The Most Delightful Mediterranean Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A refreshing salad blending quinoa, roasted vegetables, tangy feta, and a zesty lemon-tahini dressing for a healthy, protein-packed meal. This mediterranean-inspired salads (vegetarian) ready in about 45 minutes pairs quinoa, medium zucchini, medium red onion 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 medium zucchini
• 1/2 medium red onion
• 100g feta cheese
• 1 medium cucumber
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp honey
• 1/4 cup fresh parsley

Instructions

1. Step 1: Preheat oven to 200°C (400°F). Toss 1 diced zucchini, 1/2 diced red onion, and 1 diced cucumber with 1 tbsp olive oil. Spread on a baking sheet and roast for 20 minutes until tender and slightly charred.
2. Step 2: Cook 1 cup quinoa in 2 cups boiling water for 15 minutes, then drain and let cool.
3. Step 3: In a bowl, whisk 2 tbsp lemon juice, 2 tbsp tahini, 1 tbsp honey, and 1 tbsp olive oil until smooth. Add 1/4 cup chopped parsley.
4. Step 4: Combine cooked quinoa, roasted vegetables, and 100g crumbled feta cheese in a large bowl. Pour the dressing over the mixture and toss until well coated. Chill for 30 minutes before serving.