Fresh Mediterranean Quinoa Salad
Fresh Mediterranean Quinoa Salad is a fast and fresh meal that solves meal prep stress. After making this many times, I know the best way to get perfect texture. Crispy, creamy, and light. Try my cherry limeade for a refreshing drink. If you love recipes like this, you’ll also enjoy Refreshing Cherry Limeade Recipe and Easy Feta Cucumber Skewers.
Why This Fresh Mediterranean Quinoa Salad Is Pure Comfort
- Light and healthy
- Perfect for meal prep
- Full of flavor
- Easy to make
What You'll Need for Fresh Mediterranean Quinoa Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 cup crumbled feta cheese
- 1/2 cup pitted kalamata olives
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped mint
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- Black pepper
- Garlic powder
- Salt
- Optional: Chopped cucumber
- Optional: Sliced cherry tomatoes
- Optional: Toasted pine nuts
📝 Ingredient Notes
- Quinoa: Rinse well before cooking to remove bitterness.
- Feta cheese: Use crumbled feta for best texture.
- Olives: Use kalamata olives for best flavor.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents quinoa from sticking and burning. → See on Amazon
- Measuring cups — Ensures accurate measurements for perfect results. → See on Amazon
How to Make Fresh Mediterranean Quinoa Salad
- Rinse quinoa: Rinse quinoa under cold water until the water runs clear.
- Cook quinoa: In a pot, add quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add toppings: In a large bowl, mix cooked quinoa with crumbled feta, olives, red onion, parsley, and mint.
- Add dressing: Stir in olive oil, vinegar, oregano, salt, and pepper.
- Chill and serve: Chill in the fridge for at least 1 hour. Serve cold or at room temperature.
Cook's Tips for Perfect Fresh Mediterranean Quinoa Salad
- Best technique: Cook quinoa in broth for extra flavor.
- Common mistake and fix: Overcooking quinoa makes it mushy. Check it at 12 minutes and add more broth if needed.
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Variation: Add roasted vegetables for more texture and flavor.
Storing & Reheating Fresh Mediterranean Quinoa Salad
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Make up to 2 days ahead and store in the fridge.
Freezing Fresh Mediterranean Quinoa Salad
Freeze for up to 2 months. Thaw in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10–15 minutes. Microwave: Reheat in the microwave for 1–2 minutes.
Recipe Notes
- Chef tip: Use a non-stick pot to prevent sticking and improve texture.
- Best substitution: For a vegan version, skip the feta or use a vegan cheese substitute.
- Make-ahead: Ready to eat in 30 minutes. Perfect for meal prep.
- Scaling: Double or triple the recipe for large groups.
- Troubleshooting: If quinoa is too dry, add a bit of water or broth.
Want to level up this recipe?
Sharp knife — Makes chopping ingredients faster and safer. → Check price on Amazon
Fresh Mediterranean Quinoa Salad
Ingredients
Main Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 cup crumbled feta cheese
- 1/2 cup pitted kalamata olives
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped mint
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
Seasonings
- Black pepper
- Garlic powder
- Salt
Optional Toppings
- Chopped cucumber
- Sliced cherry tomatoes
- Toasted pine nuts
Instructions
- Rinse quinoa: Rinse quinoa under cold water until the water runs clear.
- Cook quinoa: In a pot, add quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add toppings: In a large bowl, mix cooked quinoa with crumbled feta, olives, red onion, parsley, and mint.
- Add dressing: Stir in olive oil, vinegar, oregano, salt, and pepper.
- Chill and serve: Chill in the fridge for at least 1 hour. Serve cold or at room temperature.
Notes
- Chef tip: Use a non-stick pot to prevent sticking and improve texture.
- Best substitution: For a vegan version, skip the feta or use a vegan cheese substitute.
- Make-ahead: Ready to eat in 30 minutes. Perfect for meal prep.
- Scaling: Double or triple the recipe for large groups.
- Troubleshooting: If quinoa is too dry, add a bit of water or broth.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw in the fridge before serving.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10–15 minutes.
- Microwave reheat: Reheat in the microwave for 1–2 minutes.
- Make ahead: Make up to 2 days ahead and store in the fridge.
Nutrition Per Serving
- Calories: 300
- Protein: 8g
- Fat: 18g
- Carbs: 25g
- Fiber: 4g
- Sugar: 1g
- Sodium: 600mg
- Cholesterol: 20mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fresh Mediterranean Quinoa Salad FAQs
Yes, make up to 2 days in advance. Store in the fridge.
Overmixing or using too much dressing can make it soggy. Add dressing gradually.
Yes, freeze for up to 2 months. Thaw in the fridge before serving.
Use green olives or a mix of olives. Adjust the salt as needed.
Yes, it's light, fresh, and perfect for summer meals.
A Warm Final Note
I can’t wait for you to try Fresh Mediterranean Quinoa Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
