10-Minute Mediterranean Quinoa Salad– fiber-rich and gut-healthy!
This quick, easy, and Mediterranean Quinoa Salad recipe is inspired by the flavors of Greece and packed with crunchy bell peppers, crisp cucumbers, and the briny flavors of feta and kalamata olives.
I start with fluffy cooked quinoa, then toss it with a lemony olive oil oregano vinaigrette while it cools. From there, it’s all about the colorful crunch — diced bell peppers, sliced scallions, crisp cucumber, and Kalamata olives bring the flavor and texture. A sprinkle of crumbled feta finishes it off beautifully.
Whether you’re meal-prepping, packing lunches, or bringing something to a party, this salad holds up beautifully and tastes even better the next day.
Quinoa Salad Health Benefits:
• Quinoa is packed with fiber and protein, helping keep you full and energized — plus it’s naturally gluten-free for sensitive bellies.
• Fiber supports digestion and stable blood sugar levels.
• Protein & essential nutrients like magnesium, iron, and B vitamins support overall wellness and nutrient intake.
• Fresh veggies bring vitamins, antioxidants, and satisfying crunch that nourishes your body and brightens your plate.
Ingredients You’ll Need:
▢1 cup quinoa
▢1 lemon
▢1 teaspoon oregano
▢3/4 teaspoon kosher salt
▢1/4 teaspoon black pepper
▢1/4 cup extra virgin olive oil
▢4 scallions (white and green parts)
▢2 bell peppers (red, yellow or orange)
▢1/2 cup pitted Kalamata olives, drained
▢1 English cucumber
▢1/2 cup crumbled feta cheese
Cook the quinoa. Rinse the quinoa well under cold running water. Cook according to package instructions.
Make the dressing. While the quinoa cooks, add the juice and zest of the lemon to a serving bowl, along with the oregano, salt, and pepper. Whisk in the olive oil. Taste and adjust the seasoning to your liking.
Dress the quinoa. Once the quinoa is tender and has finished cooking, add it to the bowl with the dressing. Stir to coat and allow the quinoa to absorb the lemon dressing. Let it cool completely before adding the vegetables.
While the quinoa cools, chop the vegetables, adding them to the quinoa as you go. Trim and slice the scallions, chop the peppers, and run your knife across the olives to break them into smaller pieces. Slice the cucumber in half, then into quarters, and slice. Add the bowl and stir. Finish with feta and serve. You can dress it up by garnishing it with fresh oregano leaves, but that’s entirely optional.
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Dining and Cooking