Can I meal prep this quinoa salad for lunches?

Yes, this is the perfect quinoa salad for making in advance for lunches. It tastes delicious right out of the fridge.

What is the best way to cook quinoa?

There are lots of ways to cook quinoa (stovetop, instant pot, etc.). Any method works, so use whichever method you find most convenient.

Why does the dressing separate?

Vinaigrette dressings separate easily. Pour the dressing as soon as you have finished shaking it.

How do I make this Mediterranean Quinoa Salad vegan?

To make this salad vegan, leave out the feta or replace it with vegan cheese.

Mediterranean Quinoa Salad - Let Us Munch Lettuce

Description

This Mediterranean Quinoa Salad is an easy to make, Mediterranean inspired salad made with quinoa, black olives, red onion, feta, red bell pepper and cucumber. Topped with a lemon oregano vinaigrette, this is sure to be a favorite quinoa salad to meal prep for the week!

Ingredients

Mediterranean Quinoa Salad:
- 1 cup quinoa, uncooked
- 2 cups water
- 1 cup feta, crumbled
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 2/3 cup black olives, sliced
- 1/3 cup red onion, diced
- salt & pepper to taste

Lemon Oregano Vinaigrette:
- 1/4 cup olive oil
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp red wine vinegar
- 1/2 tsp oregano, dried
- 1/2 tsp garlic, minced

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Instructions

Cook the quinoa. Rinse the quinoa under cold water for a minute. Drain it as much as possible. Add it to a small saucepan along with the water. Bring the water to a boil. As soon as the water is boiling, cover the pot, reduce the heat to low and let the quinoa simmer for 15 minutes. After 15 minutes, or once all the water has been absorbed, turn off the heat. Let the quinoa sit, covered on the stove for 10 minutes. After 10 minutes, remove the quinoa from the stove and use a fork to fluff it up.
Make the lemon oregano vinaigrette. Add the olive oil, lemon juice, red wine vinegar, oregano and garlic to an airtight container. Shake vigorously for 20 seconds.
Assemble the salad. Add the cooked quinoa, cucumber, feta, black olives, red onion and bell pepper to a large salad bowl. Pour the lemon oregano vinaigrette on top and mix well until everything is evenly combined. Taste and add salt to taste.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 7 days.
Add salt to taste. Once you have assembled the salad (including mixing in the dressing), taste test the salad and add salt as needed. You will need to add a bit of salt at the end to bring out all the flavors!
Vegan Version: To make this salad vegan, leave out the feta or replace it with vegan cheese.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad Recipes
Method: Stovetop
Cuisine: American