Go Back
To make a tasty Mediterranean quinoa salad, gather these ingredients: - 1 cup quinoa - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 3 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste You can mix things up with these swaps: - Quinoa: Try bulgur or couscous for a different grain. - Feta Cheese: Use goat cheese or a dairy-free cheese for a twist. - Kalamata Olives: Black olives or green olives also work well. - Vegetable Broth: Water can replace broth if you are in a pinch. - Fresh Parsley: Swap with basil or cilantro for a fresh flavor. This salad is not just tasty; it's also healthy! Here are the key points: - High in Protein: Quinoa provides complete protein for your body. - Rich in Fiber: The veggies add fiber to support digestion. - Healthy Fats: Olive oil offers good fats for heart health. - Low in Calories: A serving is light, around 200 calories. - Vitamins and Minerals: Enjoy vitamins A, C, and K from fresh veggies. This salad is a great choice for a meal or a side dish. It offers many nutrients to keep you feeling good! {{ingredient_image_1}} To start, rinse the quinoa under cold water. This step helps remove any bitterness. Use a fine mesh strainer for best results. Next, bring 2 cups of vegetable broth to a boil in a medium saucepan. Once boiling, add 1 cup of rinsed quinoa. Lower the heat, cover the pot, and let it simmer for about 15 minutes. The quinoa will absorb the broth and become fluffy. After 15 minutes, remove the pot from heat. Let it cool for a few minutes, then fluff it with a fork. Set it aside to cool completely. In a large mixing bowl, combine the cooled quinoa with your fresh veggies. Start with 1 cup of halved cherry tomatoes. Add 1 diced cucumber and 1 diced red bell pepper. Next, toss in 1/2 finely chopped red onion and 1/2 cup of sliced Kalamata olives. Add 1/2 cup of crumbled feta cheese and 1/4 cup of chopped fresh parsley. Mix everything together gently. This step ensures all the flavors blend nicely. For the dressing, grab a small bowl. Whisk together 1/4 cup of olive oil, 3 tablespoons of lemon juice, 1 teaspoon of dried oregano, and a pinch of salt and pepper. Once well combined, pour the dressing over your mixed ingredients. Gently toss everything until it is evenly coated. Taste the salad and adjust the seasoning if needed. You can add more salt, pepper, or lemon juice as you like. Let the salad sit for at least 15 minutes. This waiting time helps the flavors meld together beautifully. To cook quinoa well, rinse it first. Rinsing removes a bitter coating. Use a fine mesh strainer for this step. Next, boil your vegetable broth in a medium saucepan. Once boiling, add the rinsed quinoa. Lower the heat and cover the pot. Let it simmer for about 15 minutes. The quinoa will absorb the broth and become fluffy. After cooking, let it cool for a few minutes. Use a fork to fluff the quinoa. This makes it light and airy. You can serve Mediterranean quinoa salad in many ways. A large bowl works well for sharing. For individual servings, use small cups. This makes for a fun presentation. Garnish with extra parsley or lemon wedges to add color. You can enjoy this salad chilled or at room temperature. Pair it with grilled chicken or fish for a complete meal. It also works great as a side dish for barbecue or picnic meals. Herbs and spices bring your salad to life. Fresh parsley adds a bright taste. You can also try basil or mint for a twist. Dried oregano gives a classic Mediterranean flavor. If you like a bit of heat, add a pinch of red pepper flakes. A squeeze of lemon juice boosts the freshness, too. Taste your salad before serving and adjust seasonings as needed. This way, you can find the perfect mix for your taste buds. Pro Tips Rinse Your Quinoa: Always rinse quinoa before cooking to remove saponins, which can impart a bitter taste. Cool Before Mixing: Allow the quinoa to cool completely before mixing it with the vegetables to avoid wilting them. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever is in season for a fresh twist. Make Ahead: This salad holds up well in the fridge, making it perfect for meal prep or picnics. Just add the dressing before serving. {{image_2}} You can add protein and fiber by including chickpeas in your Mediterranean quinoa salad. Simply mix in one can of drained and rinsed chickpeas. They give the salad a nice bite and keep you full longer. Plus, they blend well with the other flavors. The creamy texture of chickpeas pairs nicely with the crunchy veggies. To make this salad vegan, you can leave out the feta cheese. Instead, try using avocado for creaminess. You can also add nuts for crunch and healthy fats. Sunflower seeds or pumpkin seeds work well here too. These swaps keep the salad just as tasty while meeting your dietary needs. You can change your salad with fresh produce based on the season. In summer, add juicy peaches or nectarines. In fall, try roasted sweet potatoes or squash for warmth. Spring is perfect for asparagus or snap peas. Each season brings different flavors to your salad. Get creative with what is fresh and in season for the best taste! Store any leftover quinoa salad in an airtight container. Place it in the fridge. It will stay fresh for about three to five days. Make sure the salad is completely cool before sealing it. This helps prevent moisture buildup. If you want to keep it even longer, you can separate the dressing and store it separately. You can freeze quinoa salad, but it’s not the best option. Freezing may change the texture of the veggies. If you still want to freeze it, do the following: - Place the salad in a freezer-safe bag. - Remove as much air as possible before sealing. - Label the bag with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Check your salad for signs of spoilage before eating. Here are some things to look for: - Unpleasant smell - Mold growth - Slimy texture If you notice any of these signs, throw the salad away. Freshness is key to enjoying this tasty dish! Yes, you can make this salad ahead of time. It tastes even better after sitting for a while. Just mix all the ingredients and store it in the fridge. I recommend letting it chill for at least 15 minutes. This helps the flavors blend well. You can keep it in an airtight container for up to three days. Just stir it again before serving. If you don’t have feta cheese, you have options! You can use goat cheese for a creamy taste. Crumbled ricotta or even vegan cheese can work too. For a nutty flavor, try using sunflower seeds or sliced almonds. These will add a nice crunch to your salad. Just pick what you like best! Yes, quinoa is gluten-free. It’s a great option for those with gluten allergies. Quinoa is a seed, not a grain, which makes it safe. It is full of protein and fiber too. This makes it a healthy choice for everyone. Enjoy it in salads or as a side dish. This blog post covers everything you need to know about quinoa salad. We explored the key ingredients and their substitutes to help you customize your dish. I shared step-by-step instructions to ensure your salad turns out great every time. Tips and tricks helped you perfect your quinoa cooking and enhance flavors. We even looked at delicious variations and storage methods. In summary, quinoa salad is easy, healthy, and flexible. You can enjoy a unique salad that suits your taste, season, and needs.

Mediterranean Quinoa Salad

A refreshing and nutritious salad featuring quinoa, fresh vegetables, and a tangy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 medium red bell pepper, diced
  • 0.5 medium red onion, finely chopped
  • 0.5 cup Kalamata olives, pitted and sliced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
  • In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
  • Remove the quinoa from heat and let it cool for a few minutes. Fluff it with a fork and set aside to cool completely.
  • In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, and parsley.
  • In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
  • Pour the dressing over the quinoa salad and gently toss until everything is evenly coated.
  • Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to your preference.
  • Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.

Notes

Serve chilled or at room temperature. Garnish with extra parsley or lemon wedges.
Keyword healthy, quinoa, salad, vegetarian