Mediterranean Quinoa Salad Recipe

Cook quinoa

Place rinsed quinoa and 2 cups water in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and transfer to a wide shallow bowl to cool to room temperature (or chill briefly in fridge).

Prepare vegetables

While quinoa cooks, halve the cherry tomatoes. Peel (if desired) and dice the English cucumber into 1/4-inch pieces. Thinly slice the red onion and separate into rings; if raw onion is sharp, soak slices in cold water 5 minutes then drain. Pit and halve or slice the Kalamata olives. Chop parsley if using. Remove basil leaves from stems and chiffonade (stack, roll, and slice into thin ribbons).

Combine salad components

In a large mixing bowl combine the cooled quinoa, diced cucumber, cherry tomatoes, sliced red onion (drained if soaked), Kalamata olives, chopped parsley, and half of the crumbled feta. Toss gently to combine.

In a small bowl or jar, whisk together champagne vinegar, Dijon mustard, honey, minced garlic, and lemon juice until smooth. Slowly whisk in the extra-virgin olive oil in a steady stream until the dressing emulsifies. Season with 1/4 tsp salt and 1/4 tsp black pepper and taste; adjust salt, pepper, or honey as needed.

If making ahead, cover and refrigerate dressing. Bring to room temperature and whisk again before using.

Pour about two-thirds of the vinaigrette over the salad and toss gently to coat evenly. Add more dressing if needed to taste. Season with the remaining 3/4 tsp sea salt and 1/2 tsp black pepper if desired, tasting as you go.

Fold in the remaining crumbled feta and the chiffonaded basil leaves gently so they remain bright. Let the salad rest 10–15 minutes at room temperature to allow flavors to meld, or chill up to 1 hour.

Before serving, give the salad a final toss, adjust seasoning if necessary, and garnish with a few whole basil leaves or a light drizzle of olive oil. Serve cold or at room temperature.