Mediterranean Quinoa Salad with Lemon-Herb Vinaigrette
Fluffy quinoa, crisp Persian cucumbers, briny Kalamata olives, and creamy feta toss in a bright garlic-lemon dressing, finished with golden toasted pine nuts for a rich crunch. This textured Mediterranean salad balances tender grains, hearty chickpeas, and fresh herbs in every bite.
- Total Time51 minutes
- Yield6 servings 1x
Ingredients
Scale
Quinoa Base
- 1 cup (170g) dry white quinoa
- 1 ¾ cups (420ml) water
- ¼ tsp (1.5g) kosher salt
Lemon-Herb Vinaigrette
- 3 tbsp (45ml) extra-virgin olive oil
- 3 tbsp (45ml) fresh lemon juice
- 1 small garlic clove, finely grated or minced
- ½ tsp (0.5g) dried oregano
- ½ tsp (3g) kosher salt
- ¼ tsp (0.5g) freshly cracked black pepper
Salad & Toppings
- 1 can (15 oz / 425g) chickpeas, drained, rinsed, and patted dry
- 1 ½ cups (200g) diced Persian cucumbers
- 1 cup (150g) halved cherry or grape tomatoes
- ⅓ cup (50g) finely diced red onion
- ⅓ cup (55g) pitted Kalamata olives, sliced
- ⅓ cup (20g) finely chopped fresh flat-leaf parsley
- ½ cup (75g) crumbled feta cheese
- 2 tbsp (20g) pine nuts
Instructions
- Rinse and simmer the quinoa: Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold running water for 30 seconds to remove natural surface saponins. In a medium saucepan, combine the rinsed quinoa, water, and ¼ teaspoon kosher salt. Bring to a rolling boil over medium-high heat, then cover with a tight-fitting lid and reduce the heat to low. Simmer for 13 to 15 minutes, until the liquid is fully absorbed and the spiral germ separates from the seed.
- Steam and cool: Remove the saucepan from the heat. Keep the lid in place and let the quinoa steam undisturbed for 8 minutes. Remove the lid, fluff the grains gently with a fork, and spread them onto a wide rimmed baking sheet. Allow the quinoa to cool to room temperature for 10 minutes.
- Whisk the vinaigrette: While the quinoa is cooling, combine the extra-virgin olive oil, fresh lemon juice, grated garlic, dried oregano, ½ teaspoon kosher salt, and cracked black pepper in a small bowl or glass jar. Whisk or seal and shake vigorously until emulsified.
- Toast the pine nuts: Add the pine nuts to a small, dry skillet over medium-low heat. Toast for 2 to 3 minutes, swirling the pan frequently, until lightly golden and fragrant. Transfer immediately to a small dish to stop the cooking.
- Combine the salad: In a large mixing bowl, combine the cooled quinoa, dried chickpeas, diced cucumbers, halved tomatoes, red onion, Kalamata olives, and chopped parsley. Pour the vinaigrette over the mixture and toss gently until the grains and vegetables are evenly coated.
- Garnish and serve: Gently fold in the crumbled feta cheese and scatter the toasted pine nuts across the top. Serve immediately at room temperature, or cover and chill.
Notes
- Why it works: Spreading the freshly steamed quinoa in a thin layer across a baking sheet allows excess surface steam to evaporate rapidly. This prevents the grains from overcooking into a mushy texture and keeps them distinct and receptive to the dressing.
- Make-ahead storage: Store the dressed salad in an airtight glass container in the refrigerator for up to 4 days. If preparing for meal prep, keep the toasted pine nuts in a separate container and sprinkle them over each portion just before eating to preserve their crunch.
Nutrition (per serving — estimates)
Calories: 310 | Total Carbs: 31g (Fiber: 5g, Sugar: 3g) | Fat: 16g (Saturated: 3.5g) | Protein: 10g | Sodium: 530mg
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Resting Time: 8 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: about 1 ⅓ cups
- Calories: 310
- Sugar: 3g
- Sodium: 530mg
- Fat: 16g
- Saturated Fat: 3.5g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 10g