregano, salt and pepper to make the vinaigrette.
- In a large bowl, combine the cooled quinoa, vegetables, olives, herbs and feta cheese. Pour the vinaigrette over the salad and toss gently until everything is well coated.
- Cover and refrigerate for at least 15 minutes (or up to a few hours) so the flavors meld. Before serving, taste and adjust seasoning, optionally garnish with extra parsley and a lemon wedge.
Notes
- Swap the quinoa for couscous, farro or bulgur if you prefer a different texture.
- Add toasted almonds or sunflower seeds for extra crunch.
- Make it vegan by omitting the feta or using a vegan alternative.
- Substitute chopped fresh basil or dill in place of mint or parsley for a different herb profile.
- For a heartier meal, stir in cooked chickpeas, roasted sweet potato cubes or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop / No‑Bake
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 of 4 servings
- Calories: ≈250 kcal
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
