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Close-up of Mediterranean Quinoa Salad showing the texture of white and red quinoa grains and fresh cucumber slices.

Mediterranean Quinoa Salad with Lemon Oil Dressing

A vibrant Mediterranean Quinoa Salad featuring fluffy red and white quinoa, crisp cucumbers, cherry tomatoes, and salty feta, all tossed in a zesty lemon oil dressing. Perfect for meal prep or a refreshing healthy lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Lunch, Side Dish
Cuisine: Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup (92g) white quinoa rinsed
  • 1/2 cup (92g) red quinoa rinsed
  • 2 cups (480ml) water or vegetable broth
  • 1 cup (150g) cherry tomatoes halved
  • 2 small Persian cucumbers unpeeled, sliced into semi-circles
  • 1/4 cup (40g) red onion finely diced
  • 1/2 cup (65g) Kalamata olives pitted, whole
  • 1/2 cup (75g) feta cheese crumbled
  • 1/4 cup (15g) fresh parsley finely chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 large lemon juiced (approx 3 tbsp)
  • 1/2 tsp sea salt plus more for cooking water

Equipment

  • 1 Medium Saucepan For cooking quinoa
  • 1 Large Ceramic Bowl For serving

Method
 

Cook the Quinoa
  1. Rinse white and red quinoa under cold water. Combine with 2 cups water and salt in a saucepan. Bring to a boil.
  2. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let sit for 5 minutes, then fluff with a fork and let cool.
Assemble the Salad
  1. Halve the tomatoes, slice the unpeeled cucumbers, and dice the red onion.
  2. Place quinoa in a bowl. Layer tomatoes, cucumbers, onions, and olives. Top with feta and parsley. Whisk oil and lemon juice, then drizzle over the salad.

Notes

Ensure quinoa is completely cooled before adding fresh vegetables to maintain crunch.
Use a high-quality olive oil as the dressing is simple and relies on quality for flavor.