Go Back
Best quinoa salad in white bowl with roasted chickpeas, feta, olives, and fresh herbs on marble

Best Quinoa Salad (Mediterranean Style)

This Mediterranean-style quinoa salad is protein-rich, naturally gluten-free, and packed with fresh herbs, crunchy veggies, and creamy feta. It gets better as it sits, making it perfect for meal prep or gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad
Cuisine Mediterranean
Servings 6 servings
Calories 410 kcal

Equipment

  • Saucepan
  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Whisk or Jar

Ingredients
  

For the Salad

  • 3 cups cooked quinoa from 1 cup dry
  • 2 cups arugula
  • 1 cup sliced Persian cucumbers
  • 1 cup fresh basil and mint leaves lightly packed, mixed
  • 0.75 cup crumbled feta omit for vegan
  • 0.75 cup kalamata olives pitted and sliced
  • 0.5 cup diced red onion
  • 0.33 cup toasted pine nuts
  • 1 cup roasted cherry tomatoes
  • 1 cup roasted chickpeas store-bought or homemade

For the Dressing

  • 0.33 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 2 garlic cloves finely grated
  • 1 tsp dried Italian herb blend or 1/2 tsp oregano + 1/2 tsp thyme
  • 0.5 tsp sea salt plus more to taste
  • black pepper freshly ground
  • red pepper flakes pinch, optional

For Roasted Cherry Tomatoes

  • 2 cups cherry or grape tomatoes halved
  • 1 tbsp olive oil
  • 0.25 tsp sea salt

Instructions
 

  • Cook quinoa: Rinse 1 cup dry quinoa, then cook with 1¾ cups water and a pinch of salt. Bring to boil, simmer covered 12–15 mins. Remove from heat, keep covered 10 mins. Fluff and cool completely.
  • Roast tomatoes: Heat oven to 400°F. Toss halved tomatoes with olive oil and sea salt. Roast 20–25 minutes until jammy and browned at edges. Cool completely.
  • (Optional) Roast chickpeas: Toss dry chickpeas with olive oil and salt. Roast at 400°F for 20–30 minutes, shaking pan halfway. Cool completely.
  • Make dressing: Whisk or shake all dressing ingredients until emulsified. Adjust seasoning to taste.
  • Assemble: In a large bowl, combine quinoa, arugula, cucumbers, herbs, feta, olives, onion, pine nuts, and roasted tomatoes. Drizzle half the dressing and toss gently.
  • Top with roasted chickpeas and add more dressing to taste. Chill 15 minutes before serving if desired.

Notes

Make components ahead and assemble just before serving. Keeps well for 3 days in fridge. For vegan version, omit feta and use more olives or toasted seeds.
Keyword Gluten-Free, Meal Prep, Quinoa