Description
This Easy Mediterranean Quinoa Salad is a refreshing and healthy dish featuring tender quinoa tossed in a zesty lemon-oregano dressing with colorful bell peppers, crisp cucumbers, briny Kalamata olives, scallions, and tangy crumbled feta. Perfect as a light lunch, side dish, or picnic meal, it combines Mediterranean flavors with nutritious ingredients for a vibrant, satisfying salad.
Ingredients
Scale
Quinoa
- 1 cup quinoa
- 1 teaspoon oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Dressing
- 1 lemon (juice and zest)
- 1/4 cup extra virgin olive oil
Vegetables & Cheese
- 4 scallions (white and green parts)
- 2 bell peppers (red, yellow, or orange)
- 1/2 cup pitted Kalamata olives (drained)
- 1 English cucumber
- 1/2 cup crumbled feta cheese
Instructions
- Cook the quinoa: Rinse the quinoa thoroughly under cold running water to remove bitterness. Cook it according to the package instructions until tender, typically simmering in water for about 15 minutes. Once cooked, fluff the quinoa with a fork and set aside to cool slightly.
- Make the dressing: While the quinoa is cooking, zest and juice the lemon directly into a serving bowl. Add oregano, kosher salt, and black pepper. Whisk in the extra virgin olive oil until well combined. Taste and adjust seasoning as needed.
- Dress the quinoa: When the quinoa is tender and slightly cooled, transfer it to the bowl with the lemon dressing. Stir thoroughly to coat all grains with the dressing and allow the quinoa to absorb the flavors. Let it cool completely before adding the vegetables.
- Prepare and add vegetables: Trim and thinly slice the scallions. Chop the bell peppers into bite-sized pieces. Slice the olives into smaller pieces by running a knife across them. Cut the English cucumber in half lengthwise, then into quarters lengthwise, and slice into thin pieces. Add all the chopped vegetables to the bowl with the quinoa and stir well to combine.
- Add feta and serve: Sprinkle the crumbled feta cheese over the salad and gently mix it in. Optionally, garnish with fresh oregano leaves for an added aromatic touch. Serve chilled or at room temperature for a flavorful Mediterranean-inspired salad.
Notes
- Rinsing quinoa before cooking removes saponins which can cause bitterness.
- You can substitute fresh oregano with dried oregano if needed, but adjust the quantity accordingly.
- This salad tastes best after the quinoa has absorbed the dressing and the ingredients are well chilled.
- For a vegan version, omit the feta or replace it with a plant-based cheese.
- Leftovers keep well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Mediterranean quinoa salad, healthy quinoa salad, lemon oregano dressing, vegetarian quinoa recipe, easy Mediterranean salad
