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Healthy Mediterranean Quinoa Salad

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If you struggle to find healthy lunches that actually keep you full until dinner, this Mediterranean Quinoa Salad is going to be your new best friend. It is incredibly fresh, packed with plant-based protein, and bursting with the bright, tangy flavors of lemon, feta, and kalamata olives.

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The Secret to Fluffy Quinoa

Many people find quinoa to be mushy or bitter. The secret to perfect, fluffy quinoa is to always rinse it thoroughly under cold water before cooking to remove the natural saponin coating. Furthermore, letting the cooked quinoa cool completely before tossing it with the vegetables prevents the cucumbers and tomatoes from getting soggy!

Step by step preparation

The Ultimate Meal Prep Salad

Unlike lettuce-based salads that wilt within hours of adding dressing, this quinoa salad actually gets better as it sits in the fridge! The quinoa absorbs the zesty lemon-oregano vinaigrette over time, making it more flavorful on day three than it was on day one. It is the perfect recipe to make on Sunday for a week of effortless, healthy lunches.

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Healthy Mediterranean Quinoa Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Course: Side Dish
Ingredients Method

Ingredients
  

Main
  • 1 cup Quinoa, rinsed
  • 2 cups Water or vegetable broth
  • 1 cup Cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup Red onion, finely diced
  • 1/2 cup Feta cheese, crumbled
  • 1/4 cup Extra virgin olive oil
  • 2 tbsp Fresh lemon juice
  • 1 tsp Dried oregano

Method
 

Main
  1. In a medium saucepan, bring the quinoa and water (or broth) to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and let cool.
  2. While the quinoa cools, chop the cherry tomatoes, cucumber, olives, and red onion. Add them to a large mixing bowl.
  3. In a small jar, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and pepper to create the dressing.
  4. Add the cooled quinoa to the mixing bowl with the vegetables. Pour the dressing over the top and toss to combine.
  5. Gently fold in the crumbled feta cheese.
  6. Serve immediately, or store in the refrigerator in airtight containers for up to 5 days for meal prep.