Pin it My coworker brought this salad to a potluck last spring, and I watched it disappear in ten minutes. She scribbled the rough idea on a napkin for me, and I made it that weekend with what I had in my fridge. The lemony dressing soaked into the warm quinoa, the feta melted just a little, and I ate it straight from the bowl standing at the counter. It became my default meal prep within a month.
I started bringing this to summer barbecues because I got tired of sad pasta salads. People always ask for the recipe, and I love watching them realize how simple it is. One friend texted me a photo of her version with roasted chickpeas on top, and now I do that too. It has become the dish I make when I want to feel like I have my life together, even when I absolutely do not.
Ingredients
- Quinoa: Rinse it well or it tastes bitter and soapy, I learned that the hard way the first time.
- Chickpeas: Use canned for convenience, but drain and rinse them or the salad gets slimy from the canning liquid.
- Cherry tomatoes: Halve them so they release their juice into the salad and everything tastes brighter.
- Cucumber: English cucumbers have fewer seeds and stay crunchy longer than regular ones.
- Fresh parsley or cilantro: I use whatever I have, parsley is milder and cilantro is bold and citrusy.
- Feta cheese: Buy a block and crumble it yourself, the pre-crumbled kind is dry and tasteless.
- Olive oil: Use something you would dip bread in, not the stuff you cook with, it makes a difference.
- Lemon juice: Fresh lemon is worth it here, bottled juice tastes flat and artificial in a simple dressing like this.
- Salt and pepper: Season more than you think, quinoa absorbs a lot of flavor and needs help.
Instructions
- Rinse the quinoa:
- Put it in a fine mesh strainer and run cold water over it for at least 30 seconds. This removes the natural coating that tastes bitter.
- Cook the quinoa:
- Combine quinoa with 2 cups of water or vegetable broth in a medium saucepan, bring to a boil, then cover and simmer on low for 15 minutes until the liquid is gone and the grains look fluffy. Let it cool slightly with the lid off so it does not get mushy.
- Prep the vegetables:
- While the quinoa cooks, halve the cherry tomatoes, dice the cucumber into small bite-sized pieces, and chop your herbs roughly. I do this on one cutting board and toss everything into a big bowl as I go.
- Combine the salad base:
- Add the cooled quinoa, drained chickpeas, tomatoes, cucumber, herbs, and crumbled feta to a large mixing bowl. Use your hands or a spoon to toss it gently so the feta does not turn to mush.
- Make the dressing:
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl until it looks smooth and emulsified.
- Dress and toss:
- Pour the dressing over the salad and toss everything together until the quinoa glistens and every bite looks coated. Taste it and add more salt, lemon, or pepper if it needs it.
- Serve or chill:
- You can eat it right away while the quinoa is still a little warm, or refrigerate it for 30 minutes if you want it cold and refreshing.
Pin it I made a double batch of this the night before a long road trip and ate it cold in the car with a fork from a mason jar. My friend kept stealing bites from the passenger seat and by the time we stopped for gas, half of it was gone. We laughed about it for the rest of the trip. It is one of those recipes that turns a regular moment into a good memory without trying too hard.
Make It Your Own
I have added diced avocado, roasted red peppers, and even leftover grilled chicken to this salad depending on what I had around. One time I stirred in a handful of arugula right before serving and it added a peppery bite that worked surprisingly well. You can swap parsley for fresh mint or basil if you want a completely different flavor, and it still tastes like it belongs. This recipe is more of a formula than a rigid set of rules, so trust your instincts and use what you love.
Storage and Meal Prep
This salad keeps in the fridge for up to four days if you store it in an airtight container. I usually make it on Sunday and eat it for lunch all week, and it honestly tastes better on day two when everything has marinated together. If you are meal prepping, keep the dressing separate and toss it right before eating so the veggies stay crisp. The quinoa absorbs the dressing over time, so you might want to add a squeeze of lemon or a drizzle of olive oil before serving leftovers.
Serving Suggestions
I have served this on its own for lunch, as a side dish at barbecues, and even on a bed of spinach when I wanted to feel fancy. It pairs really well with grilled chicken, baked salmon, or a simple piece of crusty bread. One time I scooped it into pita pockets with extra feta and it was like a deconstructed Mediterranean wrap. You can also serve it alongside hummus and roasted vegetables for a full vegetarian spread that feels abundant and satisfying.
- Top with roasted chickpeas for extra crunch and a smoky flavor.
- Add a handful of toasted pine nuts or slivered almonds for richness.
- Serve with lemon-infused sparkling water or a crisp white wine if you are entertaining.
Pin it This salad has saved me on busy weeks, impressed people at potlucks, and reminded me that healthy food does not have to be boring or complicated. Make it once and I promise it will become part of your regular rotation too.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this tastes even better after chilling. The flavors meld beautifully in the refrigerator for up to 3 days. Add the dressing just before serving to maintain freshness.
- → What's the best way to cook quinoa?
Rinse thoroughly under cold water to remove bitter coating. Simmer with water or broth for 15 minutes until fluffy. Let it cool slightly before mixing with vegetables.
- → How can I add more protein?
Grilled chicken, roasted salmon, or hard-boiled eggs pair wonderfully. Hemp seeds or pumpkin seeds also boost protein while adding pleasant crunch.
- → What vegetables work well in this?
Bell peppers, red onion, shredded carrots, or roasted vegetables like zucchini and eggplant all complement the Mediterranean profile beautifully.
- → Is this suitable for meal prep?
Absolutely. Portion into airtight containers and store dressing separately. The quinoa base holds texture well, making it perfect for weekday lunches.