Mediterranean Quinoa Salad

Ingredients Notes

This Mediterranean quinoa salad recipe comes together in two parts: the dressing and the salad itself. Below are notes on a few ingredients worth a closer look. 

Everything else is straightforward, so check the recipe card for the full list and measurements.

Dressing Ingredients

I use my Lemon Vinaigrette in this salad. It uses basic ingredients such as extra-virgin olive oil, lemon juice, garlic, and Dijon mustard.

Salad Ingredients

Quinoa: White, red, or tricolor all work, so do not let the wall of options at the store throw you. It is more of a personal choice. Red and tricolor hold their shape and keep a little more bite, while white cooks up softer.

Feta cheese: I recommend buying a block and crumbling it yourself to avoid the preservatives in boxed, pre-crumbled feta. Keep in mind that feta varies by brand, so taste beforehand and adjust the salt in the dressing if necessary.

If you are not a fan, goat cheese can be used instead.

Chickpeas: Canned or dried, both work. If you use dried, cook them fully first. Either way, drain them well and pat them dry before they go in, because wet chickpeas are the fastest way to a watery salad.

Persian cucumbers: I like Persian cucumbers for their crunch and slight sweetness, but English cucumbers work too. Peeling is up to you.

Kalamata olives: Any olive works here, though I like kalamata for their salty, briny bite. Grab the pitted kind if you can find them. And if olives are not your thing, just leave them out.

Red onions: Scallions, both the white and green parts, work as a milder substitute.

Italian parsley: I use flat-leaf parsley, stirred right into the salad. Dill, mint, basil, or cilantro all work in their place, and a handful of oregano is nice here, too. You can also swap the herbs for a few big handfuls of arugula or spinach.

How to Make Mediterranean Quinoa Salad

From start to finish, this chickpea quinoa Mediterranean salad comes together in about 45 minutes with a few simple steps.

Step 1 – Make the vinaigrette: Whisk the olive oil, lemon juice, garlic, Dijon, salt, and pepper in a small bowl until combined. Or add everything to a mason jar, seal it tight, and shake for 30 to 60 seconds.

Step 2 – Rinse the quinoa: Place the quinoa in a fine-mesh strainer and rinse under cold running water until the water runs clear, about 30 to 45 seconds. Drain fully before cooking.

Step 3 – Cook the quinoa: Move it to a small saucepan and cook according to the package directions, usually 15 to 20 minutes. Let it cool for 10 to 15 minutes before the next step so it is warm, not hot.

Step 4 – Dress the warm quinoa: Transfer the quinoa to a large bowl and stir in half the dressing. I always dress warm because quinoa drinks up the flavor as it cools, unlike cold. Stir to coat.

Step 5 – Add the prepared vegetables: Add the cherry tomatoes, Persian cucumbers, Kalamata olives, chickpeas, and red onion to the bowl. Toss with the remaining dressing.

Step 6 – Finish with feta and parsley: Add the crumbled feta cheese and parsley, and give it a gentle toss so the feta does not break down. Taste, adjust the salt, and serve warm, at room temperature, or cold.

How To Make Ahead and Store

This quinoa salad holds up well over several days, so you have some flexibility in when to make it.

Make Ahead: You can assemble the whole salad up to a day in advance and keep it in an airtight container in the fridge. It is normal for the vegetables to release some juices as they sit. Give it a good toss before serving.

Meal Prep: If you want it to stay at its freshest across the week, prep the parts and combine them later:

1. Make the vinaigrette up to 2 days in advance.
2. Cook the quinoa, dress it with half the vinaigrette, and store it in an airtight container.
3. Prep the vegetables and store them separately.
4. When ready to serve, toss the quinoa with the prepared vegetables and the remaining dressing.

Storing: Store leftovers in an airtight container in the fridge for up to 3 to 4 days. The vegetables release some juice as they sit, so give everything a toss before serving.

Freezing: I do not recommend freezing the finished salad. Fresh vegetables lose their texture after thawing. The cooked quinoa is a different story, though. I batch-cook it most weeks, portion it out, and freeze it to pull from throughout the week.

What To Serve It With

Whether it is the main event or a side dish, this Mediterranean salad with quinoa goes with just about anything. Bring it to a potluck or pack it for lunch, then try one of these pairings:

• Vegetarian Dinner: Pair it with Ratatouille for a filling vegetarian dinner.
• Chicken: This quinoa salad pairs well with Whole Roasted Chicken with Potatoes. If you want a full Mediterranean spread, serve it alongside my Mediterranean Lemon Chicken.
• Meatballs: You can also serve this salad as a side dish with my Turkey Meatballs with Zucchini. For a Turkish buffet, try it with my Turkish Meatballs.

More Quinoa Salads To Try:

After making countless meal-worthy quinoa salads, I have rounded up a few reader favorites for you to try next.

• Vegetarian Pick: Make my Quinoa Lentil and Feta Salad for a filling vegetarian lunch.
• Creamy Favorite: Enjoy my Avocado Quinoa Salad when you want something greener and a little creamy from the avocado.
• Middle Eastern Flavors: Try my Quinoa Tabouli for similar Middle Eastern flavors.

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Mediterranean Quinoa Salad Recipe

4.92 from 12 votes

By: Aysegul Sanford

Yields4 servings

Prep Time15 minutes mins

Cook Time20 minutes mins

Quinoa cooling time10 minutes mins

Total Time45 minutes mins

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A Mediterranean quinoa salad with chickpeas, feta, tomatoes, and olives in a bright lemon vinaigrette. Cook the quinoa fresh or use leftovers to save a step.

Ingredients 

1x2x3x

For The Quinoa

• ▢ 1 cup quinoa, white, red, tricolor quinoa would all work
• ▢ 2 cups water, or vegetable stock
• ▢ 1/2 teaspoon kosher salt

For The Lemon Vinaigrette:

• ▢ ¼ cup olive oil
• ▢ 3 tablespoons lemon juice, freshly squeezed
• ▢ 1 clove garlic, minced
• ▢ ½ teaspoon Dijon mustard
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon black pepper

For The Salad:

• ▢ 1 cup cherry tomatoes, cut in half
• ▢ 2 Persian cucumbers, peeled and cut into small cubes
• ▢ ¾ cup Kalamata olives, roughly chopped
• ▢ 1 can chickpeas, 15 oz. can – rinsed and throughly drained
• ▢ ½ red onion, about ½ cups, chopped
• ▢ ½ cup feta cheese, crumbled (optional) or goat cheese
• ▢ 1 cup Italian Parsley, or 2 cups fresh arugula, washed and rinsed

Instructions 

• Place the quinoa in a small saucepan over medium heat. Add 2 cups of water (or vegetable stock) and salt. Put the lid on and bring it to a boil. As soon as it boils, turn the heat down to low and let it simmer until all the liquid is absorbed, about 12-14 minutes. Let it rest for 10 minutes and fluff with a fork.
• To make the lemon dressing, combine the olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper in a small jar. Shake vigorously for 30 seconds to emulsify Set it aside.
• Place the cooked (still warm) quinoa* in a large bowl and drizzle half of the lemon dressing. Stir to combine.
• Add the cherry tomatoes, cucumbers, Kalamata olives, chickpeas, and red onion. Toss together with the remaining dressing.
• Add in the crumbled feta cheese and Italian parsley. Give it a gentle toss (so as not to wilt the greens), taste for seasoning and add in if necessary.
• Serve warm, cold, or at room temperature.

Notes

• Yields: This recipe makes about 6 cups of salad, ideal for serving 4 adults. The nutritional values below are per serving. 
• *Using leftover quinoa: This salad can also be made with leftover quinoa. I would still recommend tossing it with half the dressing to make sure it is properly seasoned before adding the rest of the vegetables.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 389kcal | Carbohydrates: 35g | Protein: 10g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 17mg | Sodium: 1219mg | Potassium: 505mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1662IU | Vitamin C: 35mg | Calcium: 165mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad

Cuisine: Mediterranean

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