Quinoa Salad with Feta and Olives

A bowl of Mediterranean quinoa salad with sliced cucumber, sun-dried tomatoes, Kalamata olives, chickpeas, spinach, red onion, and crumbled feta cheese on a light surface.

Quinoa Salad with Feta and Olives

This easy Mediterranean quinoa salad is dressed in a bright lemon oregano vinaigrette and loaded with feta, Kalamata olives, cucumber, and sun dried tomatoes. Ready in 25 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: easy quinoa salad recipe, healthy quinoa salad, quinoa salad

Servings: servings

Calories: 371kcal

Author: Lora

Equipment

Ingredients

For the quinoa
3 cups cooked quinoa I used tricolor quinoa
½ cup sun-dried tomatoes in olive oil julienne cut
2 cups baby spinach roughly chopped
1 cup sliced English cucumbers
1 15 ounce can chickpeas drained and rinsed
1 cup mint leaves
½ cup crumbled feta cheese
½ cup Kalamata olives pitted and sliced
¼ cup diced red onion
¼ cup pine nuts
For the dressing:
3 Tablespoons extra virgin olive oil
3 Tablespoons red wine vinegar
Lemon juice freshly squeezed
1 teaspoon Dijon mustard
1 Tablespoon honey optional
1 teaspoon dried oregano
½ teaspoon sea salt
½ teaspoon freshly ground black pepper

Instructions

Cook the Quinoa

Rinse the quinoa well under cold water. Cook according to the package directions, then fluff with a fork and let it cool completely before adding it to the salad.

Prepare the Quinoa Salad

Add the cooked and cooled quinoa to a large salad bowl. Add the roasted tomatoes, arugula, cucumbers, fresh basil, fresh mint, feta cheese, Kalamata olives, red onion, and pine nuts.

Make the Dressing

In a small jar or bowl, combine the extra virgin olive oil, red wine vinegar, freshly squeezed lemon juice, Dijon mustard, honey (if using), dried oregano, sea salt, and black pepper. Mix well until everything comes together. Taste and adjust the seasoning, if needed.

Toss the Quinoa Salad

Pour about half of the dressing over the quinoa salad and toss gently until everything is coated. Add more dressing as needed. Taste and season with additional salt, black pepper, and a few pinches of red pepper flakes, if you like.

Add the Chickpeas

Top the salad with the roasted chickpeas just before serving so they stay nice and crispy.

Serve and Enjoy

Serve right away, or cover and refrigerate until ready to enjoy. If making it ahead, keep the roasted chickpeas separate and add them just before serving.

Notes

Quinoa: I used tricolor quinoa, but any cooked quinoa works. Make sure it is completely cooled before assembling the salad.
Sun-dried tomatoes: I like julienne-cut sun-dried tomatoes packed in olive oil because they add extra flavor and a nice texture.
Spinach: Roughly chop the baby spinach so it mixes easily with the quinoa and the other ingredients.
Cucumbers: English cucumbers work really well because they are crisp and have fewer seeds.
Mint: Fresh mint adds a bright, fresh flavor to the salad. You can use a little less if you prefer a more subtle mint flavor.
Feta: Crumbled feta adds a creamy, salty bite. You can leave it out to make the salad vegan.
Pine nuts: Toasting the pine nuts brings out their flavor and gives the salad a little crunch.
Dressing: Start with part of the dressing and add more as needed. The quinoa will absorb some of it as the salad sits.
Honey: The honey is optional in the dressing. It evens out a bit of tartness in the dressing.
Vegan option: To make the salad vegan, omit the honey and the feta cheese. Or you could use a vegan feta cheese.
Make ahead: You can cook the quinoa and prepare the dressing ahead of time. Keep them refrigerated until you are ready to assemble the salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition