Jones' Mediterranean Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, protein-packed salad with fluffy quinoa, crisp vegetables, and a zesty lemon-herb dressing that’s perfect for lunch or a light dinner. This mediterranean-inspired salads (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 350 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
• 2 cups water
• 1, diced cucumber
• 1 red, diced bell pepper
• 1 cup, halved cherry tomatoes
• 1/2, finely diced red onion
• 1/4 cup, halved Kalamata olives
• 1/4 cup, crumbled feta cheese
• 1/4 cup, chopped fresh parsley
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: While the quinoa cooks, combine 1 diced cucumber, 1 diced red bell pepper, 1 cup halved cherry tomatoes, 1/2 finely diced red onion, 1/4 cup halved Kalamata olives, and 1/4 cup chopped fresh parsley in a large bowl.
3. Step 3: Once quinoa is cooked, let it cool for 10 minutes, then fluff with a fork and add to the vegetable bowl. Toss to combine.
4. Step 4: In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
5. Step 5: Pour the dressing over the quinoa salad and toss gently until evenly coated. Sprinkle with 1/4 cup crumbled feta cheese just before serving.