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This easy recipe for quinoa salad is packed with fresh herbs, feta cheese, and is the perfect vegetarian side dish for your next summer event! Fresh quinoa salad recipe with feta cheese, cucumber, red onion, lemon salad dressing, fresh herbs.

The Perfect Summer Quinoa Salad Recipe

A light and fluffy quinoa salad with chunks of fresh feta cheese, cucumbers, and red onion, finished with mint and parsley and tossed with a light lemon dressing.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Salad, Side Dish
Cuisine American
Servings 8
Calories 318 kcal


Quinoa salad

  • 1 cup quinoa rinsed
  • 1/2 tsp salt
  • 1 cup feta cubed
  • 1 whole English cucumber chopped
  • 1/2 red onion diced
  • 1 15 oz can chickpeas rinsed and dried
  • 1/4 cup olive oil
  • 2 tbsp zaatar seasoning
  • 1/4 cup fresh mint leaves chopped
  • 1/4 cup fresh parsley chopped

Salad dressing

  • 1/2 cup olive oil
  • 1 clove garlic finely grated using a micro-plane
  • 1/4 cup fresh lemon juice (or the juice of one large lemon)
  • 1 tbsp Dijon mustard
  • salt & pepper to taste


Roasted Za'atar Chickpeas

  • Preheat oven to 350 degrees.
  • Drain and rinse chickpeas, then pat dry with a paper towel. Line a sheet pan with parchment paper and spread the chickpeas out evenly, making sure not to overcrowd. Toss with 1/4 cup of olive oil and sprinkle with the zaatar seasoning.
  • Bake for about 15 minutes, or until the chickpeas are crisp. Allow to cool completely.


  • Using a fine mesh sieve, rinse the quinoa under cool water, making sure to move the grains around with your hands. Strain and dry on a paper towel.
  • In a large saucepan, add the dry quinoa and toast over medium heat until slightly aromatic. About 5 minutes.
  • Add water and salt and bring to a simmer. Cover and turn the heat to low, cooking until most of the water is absorbed and the quinoa is nearly tender. Spread the grains out onto a rimmed baking dish and allow to cool for about 20 minutes.

Lemon Dressing

  • In a jar with a lid, combine the lemon juice, mustard, grated garlic, and olive oil. Shake to combine and pour over salad immediately. You can also whisk the dressing together in a small bowl.

Assembling The Quinoa Salad

  • Once the quinoa is cool, toss in the feta, red onion, parsley, mint, roasted chickpeas, and the dressing. Serve immediately. The salad can be stored for about 2 days in an airtight container in the refrigerator.


Calories: 318kcalCarbohydrates: 17gProtein: 6gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 17mgSodium: 384mgPotassium: 181mgFiber: 2gSugar: 1gVitamin A: 340IUVitamin C: 7mgCalcium: 132mgIron: 3mg
Keyword cucumber, feta cheese, fresh herbs, grain salad, quinoa, Quinoa Salad, salad, Summer Salad
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