This quinoa salad with feta and vegetables is bright enough for a summer lunch and substantial enough to serve as a simple dinner. Fluffy quinoa carries crisp cucumber, juicy tomatoes, bell pepper, red onion, olives, parsley, and crumbled feta. A small lemon-and-red-wine-vinegar dressing brings the parts together without covering their fresh flavors.
RECIPE CARD
Quinoa Salad with Feta and Vegetables
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 medium red onion, thinly sliced
- 1/2 cup red bell pepper, diced
- 1/4 cup kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon red wine vinegar
- 1/4 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Rinse, Cook, and Fluff the Quinoa: Rinse the quinoa, then simmer it covered with 2 cups water for 15 minutes until tender and the liquid is absorbed. Fluff with a…
- Cut the Vegetables and Herbs: Halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, slice the olives, and chop the parsley.
- Combine the Salad Base: Combine the cooled quinoa with the tomatoes, cucumber, red bell pepper, red onion, olives, crumbled feta, and parsley. Fold gently.
- Whisk and Add the Dressing: Whisk the olive oil, lemon juice, red wine vinegar, salt, and black pepper. Pour over the salad in two passes and fold to coat.
- Chill and Serve: Cover and refrigerate the salad for 30 minutes. Toss gently and divide into four servings.
The recipe makes four servings and works well as a make-ahead side. Plan for 15 minutes of preparation, 15 minutes of cooking, and 30 minutes of chilling, for a total of 60 minutes. Cool the quinoa before combining it with the fresh vegetables so they keep their texture. The finished bowl should look colorful and loose, not wet or compressed.
Why You’ll Love It
- Distinct textures: Tender quinoa, crisp vegetables, creamy feta, and briny olives share every forkful.
- Simple dressing: Olive oil, lemon, and vinegar brighten the salad with pantry staples.
- Make-ahead friendly: A short chill lets the flavors mingle before serving.
Ingredients
These quantities make the base recipe shown in the photographs. Use a medium cucumber and drain the olives before slicing. Keep the feta in small crumbles rather than a paste; visible pieces give the salad its tangy contrast. If your tomatoes are especially juicy, let the cut surfaces drain briefly before they go into the bowl.
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 medium red onion, thinly sliced
- 1/2 cup red bell pepper, diced
- 1/4 cup kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon red wine vinegar
- 1/4 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
Measure the oil, acid, salt, and pepper for the dressing separately. Starting with fixed amounts makes the flavor repeatable; a final taste after chilling tells you whether your tomatoes or feta made the salad taste saltier than expected. Feta and olives both bring salt, so avoid adding more before that final check.
Step-by-Step Instructions
1. Rinse, Cook, and Fluff the Quinoa
Rinse the cup of quinoa in a fine-mesh sieve until the water runs clearer, then drain well. Add it to a saucepan with 2 cups water. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes, until the liquid has been absorbed and the grains are tender. Remove the pan from the heat and fluff gently with a fork. Spread the quinoa in a wide bowl so it cools faster. Do not combine it with feta or cucumber while it is steaming; heat softens the vegetables and can make the cheese smear.
2. Cut the Vegetables and Herbs
Halve the cherry tomatoes, dice the cucumber and red bell pepper into bite-size pieces, and slice the red onion thinly. Slice the olives and chop the parsley. Keep the cuts fairly even so a spoonful contains several ingredients rather than one large chunk. A sharp knife will bruise the herbs less than repeated chopping with a dull blade. Set the vegetables aside in separate bowls while the quinoa loses its heat. If the onion tastes particularly sharp, rinse the slices briefly and pat them dry.
3. Combine the Salad Base
Put the cooled quinoa in a large bowl. Add the tomatoes, cucumber, pepper, onion, sliced olives, crumbled feta, and parsley. Fold gently with a wide spoon rather than stirring hard. The goal is to distribute the ingredients while keeping the tomato halves intact and the feta in small white pieces. Check that the quinoa is not clumped at the bottom of the bowl. If needed, break up a dense patch with the spoon before adding dressing. The salad should already look evenly colored at this stage.
4. Whisk and Add the Dressing
Whisk the olive oil, lemon juice, red wine vinegar, salt, and black pepper in a small bowl until the mixture looks briefly unified. Pour it over the quinoa mixture in two passes, folding between pours so no one spot becomes oily. Scrape in the last drops with a spoon. Taste a small forkful, but wait until after the chill for any major adjustment: cold food can taste different from the same salad at room temperature. Keep the bowl covered during the next step.
5. Chill and Serve
Refrigerate the covered salad for 30 minutes. Give it one gentle toss before serving so the dressing that settled at the bottom returns to the grains. Portion into four bowls or place the large bowl on the table as a side dish. If it looks dry after chilling, first toss again; do not automatically pour on extra oil. Serve cool, with the vegetables still crisp and the quinoa separate. Return leftovers to the refrigerator promptly rather than leaving the salad on the table through a long gathering.
Substitutions & Variations
The measured version above is the reference recipe; changes belong to a new variation rather than silently changing the card. For a milder briny note, use fewer olives or omit them. Fresh mint can replace parsley, but its flavor is more pronounced, so begin with the same two-tablespoon measure and taste. A diced yellow bell pepper can replace the red pepper without altering the preparation method. If you prefer a dairy-free salad, omit feta and use a little more parsley or a spoonful of toasted pumpkin seeds for contrast.
What to Serve With
Serve the salad alongside grilled chicken, salmon, or simple roasted vegetables for a larger dinner. It also works next to a bowl of soup or as one colorful dish on a casual lunch table. For a picnic, portion it into sealed containers and keep it chilled until serving. The dressing is already mixed in, so a spoon and a final toss are all you need at the table.
Storage and Make-Ahead Tips
Store leftovers in a covered container in the refrigerator and use them within three to four days. The cucumber gradually softens and the quinoa absorbs dressing, so the texture is best earlier in that window. Stir before eating and discard the salad if it develops an off smell or has been held unrefrigerated for too long. For a planned gathering, cook and cool the quinoa ahead, then cut the vegetables and dress the salad closer to serving.
Frequently Asked Questions
Can I make this quinoa salad the night before?
Yes. The chilled salad can be prepared ahead and kept covered in the refrigerator. Give it a gentle toss before serving. For the crispest cucumber, you can add that ingredient shortly before serving, but the base method works with it mixed in before the 30-minute chill.
Why did my quinoa salad turn watery?
Warm quinoa can soften fresh vegetables, while undrained tomatoes and cucumber release liquid. Let the grains cool, drain very juicy vegetables briefly, and measure the dressing rather than pouring freely. A final toss may bring the dressing back through the grains without adding more.
Is this salad vegetarian or gluten-free?
The listed ingredients contain no meat, and quinoa itself does not contain gluten. Check the labels on packaged feta, olives, vinegar, and any substituted ingredients if strict dietary requirements matter. The salad includes dairy because of the feta.