Mediterranean Quinoa Salad with Peppers, Cucumbers, Olives and Feta

This quick, easy, and gluten-free 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.

You will love this quinoa salad recipe because it’s packed with crunchy, colorful bell peppers, cool cucumbers, and nutrient-dense quinoa. Olives and feta give this side salad that Mediterranean vibe, and the lemony olive oil oregano dressing brings it all together.

To me, this is the quintessential meal prep salad. All the vegetables last for a while in the fridge. It tastes good at room temperature, making it a wonderful option for taking to a party or packing lunches. 

When tomatoes are in season, toss in a handful. Don’t like feta? Leave it out. To make it a full meal, add chickpeas, shredded grilled chicken breasts or canned tuna for a protein boost.

It doesn’t get much easier than this Mediterranean quinoa salad. Serve it when friends come over, take it to a cookout, a holiday BBQ, an office potluck, or pack it in lunches. I’ve been making this for my kids since they were toddlers, and now that they are teens, they still love it. I know you will too!

Table of Contents

1. Quinoa Salad Recipe Ingredients
2. How to Make Mediterranean Quinoa Salad
3. Tips for Cooking with Quinoa
4. Ways to Adapt this Recipe 
5. What to Serve with Quinoa Salad 
6. More Quinoa Recipes 
7. Mediterranean Quinoa Salad with Peppers, Cucumbers, Olives and Feta Recipe

Quinoa Salad Recipe Ingredients

• Quinoa: This seed is not only popular for its nutty taste and fluffy texture but also for its high nutritional value. It is rich in protein, fiber, and various vitamins and minerals. 
• Lemon, zested and juiced: Lemon brings a burst of tangy flavor to this Mediterranean Quinoa salad recipe. The zest, or outer layer of the peel, adds a fragrant aroma while the juice provides acidity and brightness. 
• Oregano: Commonly used in Mediterranean cuisine, oregano and lemon go together like peas and carrots. I use it dried in this recipe, but if you have fresh, you can use that instead. Or use both!
•  Kosher salt: Kosher salt, unlike table salt, is coarser and has a milder taste. It is commonly used in cooking and adds depth to flavors without overpowering them. 
• Black pepper: Black pepper is another seasoning staple. It provides a spicy and slightly earthy flavor.
• Olive oil: Olive oil adds fruitiness and carries the salt, pepper, lemon, and oregano to all the other ingredients in this quinoa salad recipe. We provide many varieties of high-quality olive oil options in our shop. 
  • READ MORE: Olive Oil 101: Everything You Need to Know
• Scallions, white and green parts: Scallions, also known as green onions, have a mild and slightly onion-like flavor. 
• Bell peppers (red, yellow, or orange): I opt for sweet bell peppers in this recipe – red, yellow, or orange. They are high in vitamin C, and add texture to this salad along with a pop of color. 
• Kalamata olives, drained: These dark-colored olives are a staple in Mediterranean cuisine and provide a rich, briny flavor to this recipe. 
• English cucumber: Cucumbers are refreshing and add a crisp texture. I like English cucumbers, but any cucumber will do. If using American slicing cucumbers, just peel some of the skin away and scoop the seeds out with a spoon. 
• Feta cheese: Adds creaminess and a little saltiness to this salad, which works well with all the other flavors. 

How to Make Mediterranean Quinoa Salad

• Rinse the quinoa: Rinse 1 cup quinoa well under cold running water. Cook according to package instructions. 
• Make the vinaigrette: While the quinoa cooks, add the juice and zest of 1 lemon to a serving bowl, along with 1 teaspoon oregano, 3/4 teaspoon Kosher salt, and about 1/4 teaspoon freshly cracked pepper. Whisk in 1/4 cup of olive oil. Taste and adjust the seasoning to your liking. 
• Combine the quinoa and vinaigrette: Once the quinoa is finished cooking and has absorbed all of the liquid, add it to the bowl with the vinaigrette. Stir to coat and allow the quinoa to absorb the lemon vinaigrette. Let it cool completely before adding the vegetables. 
• Prep the vegetables and combine: While the quinoa cools, chop the vegetables. Slice the scallions, chop the peppers, and run your knife through the Kalamata olives. Add them to the bowl. Slice the cucumber in half, then into quarters, and roughly chop. Add the bowl and stir. Finish with crumbled feta and serve. 

Tips for Cooking with Quinoa

The star ingredient in this salad is quinoa, a nutrient-dense seed that is high in protein, fiber, and various vitamins and minerals. It’s also naturally gluten-free, making it a great option for people with celiac disease or gluten intolerance. However, sometimes quinoa can taste bitter, but there is an easy fix.

Quinoa has a coating that contains saponins, bitter-tasting bioactive compounds. They are naturally occurring and nothing to worry about, but they are why some people pass on this versatile seed. However, removing the saponins (and the bitterness along with it) is easy to do. Here’s how:

1. Place quinoa in a fine mesh sieve.
2. Rinse the quinoa under running water while agitating the seeds. 

Ways to Adapt this Recipe 

This recipe couldn’t be easier to adapt to your tastes or to use up what you have on hand. Here are a few ideas to mix it up. 

•  Swap oregano for basil and/or add garlic to the vinaigrette
• Use chevre instead of feta 
• Add a can of drained, rinsed chickpeas for an extra boost of plant-based protein
• Toss in handfuls of fresh, chopped parsley, basil, or dill 
• Increase the vegetables by adding sliced grape tomatoes, chopped artichoke hearts or radishes.
• Skip the cheese to make it vegan
• Swap quinoa for bulgur, barley, or lentils
• Add chicken or tuna

What to Serve with Quinoa Salad 

This is my company-is-coming-over salad recipe. Quinoa cooks quickly, and I almost always have these ingredients in my house. When I’m expecting friends and family, I make this Mediterranean quinoa salad recipe along with a simple main like: Broiled Salmon with Lodolemono Dressing or for something more casual Salmon Burgers. When I’m not in the mood for fish, then Lemon Garlic Chicken is usually on my mind. 

More Quinoa Recipes 

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Lebanese Chicken Quinoa Bowl with Smashed Cucumber Salad and Halloumi

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Entree

Mediterranean Bowl with Quinoa, Hummus, and Harissa

Salads

Snap Pea Salad with Green Beans, Walnuts, and Crispy Quinoa

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