Mediterranean Quinoa Salad with a pitcher of Lemon Herb Dressing

Garden Fresh Mediterranean Quinoa Salad

This garden fresh Mediterranean Quinoa Salad with Feta and Lemon Dressing makes a protein-rich summertime meal-in-a-bowl! Combine quinoa, tomatoes, cucumbers, Kalamata olives and fresh basil and serve for dinner or lunch.
Course Salads
Cuisine Greek, Mediterranean, North American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4
Calories 326kcal
Author Flavour & Savour


Salad Ingredients

  • 2/3 cup dry quinoa, rinsed
  • 1 1/3 cups water
  • 1 tsp salt
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber seeded and chopped
  • 1/2 cup kalamata olives pitted and sliced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup red onion finely chopped
  • 4 - 6 fresh basil leaves chiffonade cut, for garnish

Lemon Herb Vinaigrette Ingredients

  • 2 tbsp lemon juice
  • 1 tbsp lemon zest finely grated
  • 1 tbsp white wine vinegar or champagne vinegar
  • 1/4 cup olive oil extra virgin
  • 1/2 tsp ground thyme
  • 1 tsp dried oregano
  • 1 clove garlic finely minced, or 1/2 tsp garlic powder
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 1 pinch sea salt


  • First, cook the quinoa. 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. 1 cup of quinoa will yield 3 cups of cooked quinoa. In this recipe, you'll only need 2 cups, so use 2/3 cup of dry quinoa and 1 1/3 cups of water. Rinse the quinoa thoroughly in a fine-mesh colander, then combine 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.
  • Combine the Lemon-Herb Vinaigrette ingredients in a blender.
  • Chop or slice the tomatoes, cucumber, olives and red onion .
  • In a large bowl, combine the cooled quinoa, tomatoes, cucumber, olives, feta cheese and red onion.
  • Toss with Lemon Herb Vinaigrette and garnish with fresh basil.
  • Serve.


Possible additions: 
  • Add chopped cooked chicken (or shredded rotisserie chicken).
  • Keep it vegetarian by adding chickpeas.
  • Add spinach or arugula leaves.
  • Top with cubed or sliced avocado.
  • Keep it paleo by leaving out the feta cheese.


Calories: 326kcal | Carbohydrates: 26g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 1093mg | Potassium: 345mg | Fiber: 4g | Sugar: 5g | Vitamin A: 365IU | Vitamin C: 15mg | Calcium: 130mg | Iron: 2.2mg