Vegetable-Packed Mediterranean Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fresh and colorful quinoa salad loaded with crisp cucumbers, cherry tomatoes, kalamata olives, and feta cheese, tossed in a bright lemon-oregano dressing. This mediterranean-inspired vegetarian (gluten free) ready in about 25 minutes pairs rinsed quinoa, water, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  2. Step 2: In a large bowl, combine the cooked quinoa with 1 diced cucumber, 1 cup halved cherry tomatoes, 1/2 cup pitted and halved kalamata olives, 1/2 cup crumbled feta cheese, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh parsley.
  3. Step 3: In a small bowl, whisk together 1/4 cup fresh lemon juice, 3 tbsp extra virgin olive oil, 1 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp black pepper until emulsified. Pour the dressing over the salad and toss gently to combine. Chill for 15 minutes before serving.

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Frequently asked questions

How long does Vegetable-Packed Mediterranean Quinoa Salad take to make?

Total time is about 25 minutes (10 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 Vegetable-Packed Mediterranean Quinoa 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 Vegetable-Packed Mediterranean Quinoa 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 Vegetable-Packed Mediterranean Quinoa 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 Vegetable-Packed Mediterranean Quinoa Salad gluten free?

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

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