This Mediterranean quinoa salad is chock-full of fresh veggies that marinate in a bright, fresh dressing. It's an easy vegetarian dinner recipe that can also be made ahead as a healthy lunch option. Source:, February 2020

Robin Bashinsky


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Whisk oil, vinegar, oregano, honey, Dijon and crushed red pepper in a large bowl. Add quinoa, cucumber, onion, tomatoes, olives, chickpeas and 1/2 cup feta. Toss gently to combine. Cover and refrigerate for 30 minutes.

  • Add spinach, and gently toss to combine. Sprinkle with the remaining 1/2 cup feta and serve immediately.


To make ahead: Assemble through Step 1 and refrigerate for up to 2 days. Add spinach and the remaining 1/2 cup feta just before serving.

Nutrition Facts

472 calories; 30.1 g total fat; 7 g saturated fat; 6 mg cholesterol; 609 mg sodium. 393 mg potassium; 39.1 g carbohydrates; 6.9 g fiber; 7 g sugar; 12.1 g protein; 2268 IU vitamin a iu; 16 mg vitamin c; 76 mcg folate; 209 mg calcium; 3 mg iron; 107 mg magnesium; 2 g added sugar;