Go Back
Colorful Mediterranean quinoa salad in a wide cream bowl, fluffy quinoa grains, cucumber, cherry tomatoes, chickpeas, parsley, red onion and feta with a light lemon sheen. The lower title bubble reads Quinoa Salad Recipe.
Good Fork Daily Editorial Kitchen

Quinoa Salad Recipe

Fresh Mediterranean quinoa salad with cucumber, tomatoes, chickpeas and lemon dressing, plus non-soggy texture and storage guidance.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Cooling 20 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Lunch, Salad
Cuisine: Mediterranean-Inspired
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups dry quinoa rinsed thoroughly
  • 2 3/4 cups water
  • 1/2 teaspoon kosher salt for cooking
  • 1 15-ounce can chickpeas rinsed and drained
  • 1 large English cucumber diced
  • 1 pint cherry tomatoes halved
  • 1/2 cup chopped flat-leaf parsley
  • 1/4 cup finely diced red onion
  • 1/2 cup crumbled feta optional
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic finely grated
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper

Equipment

  • Fine-mesh sieve
  • Medium saucepan with lid
  • Rimmed sheet pan
  • Large mixing bowl
  • Whisk

Method
 

  1. Rinse quinoa in a fine-mesh sieve under cool running water for 30 to 60 seconds, then drain well.
  2. Combine quinoa, water and salt in a saucepan. Bring to a boil, cover, reduce to low and simmer 14 to 17 minutes until the water is absorbed.
  3. Remove from heat and rest covered for 5 minutes. Fluff, spread on a rimmed pan, and cool for about 15 minutes so steam escapes.
  4. Whisk olive oil, lemon juice, Dijon, garlic, oregano and pepper until lightly emulsified.
  5. Add cool quinoa, chickpeas, cucumber, tomatoes, parsley and onion to a large bowl. Toss with about three-quarters of the dressing.
  6. Fold in feta if using, rest for 5 minutes, and add only enough remaining dressing to make the salad bright but not wet.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • FDA produce guidance recommends rinsing produce under running water and keeping cut produce refrigerated.
  • This recipe was developed through culinary research and editorial review.