Make-Ahead Mediterranean Quinoa Salad with Fresh Vegetables
A vibrant and nutritious Mediterranean quinoa salad packed with fresh vegetables, perfect for meal prep or a light lunch.
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) water
- (1 cup) cherry tomatoes, halved
- (1) cucumber, diced
- (1) bell pepper, diced
- (1/2) red onion, finely chopped
- (1/2 cups) Kalamata olives, pitted and sliced
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) feta cheese, crumbled
- (1/4 cups) olive oil
- (2 tablespoons) red wine vinegar
- (1 teaspoon) dried oregano
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
Instructions
- 1
Rinse 1 cup quinoa under cold water in a fine mesh strainer.
- 2
In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over medium-high heat. Add 2/4 teaspoon salt.
- 3
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 4
Fluff the quinoa with a fork and allow it to cool to room temperature.
- 5
In a large bowl, combine 1 cup halved cherry tomatoes, 1 diced cucumber, 1 diced bell pepper, 1/2 finely chopped red onion, and 1/2 cup sliced Kalamata olives.
- 6
Add the cooled quinoa to the vegetable mixture.
- 7
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 8
Pour the dressing over the salad and toss gently to combine all ingredients.
- 9
Add 1/4 cup chopped fresh parsley and 1/4 cup crumbled feta cheese, and toss again lightly.
- 10
Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
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