Herbed Mediterranean Quinoa Salad with Feta and Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing quinoa salad tossed with fresh herbs, tangy feta cheese, and briny olives for a light and nutritious meal. This Mediterranean-inspired vegetarian recipe (gluten free), ready in about 25 minutes, pairs quinoa, water, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork. Let cool to room temperature.
  2. Step 2: In a large bowl, combine cooled quinoa with 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/2 cup pitted and sliced kalamata olives, 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint.
  3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Pour the dressing over the quinoa mixture and toss gently until evenly coated. Refrigerate for at least 30 minutes to allow flavors to meld before serving.

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