Gel-Infused Mediterranean Quinoa Salad

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A refreshing quinoa salad with gel-infused cooling vegetables, tangy feta, and bright lemon dressing for a light yet satisfying meal. This Mediterranean salad recipe (vegetarian), ready in about 25 minutes, pairs quinoa, water, and gel-infused cucumber cubes 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 "Add this recipe to your weekly plan" 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, rinsed
• 2 cups water
• 1 cup gel-infused cucumber cubes
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
2. Step 2: In a large bowl, combine the cooled quinoa with 1 cup gel-infused cucumber cubes, 1 cup halved cherry tomatoes, 1/2 cup sliced kalamata olives, 1/2 cup crumbled feta cheese, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh parsley.
3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Pour the dressing over the quinoa and vegetables, tossing gently to coat everything evenly.
5. Step 5: Chill the salad for at least 30 minutes before serving to allow flavors to meld and enjoy a cooling, vibrant meal.