Dinner

Quinoa Salad with Peppers, Cucumbers, Olives, and Feta Recipe

ByRafael Mansero January 27, 2026January 27, 2026

Introduction

This vibrant quinoa salad combines fresh vegetables with tangy feta and a zesty lemon dressing. It’s a light, healthy dish perfect for lunch, dinner, or as a colorful side. Quick to prepare and full of flavor, it’s sure to become a favorite.

A large round bowl filled with a colorful quinoa salad, showing three main layers: at the bottom is a mix of cooked red, white, and black quinoa with a grainy, slightly shiny texture; the middle layer has chopped fresh vegetables including bright green cucumber slices, red and yellow bell pepper chunks, and dark purple olives, all mixed evenly; on top are dollops of white crumbly feta cheese and small green herb leaves scattered around. A wooden spoon rests inside the bowl on the right side, and the bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quinoa
1 lemon
1 teaspoon oregano
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
4 scallions (white and green parts)
2 bell peppers (red, yellow, or orange)
1/2 cup pitted Kalamata olives (drained)
1 English cucumber
1/2 cup crumbled feta cheese

Instructions

Step 1: Rinse the quinoa well under cold running water. Cook according to package instructions until tender.
Step 2: While the quinoa cooks, prepare the dressing. In a serving bowl, add the juice and zest of the lemon, oregano, salt, and black pepper. Whisk in the olive oil until combined. Taste and adjust the seasoning if needed.
Step 3: Once the quinoa is cooked, transfer it to the bowl with the dressing. Stir well to coat and let the quinoa absorb the flavors. Allow it to cool completely before adding the vegetables.
Step 4: While the quinoa cools, chop the vegetables. Trim and slice the scallions, chop the bell peppers, and roughly chop the olives. Slice the cucumber into quarters lengthwise, then into thin slices. Add all the vegetables to the quinoa and toss gently.
Step 5: Finish by sprinkling the crumbled feta cheese on top. Optionally, garnish with fresh oregano leaves before serving.

Tips & Variations

For extra brightness, add some chopped fresh parsley or mint to the salad.
Substitute Kalamata olives with green olives for a milder flavor.
Use red wine vinegar instead of lemon juice for a different tang.
To make it vegan, omit the feta or replace it with a plant-based cheese alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled or at room temperature. If it has absorbed too much dressing after storage, give it a gentle stir and add a drizzle of olive oil before serving.