Mediterranean Quinoa  Salad  with Feta

Mediterranean Quinoa Salad with crisp vegetables, salty olives, a burst of citrus, and creamy feta cheese! This make ahead salad is perfect for any summertime lunch or potluck plus packed with protein, fiber and so much flavor.

Quinoa Tomato English cucumber Bell pepper Avocado Red onion Parsley Feta cheese Kalamata olives Olive oil Lime or lemon Cumin Salt and pepper

Ingredients You Need

Cook quinoa on the stove: Best ratio is 1 cup dry quinoa to 1.5 cups water. Bring to a boil, cook on low for 12 minutes, let stand for 5 minutes and fluff.


Or cook quinoa in Instant Pot. It takes 30 seconds of prep and I walk away. Quinoa comes out fluffy and each grain separate after 9 minutes.


In a large salad bowl, add quinoa, tomato, cucumber, bell pepper, avocado, onion, cilantro, feta cheese, olives, lime juice, oil, cumin, salt and pepper.


Stir gently to combine and serve cold or warm.


The beauty of this salad is that it tastes better with each day. As grains soak up the olive oil, cumin and lemon juices, salad gains are more flavorful. It stays well up to 3 days refrigerated.


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