Mediterranean Quinoa Veggie Salad

Name: Mediterranean Quinoa Veggie Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups water; 1 red bell pepper, diced; 1 cucumber, diced; 1 cup cherry tomatoes, halved; 1/2 red onion, finely chopped; 1 can (15 oz) chickpeas, drained and rinsed; 1/2 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 tablespoon lemon juice; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Global Cooking

I absolutely love making this Mediterranean Quinoa Veggie Salad because it bursts with vibrant flavors and textures. The combination of fresh vegetables, protein-packed quinoa, and zesty dressing creates a dish that is not only satisfying but also incredibly healthy. It’s perfect for meal prep, offering a quick grab-and-go option for busy days. Whether served as a main dish or a side, it always manages to impress with its delightful taste. Plus, it pairs wonderfully with any meal, making it a staple in my kitchen.

Created by

Xanthe Beaumont

Last updated on 2026-02-10T21:41:36.474Z

When I first stumbled upon a similar salad recipe, I knew I had to experiment with it. I played around with various veggies and seasonings, and this Mediterranean version quickly became my go-to. The earthy flavor of quinoa combined with the crispness of cucumbers and the creaminess of feta creates an invite to every gathering I host.

One specific tip I learned is to let the salad sit for about 10 minutes before serving. This allows the quinoa to soak up the dressing and flavors well, transforming the dish into something exceptional. Trust me; this little step makes a world of difference!

Why You'll Love This Recipe
Bursting with fresh Mediterranean flavors
Nutritious and perfect for meal prep
Colorful and attractive presentation

Building Flavor with Fresh Ingredients

The vibrant flavors of this Mediterranean Quinoa Veggie Salad come from fresh ingredients that harmonize beautifully. The combination of juicy cherry tomatoes, crunchy cucumbers, and sweet red bell pepper provides a refreshing crunch in every bite. For the best flavor, use a high-quality feta cheese; its tangy creaminess enhances the salad while offering a satisfying texture contrast to the crisp vegetables. If you prefer, you can substitute crumbled goat cheese for a slightly different flavor profile.

Always taste as you go while preparing the salad. The balance of acidity from the lemon juice and the sweetness of the vegetables is key. If you find the dressing a little too sharp, adding a pinch of sugar can bring harmony to the flavors. I often recommend letting the salad sit for a few minutes after tossing to allow the flavors to meld, making each bite even more delicious.

Meal Prep Made Easy

This salad is a champion for meal prep enthusiasts. Not only does it stay delicious in the fridge for up to four days, but it also improves in flavor as the ingredients marinate together. For a busy week, consider prepping the quinoa, chopping the veggies, and preparing the dressing in advance. Keep them stored separately in airtight containers until you're ready to combine them. This keeps everything fresh and prevents sogginess, which is critical for the texture of the salad.

When you're ready to enjoy your salad, simply mix everything in a bowl, and you'll have a wholesome meal in under ten minutes. For those looking for a heartier dish, adding grilled chicken or roasted vegetables can elevate it further. This not only increases the protein content but also makes it a more filling meal option.

Ingredients

Salad Ingredients

1 cup quinoa, rinsed
2 cups water
1 red bell pepper, diced
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped

Dressing Ingredients

1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

Cook the Quinoa

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

Prepare the Vegetables

While the quinoa is cooking, chop the bell pepper, cucumber, cherry tomatoes, red onion, and fresh parsley. In a large bowl, combine all the chopped veggies with the chickpeas and feta cheese.

Make the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper.

Combine Ingredients

Once the quinoa has cooled, add it to the large bowl with the vegetables. Pour the dressing over the salad and toss until everything is well-coated. Let it sit for 10 minutes before serving.

Pro Tips

Feel free to customize this salad with your favorite seasonal vegetables or nuts for added crunch!

Storage Tips

Storing this Mediterranean Quinoa Veggie Salad is simple and straightforward. Once prepared, you can keep it in an airtight container in the refrigerator for up to four days. However, to maintain the ideal texture of the ingredients, I recommend storing the dressing separately until you're ready to serve. This prevents the vegetables from wilting and helps preserve their crispness.

If you find yourself with leftovers, this salad is versatile enough to be repurposed. For example, it can be blended into a wrap with your choice of protein or served as a topping for baked potatoes. Its flavors complement many dishes, and its colorful appearance makes it a delightful addition to any meal.

Variations to Try

This recipe is highly adaptable, allowing you to personalize it to your taste. Try adding black olives or artichoke hearts for a briny punch that enhances the Mediterranean flavor profile. Alternatively, replacing quinoa with bulgur or couscous can change the texture while maintaining the nutritional value of the dish.

For those following a gluten-free diet, make sure to double-check that your quinoa is certified gluten-free, as cross-contamination can occur during processing. Additionally, if you’re looking to increase the protein content, consider incorporating edamame or pumpkin seeds, which also contribute a delightful crunch.

Questions About Recipes

→ Can I make this salad ahead of time?

Absolutely! This salad can be made a day in advance and stored in the fridge. The flavors will enhance as it sits.

→ Is it possible to make this recipe vegan?

Yes! Simply omit the feta cheese or use a vegan alternative.

→ Can I use a different grain instead of quinoa?

Certainly! You can substitute quinoa with couscous, bulgur, or farro for a different grain experience.

→ What are some good add-ins for this salad?

You can add olives, avocados, or a variety of herbs to enhance the flavor even further!