This Mediterranean quinoa salad is hearty, healthy, and filled with vibrant flavors. I love how it works beautifully as a refreshing side dish but is also satisfying enough to stand alone as a complete meal. With roasted tomatoes, creamy feta, briny olives, and a bright herby dressing, every bite bursts with freshness and balance.

Why You’ll Love This Recipe

I like this salad because it is both versatile and nourishing. The quinoa gives me a great source of plant-based protein, while the vegetables and herbs keep it light and refreshing. It’s a perfect dish for meal prep since it holds up well in the fridge, making my weekday lunches easy and delicious. When I want something that feels substantial without being heavy, this is exactly what I make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups cooked quinoa

• 1 recipe roasted tomatoes

• 2 cups arugula

• 1 cup sliced Persian cucumbers

• 1 cup mixed fresh basil and mint leaves

• ¾ cup crumbled feta cheese

• ¾ cup kalamata olives, pitted and sliced

• ½ cup diced red onion

• ⅓ cup toasted pine nuts

• 1 recipe Italian dressing, plus 2 additional garlic cloves, grated

• ½ teaspoon sea salt

• Freshly ground black pepper

• Red pepper flakes

• 1 cup roasted chickpeas

Directions

1. In a large bowl, I combine the quinoa, roasted tomatoes, arugula, cucumbers, basil, mint, feta, olives, onion, and pine nuts.

2. I drizzle half the dressing over the mixture and toss well to coat.

3. I sprinkle in the salt, pepper, and a pinch or two of red pepper flakes, tossing again to distribute flavors.

4. I taste and adjust, adding more dressing if needed.

5. Finally, I top the salad with roasted chickpeas and serve immediately.

Servings and timing

This recipe serves 6 people. It takes about 20 minutes of prep time and 20 minutes of cooking time, with a total of around 40 minutes. If I roast the tomatoes ahead of time, it comes together even faster.

Variations

I enjoy making small changes to this salad depending on what I have at home:

• I skip the feta and add more olives or roasted tomatoes when I want a vegan version.

• Sometimes I use farro or Israeli couscous instead of quinoa for a different texture.

• I like swapping the Italian dressing for a lemon vinaigrette when I crave extra citrus flavor.

• Instead of arugula, I put in spinach, kale, or even roasted vegetables.

• For convenience, I replace roasted tomatoes with sun-dried tomatoes or fresh cherry tomatoes.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. The salad tastes even better the next day as the flavors blend together. Before eating, I freshen it up with an extra drizzle of olive oil or lemon juice. I store fresh herbs separately if I plan to enjoy the salad over several days, so they stay bright and fragrant.

FAQs

How long does this quinoa salad last in the fridge?

It stays fresh for about 4 days if stored in an airtight container.

Can I make this salad ahead of time?

Yes, I often roast the tomatoes and cook the quinoa up to 3 days in advance, then assemble everything when I’m ready.

Can I make this recipe vegan?

Absolutely, I just leave out the feta cheese and add extra olives or roasted vegetables for more flavor.

What can I serve with quinoa salad?

I like serving it with veggie burgers, grilled vegetables, or as a light side to any summer meal.

Do I need to roast the chickpeas and tomatoes?

I prefer the depth of flavor from roasting, but I’ve also made it with fresh cherry tomatoes and regular chickpeas when I want a quicker version.

Conclusion

This Mediterranean quinoa salad has become one of my favorite go-to recipes because it’s flexible, delicious, and nourishing. I love how it works just as well for meal prep as it does for a summer gathering. With its bright flavors, hearty texture, and endless variations, I never get tired of making it.