Quinoa Salad with Feta and Vegetables

A Balanced Bowl of Flavor and Nutrition

This quinoa salad with feta and vegetables is a vibrant, satisfying dish perfect for lunch, a light dinner, or a make-ahead side. Loaded with protein-rich quinoa, colorful veggies, and tangy feta, it offers a Mediterranean twist that keeps each bite refreshing and wholesome.

Ingredients

• 1 cup quinoa (uncooked)

• 2 cups water or vegetable broth

• 1 cup cherry tomatoes (halved)

• 1 cucumber (diced)

• ½ red onion (thinly sliced)

• ½ cup red bell pepper (diced)

• ¼ cup kalamata olives (sliced, optional)

• ½ cup crumbled feta cheese

• 2 tablespoons chopped fresh parsley or mint

For the Dressing:

• 3 tablespoons extra virgin olive oil

• 1 tablespoon fresh lemon juice

• 1 teaspoon red wine vinegar

• Salt and pepper to taste

Instructions

1. Cook the Quinoa

Rinse quinoa under cold water. In a saucepan, combine quinoa with water or broth. Bring to a boil, then reduce heat and simmer for 15 minutes, until all liquid is absorbed. Fluff with a fork and let cool.

2. Prepare the Vegetables

While quinoa cools, chop the tomatoes, cucumber, onion, pepper, and olives. Set aside.

3. Mix the Salad

In a large bowl, combine the cooled quinoa, chopped vegetables, feta, and herbs.

4. Make the Dressing

Whisk together olive oil, lemon juice, vinegar, salt, and pepper. Pour over the salad and toss well to combine.

5. Chill and Serve

Refrigerate for at least 30 minutes to let flavors develop. Serve cold or at room temperature.

Why This Salad Stands Out

• Protein-packed and fiber-rich

• Naturally gluten-free and vegetarian

• Meal-prep friendly – stays fresh for 3–4 days in the fridge

• Perfect as a side or main dish

Serving Suggestions

• Pair with grilled chicken or salmon for a fuller meal

• Add avocado or chickpeas for extra creaminess and protein

• Serve in lettuce wraps for a low-carb twist