This Mediterranean Quinoa Salad is bright, fresh, and loaded with bold delicious flavours. It’s hearty enough to stand on its own, but also pairs great with grilled chicken or fish for an easy summer meal. It’s perfect for meal prep, potlucks, and long, sunny days when you just need something refreshing.

This Mediterranean Quinoa Salad is absolutely delicious. It’s easy to make and lasts days in your fridge, in fact, I prefer this salad the second day. During the summer months I find myself gravitating towards lighter dinner options. Anyone else? Living in Alberta means our summers are short lived, so the idea of spending hours in the kitchen with a hot oven really doesn’t appeal to me.

Want similar recipes? Try Crispy Smashed Potatoes with Lemon Dill & Chive Dressing, Raw Carrot Salad with Calabrian Chili & Tahini Dressing, or Caesar Pasta Salad.

😍 Why You’ll Love This Mediterranean Quinoa Salad

Fresh and flavour-packed: Between the sun-dried tomatoes, olives, lemon, and herbs, every bite is bold, bright, and satisfying.
Perfect for summer: Light, refreshing, and served cold; it’s exactly what you want when it’s hot out.
Great to make-ahead: This salad holds up great in the fridge and honestly tastes better on day two.
Versatile: Serve it solo, alongside grilled protein, or bring it to a BBQ, picnic, or potluck.

🌿 Ingredients To Make This Mediterranean Quinoa Salad Recipe

Quinoa: cooking it in chicken stock instead of water adds so much flavour right from the start.
Chicken stock: adds depth and extra protein compared to plain water.
Red & orange bell peppers: add freshness and a nice contrast to the chewy quinoa.
Cucumber: with the seedy centre removed to keep the salad crisp and not watery.
Red onion: for a little bite without overpowering the salad.
Chickpeas: Protein-packed and hearty, they make this salad filling enough to be a meal.
Sun-dried tomatoes: bring that unmistakable Mediterranean flavour.

Kalamata olives: salty and briny, these balance out the sweetness of the vegetables perfectly.
Feta: creamy, tangy, and salty; use a vegan alternative if needed.
Lemon zest (optional): finishing touch that really wakes up the whole salad.
Extra-virgin olive oil: the base of the dressing, adding richness and body.
Sun-dried tomato oil: this is liquid gold and adds so much flavour.
Kalamata olive juice: seasons the dressing without needing much extra salt.
Red wine vinegar: adds acidity and keeps the dressing fresh and punchy.

Fresh lemon juice: brightens everything up and balances the richness of the oils.
Garlic: minced for a strong flavour.
Fresh parsley: adds freshness and a pop of green.
Salt & black pepper: essential for balance.
Dried oregano: gives classic Mediterranean flavour.
Onion powder: adds subtle depth without overpowering.

✔ How To Make This Mediterranean Quinoa Salad Recipe

To make this Mediterranean Quinoa Salad, start by cooking the quinoa according to the package instructions, but replace the water with chicken stock using the same ratio. Once the quinoa is cooked, transfer it to a large bowl and set it aside to cool to room temperature.

While the quinoa cools, prepare all of the salad add-ins. Chop the red and orange bell peppers, cucumber, red onion, sun-dried tomatoes, olives, and feta. Set everything aside until you’re ready to assemble.

🤝 Sammy’s Tips for Mediterranean Quinoa Salad

• Remove the middle of the cucumber, where the seeds are, before chopping and adding to the salad. This will ensure the salad doesn’t become soggy as the middle of a cucumber holds a lot of moisture
• Cook the quinoa in chicken broth. Not only does this give the salad significantly more flavour, it increases the protein too.

Next, prepare the dressing. Add the olive oil, sun-dried tomato oil, kalamata olive juice, red wine vinegar, lemon juice, minced garlic, parsley, salt, pepper, dried oregano, and onion powder to a medium bowl. Whisk until fully combined, then taste and adjust seasoning as needed.

Once the quinoa has cooled, add the chopped vegetables, chickpeas, and feta directly to the bowl. Pour the dressing overtop and gently toss until everything is evenly coated.

Finish by garnishing with lemon zest, if using. Cover and chill the salad in the fridge for at least 30 minutes before serving to allow the flavours to come together.

🗒 Variations

Extra herby: Add fresh dill, basil, or mint for an even brighter. Dill in particular works great with the lemon and feta.
Protein-packed: Toss in grilled chicken, shrimp, or salmon to turn this into a full meal. Rotisserie chicken also works great for a shortcut.
Lemon-forward: Increase the lemon juice slightly and finish with extra zest if you love a brighter, citrusy salad.
Veggie-loaded: Add cherry tomatoes, roasted zucchini, or grilled eggplant for more texture and colour.

🗒 Substitutions

Quinoa: Swap with farro or couscous if you prefer a different grain. Cook according to package instructions and let cool before assembling.
Chicken stock: Use vegetable stock to keep the salad vegetarian.
Feta: Use goat cheese for a creamier texture, or skip the cheese entirely for a dairy-free version.
Chickpeas: White beans or lentils work well if that’s what you have on hand.

🍴 Leftovers? Lucky you.

Store the salad in an airtight container in the fridge for up to 4 days. Give it a quick toss before serving, as the dressing may settle slightly.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this Mediterranean Quinoa Salad recipe, then make sure to check out a few of my other favourite salads you may also love:

• Eggplant Salad
• Caesar Pasta Salad
• Roasted Beet Salad
• Flat Bean Salad
• Spring Roll Salad
• Big Mac Salad
• Crispy Rice Salad With Peanut Lime Dressing

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Mediterranean Quinoa Salad recipe (or any recipe of mine) don’t forget to leave a review.