Best-Crafted Mediterranean Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A vibrant mix of roasted vegetables, quinoa, and feta, dressed in a zesty lemon-olive oil blend. This mediterranean-inspired salads (vegetarian) ready in about 55 minutes pairs quinoa, pint, halved cherry tomatoes, medium, diced zucchini into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 1 pint, halved cherry tomatoes
• 1 medium, diced zucchini
• 1 medium, diced cucumber
• 1/2 cup, finely chopped red onion
• 1/2 cup, crumbled feta cheese
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp oregano
• 1/2 tsp salt

Instructions

1. Step 1: Rinse quinoa and cook in 2 cups boiling water for 15 minutes until tender.
2. Step 2: Toss zucchini, cucumber, onion, and tomatoes with 1 tbsp olive oil and 1/2 tsp salt; roast at 400°F for 20 minutes until tender.
3. Step 3: In a large bowl, combine cooked quinoa, roasted vegetables, and feta cheese.
4. Step 4: Whisk remaining 2 tbsp olive oil, lemon juice, oregano, and 1/4 tsp salt into a dressing; pour over salad and toss to coat.