Best-Ever Mediterranean Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A vibrant mix of fluffy quinoa, crisp cucumbers, and tangy feta, dressed with lemon-herb vinaigrette for a refreshing summer dish. This mediterranean-inspired salads (vegetarian) ready in about 50 minutes pairs quinoa, medium, diced cucumber, finely chopped red onion 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 220 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 medium, diced cucumber
• 1/2 cup, finely chopped red onion
• 1/4 cup, sliced kalamata olives
• 1/2 cup, crumbled feta cheese
• 1/4 cup, chopped fresh parsley
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove, minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a pot, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Let cool.
2. Step 2: In a large bowl, mix cooled quinoa with 1 medium diced cucumber, 1/2 cup chopped red onion, 1/4 cup sliced kalamata olives, and 1/2 cup crumbled feta cheese.
3. Step 3: In a small jar, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 clove minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Pour dressing over the salad and toss to coat. Garnish with 1/4 cup chopped fresh parsley before serving.