Check out this Mediterranean quinoa salad by Hummusapien! This light and refreshing meatless dish pairs fluffy quinoa with crispy vegetables like cucumber, bell peppers and cherry tomatoes.

Ingredients for servings


  • 0.25 cup extra virgin olive oil

  • 0.25 cup red wine vinegar

  • 0.5 tablespoon pure maple syrup

  • 0.5 tablespoon dried oregano

  • 0.75 teaspoon salt

  • 0.25 teaspoon freshly ground black pepper

  • salad

  • 1.5 cups uncooked quinoa (certified gluten-free if necessary)

  • 2.5 cups water

  • 1 medium cucumber de-seeded and chopped

  • 1 medium red bell pepper chopped

  • 0.5 large red onion chopped

  • 1.5 cups cherry tomatoes chopped

  • 0.75 cup feta cheese

  • 0.75 cup Kalamata olives pitted and halved

  • 1 cup parsley loosely packed and finely chopped


  • Rinse the quinoa under running water with a fine-meshed strainer and drain. Place the quinoa in water using a medium pot. Bring to a boil then reduce heat to low and simmer covered for about 15 minutes, or until quinoa is cooked through. Fluff with a fork.

  • Whisk together the dressing ingredients and set aside.

  • Place cucumber, pepper, red onion, tomatoes, feta, olives, and parsley in a large bowl. Add cooked quinoa, stirring to combine.

  • Pour dressing over salad and toss to combine. Serve!

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