Vegetarian Mediterranean Quinoa Salad with Lemon-Oregano Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing quinoa salad packed with fresh vegetables and a zesty lemon-oregano dressing for a healthy, vibrant meal. This mediterranean-inspired father’s day (mediterranean diet) ready in about 35 minutes pairs quinoa, water, 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: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water. In a medium pot, combine quinoa and 2 cups water. Bring to a boil over high heat, then reduce to low and simmer, covered, for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
  2. Step 2: In a large bowl, combine 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1/4 cup finely chopped red onion, 1/3 cup sliced kalamata olives, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh parsley.
  3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and fragrant.
  4. Step 4: Fluff cooled quinoa with a fork, then add it to the vegetable mixture. Pour the lemon-oregano dressing over the salad and toss gently until everything is evenly coated.
  5. Step 5: Chill the salad for 15 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Vegetarian Mediterranean Quinoa Salad with Lemon-Oregano Dressing 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 Vegetarian Mediterranean Quinoa Salad with Lemon-Oregano Dressing?

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 Vegetarian Mediterranean Quinoa Salad with Lemon-Oregano Dressing?

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 Vegetarian Mediterranean Quinoa Salad with Lemon-Oregano Dressing 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 Vegetarian Mediterranean Quinoa Salad with Lemon-Oregano Dressing?

Mediterranean father’s day 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.

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