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Tossed quinoa salad in circular white bowl.
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Mediterranean Quinoa Salad

Flavorful easy-to-make Mediterranean Quinoa Salad, full of hearty quinoa, crisp veggies, and creamy feta cheese tossed in a simple Mediterranean dressing.
Course Salad
Cuisine Mediterranean
Diet Low Calorie, Low Fat, Vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 375kcal
Author Rena

Ingredients

For The Salad

  • 2 cups cooked quinoa
  • cups mixed cherry tomatoes halved
  • 3 Persian cucumbers chopped
  • ½ cup pitted kalamata olives halved
  • 1 small red onion diced
  • ½ cup feta cheese crumbled
  • ¼ cup fresh parsley chopped

For The Dressing

  • cup olive oil
  • 2 tbsp red apple cider vinegar
  • 1 clove of garlic minced
  • kosher salt and freshly ground black pepper to taste

Instructions

  • In a large bowl, whisk all the dressing ingredients.
  • On top of the dressing, arrange all the prepped ingredients for the salad.
  • Refrigerate until ready to serve. Just before serving, toss well to combine and enjoy!

Notes

  • Store any leftovers in an airtight container in the fridge for up to 5 days. 
  • This salad can be made 1 day ahead of time and stored in the fridge. 
  • To make this vegan, use your favorite vegan brand feta cheese or leave the feta off completely.
  • Add in a tablespoon of honey to balance out the acidity of the vinegar in the dressing. 
  • Servings size one bowl- about 1.5 cups 
  • Substitutions
    • Use any variety of tomatoes
    • Feel free to use white onion if you are not fond of red
    • Add in yellow or red bell pepper as well as baby spinach for added color and nutrition
    • For the dressing, use lemon in place of the vinegar. 

Nutrition

Calories: 375kcal | Carbohydrates: 28g | Protein: 8g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 17mg | Sodium: 495mg | Potassium: 431mg | Fiber: 4g | Sugar: 4g | Vitamin A: 784IU | Vitamin C: 21mg | Calcium: 142mg | Iron: 3mg