Idiomatic Mediterranean Quinoa Salad

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant medley of fresh vegetables, herbed quinoa, and tangy feta. This Mediterranean-inspired salad recipe (vegan, gluten-free), ready in about 55 minutes, pairs quinoa, cherry tomatoes, 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 220 calories and feeds 6, 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 pint cherry tomatoes
• 1 medium cucumber
• 1 small red onion
• 1 cup feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp oregano
• 0.5 tsp salt
• 0.25 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: Rinse 1 cup quinoa in a fine mesh strainer. In a pot, combine quinoa with 2 cups water. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes.
2. Step 2: In a large bowl, toss 1 pint halved cherry tomatoes, 1 diced cucumber, 1 diced red onion, and 1 cup crumbled feta cheese.
3. Step 3: Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Pour dressing over salad, toss to coat.
4. Step 4: Let salad sit for 10 minutes to allow flavors to meld. Serve chilled or at room temperature.