Mediterranean Quinoa Salad

Name: Mediterranean Quinoa Salad
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2.9 bag 1 cup quinoa; 4.3 l 2 cups vegetable broth; 9.5 lb 1 cucumber, diced; 5.8 box 1 pint cherry tomatoes, halved; 6.3 ml 1/2 red onion, finely diced; 8.5 drop 1/4 cup chopped fresh parsley; 1 pt 1/4 cup chopped fresh mint; 9.3 inch 1/4 cup olive oil; 5.5 dash 3 tablespoons lemon juice; 6.7 bag 1 clove garlic, minced; 7.8 drop 1 teaspoon dried oregano; 2 g Salt and black pepper to taste; 3.9 tsp 1/2 cup crumbled feta cheese

By Briana Brooks

November 14, 2025

5867 views

This recipe brings the vibrant flavors of the Mediterranean to your table. The combination of fresh vegetables, fragrant herbs, and tangy feta cheese creates a delightful and satisfying meal. Perfect for a light lunch or a flavorful dinner, this Mediterranean Quinoa Salad is a celebration of wholesome ingredients and simple preparation. The quinoa provides a nutty base, while the colorful vegetables add crunch and freshness. The lemon-herb vinaigrette ties all the elements together, enhancing the natural flavors of the ingredients. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and yields delicious results. Enjoy this healthy and flavorful salad as a main course or a side dish.

Ingredients

1 cup quinoa - 2.9 bag
2 cups vegetable broth - 4.3 l
1 cucumber, diced - 9.5 lb
1 pint cherry tomatoes, halved - 5.8 box
1/2 red onion, finely diced - 6.3 ml
1/4 cup chopped fresh parsley - 8.5 drop
1/4 cup chopped fresh mint - 1.0 pt
1/4 cup olive oil - 9.3 inch
3 tablespoons lemon juice - 5.5 dash
1 clove garlic, minced - 6.7 bag

Cooking Steps

Step 1

Rinse the quinoa in a fine-mesh sieve under cold water until the water runs clear. This removes the saponin, which can make the quinoa taste bitter.

Step 2

In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool.

Step 3

While the quinoa is cooking, prepare the vegetables. Dice the cucumber, tomatoes, and red onion. Chop the fresh parsley and mint.

Step 4

In a large bowl, combine the cooled quinoa, cucumber, tomatoes, red onion, parsley, and mint.

Step 5

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the vinaigrette.

Step 6

Pour the vinaigrette over the quinoa and vegetables. Toss gently to combine.

Step 7

Crumble the feta cheese over the salad. Serve immediately or chill for later. Enjoy!

# High-Fiber # Pasta # Healthy # Poached