Mediterranean Quinoa Salad with Lemon Vinaigrette

Name: Mediterranean Quinoa Salad with Lemon Vinaigrette
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (270 g) white quinoa, rinsed well in a fine-mesh sieve and drained; 2¼ cups (530 ml) water; ½ tsp (3 g) kosher salt; ⅓ cup (80 ml) extra-virgin olive oil; ¼ cup (60 ml) fresh lemon juice, from about 2 large lemons; 1 tsp (2 g) lemon zest, finely grated; 1 large clove (5 g) garlic, finely grated or minced; 1 tsp (5 g) Dijon mustard; 1 tsp (1 g) dried oregano; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; ½ small (60 g) red onion, very thinly sliced, then quartered into short pieces; 1 medium (about 10 oz) (280 g) English cucumber, quartered lengthwise and cut into ½-inch (1 cm) pieces; 1½ cups (about 10 oz) (280 g) cherry tomatoes, halved; ⅔ cup (100 g) pitted kalamata olives, drained and halved; 6 oz (170 g) feta cheese, crumbled into bite-size pieces; ½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped; 2 tbsp (6 g) fresh mint leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

Fluffy, well-drained quinoa is tossed with crisp cucumber, juicy cherry tomatoes, briny kalamata olives, sharp red onion and creamy feta, then dressed in a bright lemon-oregano vinaigrette. It holds up beautifully for days, making it ideal for meal prep, picnics and potlucks.

Prep: 25 min
Cook: 15 min
Wait: 30 min
Total: 1 hr 10 min
Makes: About 7 cups (6 side-dish servings or 4 light main-course servings)

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Ingredients

6 servings

For the quinoa
1½ cups (270 g) white quinoa, rinsed well in a fine-mesh sieve and drained
2¼ cups (530 ml) water
½ tsp (3 g) kosher salt
For the vinaigrette
⅓ cup (80 ml) extra-virgin olive oil
¼ cup (60 ml) fresh lemon juice, from about 2 large lemons
1 tsp (2 g) lemon zest, finely grated
1 large clove (5 g) garlic, finely grated or minced
1 tsp (5 g) Dijon mustard
1 tsp (1 g) dried oregano
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
For the salad
½ small (60 g) red onion, very thinly sliced, then quartered into short pieces
1 medium (about 10 oz) (280 g) English cucumber, quartered lengthwise and cut into ½-inch (1 cm) pieces
1½ cups (about 10 oz) (280 g) cherry tomatoes, halved
⅔ cup (100 g) pitted kalamata olives, drained and halved
6 oz (170 g) feta cheese, crumbled into bite-size pieces
½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped
2 tbsp (6 g) fresh mint leaves, roughly chopped (optional)

Equipment (7)

Medium saucepan with tight-fitting lid (3-quart / 2.8 L)
Fine-mesh sieve
Large rimmed baking sheet (for cooling the quinoa)
Large mixing bowl (4-quart / 3.8 L or bigger)
Small bowl or jar with lid, for the vinaigrette
Chef's knife and cutting board
Fork

Steps

Before you start

Rinse the quinoa well in a fine-mesh sieve for about 30 seconds; the natural coating (saponin) tastes bitter and soapy if left on, even on pre-rinsed brands.
Quinoa must cool before you add the feta and tomatoes, or they will wilt and melt. Plan about 20 minutes of cooling time.
Use block feta in brine if you can; it is creamier and less dry than pre-crumbled feta.
Read the timing: about 70 minutes total, including 20 minutes of cooling and a 10-minute rest before serving.

1
Rinse the quinoa
- Place the quinoa in a fine-mesh sieve and rinse under cold running water for 30 seconds, rubbing the grains with your hand, until the water runs clear and no longer looks foamy.
- Shake off excess water.
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Ready when: Water runs clear with no suds.
Tip: Skipping the rinse leaves a bitter, soapy edge.
2
Boil the quinoa
- In a 3-quart saucepan, combine the rinsed quinoa, 2¼ cups (530 ml) water and ½ tsp salt.
- Bring to a boil over high heat, then reduce to low, cover tightly and simmer for 14 minutes without lifting the lid.
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Ready when: All the water is absorbed, and tiny spiral tails (germ rings) have popped out of most grains.
Tip: Peeking lets steam escape and can leave the quinoa crunchy.
3
Steam and fluff
- Remove the pan from the heat and leave it covered for 5 minutes so the grains finish steaming.
- Uncover and fluff gently with a fork.
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Ready when: Grains are tender with a slight bite, separate and fluffy, not mushy or wet at the bottom.
4
Cool the quinoa
- Spread the quinoa in an even layer on a large rimmed baking sheet.
- Let it cool for 15 to 20 minutes, until no longer steaming and only barely warm to the touch.
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Ready when: No steam rises, and the grains feel at or just above room temperature.
Tip: Spreading it thin cools it in a fraction of the time and keeps grains from clumping.
5
Whisk the vinaigrette
- In a small bowl or lidded jar, combine the olive oil, lemon juice, lemon zest, garlic, Dijon, oregano, ½ tsp salt and the pepper.
- Whisk or shake vigorously for 20 seconds until thick and creamy-looking.
- Taste on a piece of cucumber or a quinoa grain and adjust with a pinch of salt if needed.
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Ready when: Dressing is emulsified and doesn't separate right away.
Tip: Dijon helps the oil and lemon stay blended.
6
Mellow the onion
- Put the sliced red onion in a large mixing bowl and pour in about 2 tablespoons of the vinaigrette.
- Toss and let sit for 10 minutes while you chop the other vegetables, which softens the onion's raw bite.
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Ready when: Onion looks slightly glossy and tastes milder.
7
Prep the vegetables
- Cut the cucumber into ½-inch (1 cm) pieces, halve the cherry tomatoes, halve the olives, crumble the feta, and chop the parsley and mint (if using).
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Ready when: All pieces are roughly bite-size and uniform.
Tip: Pat the cucumber and tomatoes dry with paper towels if very juicy so the salad stays from getting watery.
8
Combine and toss
- Add the cooled quinoa to the bowl with the onion.
- Add the cucumber, tomatoes, olives, parsley and mint.
- Pour over the remaining vinaigrette and toss gently with a large spoon until everything is evenly coated.
- Fold in the feta last.
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Ready when: Grains are glossy and evenly flecked with vegetables and herbs, with feta still in distinct pieces.
Tip: Add feta last and fold gently so it stays in chunks rather than turning the salad pasty.
9
Rest and season
- Let the salad sit at room temperature for 10 minutes so the quinoa absorbs the dressing.
- Taste and adjust with a squeeze of lemon, a pinch of salt or a drizzle of olive oil.
- Serve at room temperature or chilled.
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Ready when: The salad tastes bright, savory and well seasoned, with no flat or bland spots.
Tip: Olives and feta are salty, so taste before adding more salt.

Good to know

Tips

Use a 1:1.5 ratio of quinoa to water (by volume) for fluffy, separate grains; more water gives mushy results.
Dress the quinoa while it is just barely warm for the best flavor absorption, but never hot.
For a main course, add 1 can (15 oz / 425 g) drained, rinsed chickpeas or sliced grilled chicken.
Keep a lemon on hand to brighten the salad after refrigerating; acidity fades as it sits.

Make ahead

"Cook and cool the quinoa and make the vinaigrette up to 3 days ahead; store separately in the refrigerator. Chop the vegetables up to 1 day ahead. Toss everything together up to 4 hours before serving, or assemble without the tomatoes, feta and herbs up to 1 day ahead and add them just before serving."

Storage & reheating

"Room temperature: up to 2 hours (1 hour if above 90°F / 32°C). Refrigerator: in an airtight container for up to 4 days; stir and refresh with a squeeze of lemon and drizzle of olive oil before serving. Freezer: not recommended because the vegetables and feta become watery. Serve cold or let sit at room temperature for 15 minutes to take the chill off; no reheating needed."

Substitutions

white quinoa → Tricolor quinoa, or 1½ cups (270 g) dry pearl couscous or farro. Tricolor cooks the same. Cook couscous or farro according to package directions and cool before using.
feta cheese → Goat cheese or cubed halloumi. Goat cheese is creamier and will blend into the salad; for a dairy-free option, omit and add 1 cup rinsed chickpeas.
red onion → Thinly sliced scallions (4 to 5). Milder; no need to soak in dressing first.
dried oregano → 1 tbsp chopped fresh oregano or fresh dill. Use fresh herbs in the same step and add to the vinaigrette.