Mediterranean Quinoa and Herb Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A protein-rich quinoa salad bursting with Mediterranean flavors, featuring sun-ripened tomatoes, crisp cucumbers, and briny olives in a lemon-herb dressing. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 35 minutes pairs rinsed quinoa, water, halved cherry tomatoes 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 380 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.

★ 3.8 (11 ratings) Prep: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 1 cup quinoa and 2 cups water to a boil; reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: While quinoa cooks, in a large bowl, combine 1 cup cherry tomatoes (halved), 1/2 cucumber (diced), 1/4 cup red onion (thinly sliced), 1/4 cup Kalamata olives (pitted and halved), 1/4 cup feta cheese (crumbled), and 1/4 cup fresh parsley (chopped).
  3. Step 3: In a small bowl, whisk together 2 tbsp lemon juice, 3 tbsp olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Once quinoa is done, let it cool for 5 minutes, then add to the vegetable bowl and toss gently. Drizzle with the dressing and toss again to combine.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Mediterranean Quinoa and Herb Salad take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mediterranean Quinoa and Herb Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.

Can I substitute ingredients in Mediterranean Quinoa and Herb Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mediterranean Quinoa and Herb Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mediterranean Quinoa and Herb Salad vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes