Hey foodies! Are you ready for a dish that tastes like sunshine and a Mediterranean vacation all in one bite? As much as I adore comfort food, sometimes my body just craves something vibrant, fresh, and utterly delicious without feeling heavy. That’s where this incredible Gluten-Free Mediterranean Quinoa Salad comes in! It’s not just a salad; it’s a full meal, packed with protein, fiber, and an explosion of flavors that will keep you coming back for more.

This salad is naturally gluten-free, making it a fantastic option for everyone, and it’s incredibly versatile. Whether you’re meal-prepping for a busy week, looking for a light yet satisfying dinner, or need a show-stopping side dish for a potluck, this recipe has you covered. The combination of fluffy quinoa, crisp vegetables, salty olives and feta, all tied together with a bright lemon-herb vinaigrette, is simply irresistible. Let’s get cooking!

Ingredients:

For the Quinoa Salad:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1 large cucumber, deseeded and diced
• 1/2 red onion, finely diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese (ensure gluten-free brand)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped (optional, but highly recommended!)
• Salt and freshly ground black pepper to taste

For the Lemon-Herb Vinaigrette:

• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a little kick)
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and the quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let it cool completely.
2. Prepare the Vegetables: While the quinoa cools, prepare your salad ingredients. Halve the cherry tomatoes, dice the cucumber and red onion, and halve the Kalamata olives. Chop the fresh parsley and mint.
3. Make the Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Whisk until well combined.
4. Assemble the Salad: In a large mixing bowl, combine the cooled quinoa, halved cherry tomatoes, diced cucumber, diced red onion, halved Kalamata olives, chopped parsley, and chopped mint.
5. Add Feta and Dress: Gently fold in the crumbled feta cheese. Pour the lemon-herb vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated.
6. Season and Serve: Taste and adjust seasonings if necessary, adding more salt, pepper, or lemon juice to your preference. Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld. Enjoy!