Best Mediterranean Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A refreshing bowl of quinoa, cherry tomatoes, cucumbers, and feta cheese, dressed in a zesty lemon-olive oil vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes pairs rinsed quinoa, halved cherry tomatoes, diced cucumber 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, rinsed quinoa
• 1 cup, halved cherry tomatoes
• 1, diced cucumber
• 1/4 cup, finely chopped red onion
• 1/2 cup, crumbled feta cheese
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup, chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a medium pot, bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool to room temperature.
2. Step 2: In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and feta cheese. In a separate small bowl, whisk together olive oil, lemon juice, parsley, salt, and pepper.
3. Step 3: Pour dressing over quinoa mixture and toss until evenly coated. Chill in the refrigerator for 30 minutes before serving to allow flavors to meld. Store leftovers in an airtight container for up to 2 days.