Garden Fresh Mediterranean Quinoa Salad

This garden-fresh Mediterranean Quinoa Salad with Feta and Lemon-Herb Dressing makes a protein-rich summertime meal-in-a-bowl! Combine quinoa, tomatoes, cucumbers, Kalamata olives and fresh basil for a healthy Greek lunch or side dish for dinner.

❤️ Why you'll love this quinoa salad

• This Mediterranean Quinoa Salad with fresh garden tomatoes and feta will take you to the sun-drenched beaches of the Greek Islands. It has all the flavours of the Mediterranean in one healthy quinoa salad.
• When summer produce is abundant, gardens and farmers' markets are overflowing with cucumbers, tomatoes, peppers, fresh herbs and so much more. And what better way to beat the heat than with a nutritious salad made with garden veggies?
• I make this vegetarian Mediterranean quinoa salad every summer to take advantage of our usual bumper crop of tomatoes, cucumbers and basil. 
• I add Greek touches with salty Kalamata olives and feta cheese. Topped off with a lemon-herb vinaigrette, this salad makes a tasty summertime meal-in-a-bowl.

This Garden Fresh Mediterranean Quinoa Salad with Feta is an ideal salad to take on a picnic, a camping trip, or to a potluck. With no lettuce to wilt, and no mayonnaise to worry about spoiling, it's a Greek quinoa salad that will stay fresh, packed up for your next adventure.

It's a salad I've been making for years, with variations depending on what I have on hand. Think of it as a back-pocket salad--one that you can use to round out almost any meal.

Need a lunch idea? This salad packs easily (try it in a Mason jar) and it totally satisfies.

I make this Red Quinoa Tabouli with Pomegranate  and this Nourishing Quinoa Salad with Cranberries and Pears in the fall and winter, but today I'm sharing this summer-fresh Greek quinoa salad with you.

🛒 Ingredients

Ready to gather ingredients? Here's what you'll need to make this Greek-inspired quinoa salad.

• quinoa: Rinse it thoroughly first in a fine-mesh colander. This step removes the naturally occurring saponins on the outside of the grains which can be bitter.
• cherry tomatoes: or other tomatoes, chopped
• cucumber: seeded and chopped
• red onion: or green onion, if you prefer
• Kalamata olives:  pitted and sliced
• feta cheese:  crumbled
• fresh basil leaves: chiffonade cut

For the dressing, you'll need

• olive oil, a lemon, white wine or champagne vinegar, Dijon mustard, honey, dried thyme and oregano, a garlic clove, salt.

❓Your questions, answered

🥄 Step-by-Step Instructions

1. First, rinse the quinoa.
2. While the standard proportions for cooking quinoa are 1 part quinoa to 2 parts water, I always have more success when I use a little less water. One cup of quinoa will yield three cups of cooked quinoa. In this recipe, you'll only need two cups, so use ⅔ cup of dry quinoa and 1 ⅓ cups of water.
3. Combine it with water and salt in a medium saucepan, bring to a boil, then reduce the heat to simmer gently until all the water has been absorbed. Remove from the heat, keep it covered and let stand for 5 minutes. Fluff with a fork, then spread out on a baking sheet or tray to cool completely.
4. Chop the veggies.
5. Combine the Lemon-Herb dressing ingredients in a blender.
6. Toss all ingredients together in a bowl.
7. Chill until serving time.