If you’re craving a dish that’s bursting with vibrant colors and fresh, bold flavors, this Mediterranean Quinoa Salad Recipe is an absolute must-try. It combines fluffy quinoa with crisp cucumbers, juicy cherry tomatoes, creamy feta, and tangy olives, all brought together by a zesty lemon and garlic dressing. Whether you’re looking for a healthy lunch, a light dinner, or a stunning side dish, this salad is as satisfying as it is simple to prepare.
Ingredients You’ll Need
Gathering these fresh and straightforward ingredients makes this Mediterranean Quinoa Salad Recipe not only quick to whip up but also packed with diverse textures and authentic Mediterranean flavors that will keep you coming back for more.
- 1 cup white quinoa (cooked): The hearty base that adds a nutty flavor and keeps the salad filling.
- 1 can cannellini beans (rinsed and drained): These creamy beans boost protein and create a lovely contrast in texture.
- 1 1/2 cups cherry tomatoes (chopped): Sweet and juicy, they bring fresh bursts of color and flavor.
- 1 English cucumber (diced): Adds a cool, crisp crunch that complements the other ingredients perfectly.
- 1/2 cup Greek olives (sliced): Their briny, savory kick gives the salad its authentic Mediterranean vibe.
- 1/2 red onion (diced): Provides a gentle bite and a pop of purple color.
- 1/2 cup feta cheese (crumbled): Offers a creamy, tangy richness that elevates the entire dish.
- Fresh basil (chopped for garnish): A fragrant herb that gives a burst of freshness.
- Fresh parsley (chopped for garnish): Adds a bright, herbal note and a splash of green.
- 1/4 cup olive oil: The luscious base of the dressing that ties all the flavors together.
- 1/2 teaspoon kosher salt: Enhances every ingredient’s natural taste.
- 1/2 teaspoon pepper (freshly cracked): Adds a subtle heat and depth.
- 1/2 teaspoon garlic powder: Infuses the salad with a warm, savory undertone.
- 1/2 lemon (juiced): Brings a refreshing tang that brightens the whole salad.
How to Make Mediterranean Quinoa Salad Recipe
Step 1: Mix the Salad Base
Start by combining the cooked quinoa, cannellini beans, cherry tomatoes, diced cucumber, sliced olives, and red onion in a large bowl. Toss everything gently so those flavors and textures start to mingle beautifully.
Step 2: Prepare the Dressing
In a smaller bowl, whisk together the olive oil, kosher salt, freshly cracked pepper, garlic powder, and lemon juice until the dressing is smooth and well blended. This simple but flavorful dressing is the heart of the salad.
Step 3: Toss the Salad with Dressing
Pour the freshly made dressing over your salad mixture, then toss everything together until each bite will be perfectly coated and bursting with flavor.
Step 4: Add the Feta Cheese
Sprinkle the crumbled feta cheese on top, then gently toss once more to distribute its creamy richness throughout without breaking it down too much.
Step 5: Garnish and Serve
Finally, sprinkle chopped fresh basil and parsley over the salad for a colorful, aromatic finish. Serve it immediately to enjoy the freshest texture and vibrant flavors.
How to Serve Mediterranean Quinoa Salad Recipe
Garnishes
Adding fresh herbs like basil and parsley not only boosts the visual appeal but also introduces an extra layer of freshness that complements the zesty dressing. For an added touch, a few whole olives or a lemon wedge on the side can make your presentation pop.
Side Dishes
This salad shines as a stand-alone meal, but it also pairs wonderfully with grilled chicken, roasted vegetables, or warm pita bread. It’s versatile and refreshing, perfect for picnics or casual dinners alike.
Creative Ways to Present
Try serving this Mediterranean Quinoa Salad Recipe in hollowed-out bell peppers or atop a bed of leafy greens for a pretty twist. You can also layer it in a mason jar for a portable lunch packed with nutrients and vibrant colors.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. It keeps well for up to three days, making it a fantastic option for quick meals during busy weekdays.
Freezing
Because of the fresh vegetables and dressing, freezing this salad isn’t recommended as it can alter the texture and flavor when thawed. Enjoy it fresh for the best experience.
Reheating
This salad is best served chilled or at room temperature. If you prefer, you can let it sit out for a bit after refrigeration to take the chill off—just give it a quick toss before serving.
FAQs
Can I use other types of beans in this salad?
Absolutely! While cannellini beans work beautifully here, you can substitute with chickpeas or black beans for a slightly different texture and flavor.
Is this salad gluten-free?
Yes, quinoa is naturally gluten-free which makes this entire Mediterranean Quinoa Salad Recipe safe for those avoiding gluten.
How long does it take to prepare this salad?
With cooked quinoa on hand, this salad comes together in about 15 minutes, making it perfect for a quick and healthy meal.
Can I make this salad vegan?
Certainly! Simply omit the feta cheese or replace it with a plant-based alternative to keep all the vibrant flavors intact.
What’s the best way to cook quinoa for this salad?
Rinse quinoa thoroughly before cooking it in water or broth to enhance its nutty flavor and keep it fluffy. Let it cool completely before mixing it with the other ingredients.
Final Thoughts
This Mediterranean Quinoa Salad Recipe is an absolute gem that I’m thrilled to share with you. It’s fresh, flavorful, and wonderfully adaptable to your personal tastes or whatever you have stocked in your kitchen. Give it a try—you might just find your new favorite salad that feels like sunshine in a bowl.
Print
Mediterranean Quinoa Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and healthy Mediterranean Quinoa Salad packed with protein-rich quinoa, cannellini beans, fresh vegetables, olives, and tangy feta cheese, all tossed in a zesty lemon and olive oil dressing. Perfect for a light lunch or a vibrant side dish.
Ingredients
Salad
- 1 cup white quinoa (cooked)
- 1 can cannellini beans (rinsed and drained)
- 1 1/2 cups cherry tomatoes (chopped)
- 1 English cucumber (diced)
- 1/2 cup Greek olives (sliced)
- 1/2 red onion (diced)
- 1/2 cup feta cheese (crumbled)
- fresh basil (chopped for garnish)
- fresh parsley (chopped for garnish)
Dressing
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper (freshly cracked)
- 1/2 teaspoon garlic powder
- 1/2 lemon (juiced)
Instructions
- Combine salad ingredients: In a large mixing bowl, combine the cooked quinoa, rinsed and drained cannellini beans, chopped cherry tomatoes, diced English cucumber, sliced Greek olives, and diced red onion. Toss gently to combine all the ingredients evenly.
- Prepare the dressing: In a small mixing bowl, whisk together the olive oil, kosher salt, freshly cracked pepper, garlic powder, and freshly squeezed lemon juice until fully emulsified.
- Toss salad with dressing: Pour the prepared dressing over the salad mixture and toss thoroughly to ensure all components are well-coated with the dressing for a balanced flavor.
- Add feta cheese: Sprinkle the crumbled feta cheese over the salad and gently toss again to distribute the cheese without breaking it up too much.
- Garnish and serve: Garnish the salad with freshly chopped basil and parsley, then serve immediately for the freshest taste and texture.
Notes
- This salad can be refrigerated for up to 2 days and tastes great when served chilled.
- For vegan option, omit the feta cheese or substitute with a plant-based cheese.
- Quinoa should be cooked and cooled prior to assembling the salad.
- Add a splash of balsamic vinegar for a different dressing twist.
- Adjust salt and lemon juice according to taste preferences.
