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Quinoa salad with tomatoes, cucumbers, peppers, onions and olives.

Quinoa Salad

This recipe for Mediterranean quinoa salad is full of fresh vegetables, feta cheese and olives, tossed in a lemon and herb dressing and topped with herbs. It's a light and colorful addition to any meal!
Course Salad
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 385kcal
Author Sara Welch


  • 2 cups cooked quinoa
  • 1 cup thinly sliced cucumbers
  • 1 cup halved cherry tomatoes
  • 1/4 cup yellow bell pepper diced
  • 1/4 cup orange bell pepper diced
  • 1/4 cup minced red onion
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped parsley plus more for garnish
  • 1 cup chickpeas drained and rinsed
  • 1/4 cup sliced kalamata olives
  • For the dressing:
  • ¼ cup olive oil
  • 1 teaspoon dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon dried oregano
  • salt and pepper to taste


  • For the salad: Place the quinoa, cucumbers, cherry tomatoes, bell peppers, onion, feta cheese, chickpeas, parsley and olives in a large bowl.
  • For the dressing: Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.
  • Pour the dressing over the quinoa mixture and toss to coat evenly. Sprinkle with parsley, then serve.


Calories: 385kcal | Carbohydrates: 36g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 372mg | Potassium: 471mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1070IU | Vitamin C: 38.2mg | Calcium: 136mg | Iron: 3.2mg