Chilled Mediterranean Quinoa Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A refreshing and colorful quinoa salad tossed with fresh vegetables and a bright lemon vinaigrette, perfect for a packed lunch. This Mediterranean-inspired salad recipe (gluten free, vegetarian), ready in about 35 minutes, pairs quinoa, water, 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 quinoa
• 2 cups water
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1 small, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/3 cup, pitted and sliced kalamata olives
• 1/2 cup, crumbled feta cheese
• 1/4 cup, chopped fresh parsley
• 1/4 cup fresh lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp dijon mustard
• 1, minced garlic clove
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water in a fine mesh sieve until water runs clear. In a medium pot, combine rinsed quinoa with 2 cups water and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Remove from heat and fluff with a fork, then let cool completely.
2. Step 2: In a small bowl, whisk together 1/4 cup fresh lemon juice, 3 tbsp extra virgin olive oil, 1 tsp dijon mustard, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and slightly thickened.
3. Step 3: In a large mixing bowl, combine cooled quinoa with 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1 small diced red bell pepper, 1/4 cup finely chopped red onion, 1/3 cup sliced kalamata olives, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh parsley. Pour lemon vinaigrette over the salad and toss gently until all ingredients are evenly coated.
4. Step 4: Chill the salad in the refrigerator for at least 30 minutes before packing into a lunchbox or cooler bag to allow flavors to meld and serve cold.