Go Back
+ servings
Close up of a Mediterranean salad with tomatoes, avocado, cucumbers, olives and Feta on a white plate.

Mediterranean Quinoa Salad

Course Salad
Cuisine American, European, Mediterranean
Keyword Mediterrenean quinoa salad, quinoa salad
Prep Time 25 minutes
Cook Time 15 minutes
Rest time 1 hour
Total Time 1 hour 40 minutes
Servings 6
Calories 330kcal
Author Victor


  • 1 cup quinoa uncooked
  • 1 tomato cut in 8 wedges and then cut crosswise
  • 1 avocado peeled, quartered and sliced crosswise
  • 1 baby cucumber sliced crosswise
  • 1 red bell pepper seeded, membrane removed, cut in 3/8" strips then cut crosswise in 1" pieces
  • 1/3 medium red onion coarsely chopped
  • 1 green onion green and white parts, sliced very thinly
  • 1/2 cup green olives pitted and halved
  • 1/3 cup feta cheese crumbled, for sprinkling

For the dressing

  • 1/3 cup extra virgin olive oil
  • 1/4 cup lemon juice freshly squeezed; from about 1 large lemon
  • lemon zest from one lemon
  • 1 Tbsp minced fresh oregano or 1/2 tsp dried oregano
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp freshly ground black pepper plus more to taste
  • 1 tsp white sugar


  • Cook the quinoa following the instructions on the package, set aside and let cool down.
  • To make the quinoa salad dressing, combine the ingredients in a small bowl and whisk until well blended and the sugar and salt are dissolved.
  • Combine quinoa with the vegetables in a large bowl. Drizzle with the dressing and toss. Taste and adjust for salt if needed.
  • Serve immediately or cover let stand at room temperature until ready to serve. Refrigerate any leftovers for up to 3 days.


Calories: 330kcal | Carbohydrates: 28g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 470mg | Potassium: 516mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 37.6mg | Calcium: 88mg | Iron: 2.3mg