Real Mediterranean Quinoa Salad with Sun-Dried Tomatoes and Feta
A vibrant, protein-packed quinoa salad bursting with Mediterranean flavors and textures. This mediterranean-inspired salads (mediterranean) ready in about 45 minutes pairs quinoa, chopped sun-dried tomatoes, sliced Kalamata olives 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 "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
- 1/2 cup, chopped sun-dried tomatoes
- 1/4 cup, sliced Kalamata olives
- 1/2 cup crumbled feta cheese
- 1/4 cup, finely diced red onion
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp oregano
- to taste salt
- to taste pepper
Instructions
- Step 1: Rinse 1 cup quinoa and cook in 2 cups water until tender (15-20 minutes). Let cool.
- Step 2: In a bowl, combine 1/2 cup chopped sun-dried tomatoes, 1/4 cup sliced Kalamata olives, 1/4 cup diced red onion, and 1/2 cup crumbled feta.
- Step 3: Whisk 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp oregano, and season with salt and pepper. Pour over the salad and toss to coat.
- Step 4: Chill for 30 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Real Mediterranean Quinoa Salad with Sun-Dried Tomatoes and Feta take to make?
Total time is about 45 minutes (20 min prep + 25 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 Real Mediterranean Quinoa Salad with Sun-Dried Tomatoes and Feta?
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 quinoa from drying out.
Can I substitute ingredients in Real Mediterranean Quinoa Salad with Sun-Dried Tomatoes and Feta?
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 Real Mediterranean Quinoa Salad with Sun-Dried Tomatoes and Feta 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.
What goes well with Real Mediterranean Quinoa Salad with Sun-Dried Tomatoes and Feta?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
