Go Back
To make a fresh Mediterranean Quinoa Salad, gather these ingredients: - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1/2 cup crumbled feta cheese - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste You can swap some ingredients if needed. Here are a few ideas: - Instead of quinoa, use farro or bulgur for a different grain. - Any olives can replace Kalamata olives in a pinch. - Feta cheese can be traded for goat cheese for a tangy flavor. - If you don’t like cucumber, try bell peppers or zucchini instead. Using fresh herbs adds brightness and flavor. They taste more vibrant than dried herbs. For this salad, fresh parsley and mint are best. However, if you only have dried herbs, use them. Just remember that dried herbs are stronger. Use about one-third of the amount when substituting. For example, if the recipe calls for 1/4 cup of fresh parsley, use about 1 tablespoon of dried parsley. {{ingredient_image_1}} First, gather your ingredients. You need one cup of quinoa and two cups of vegetable broth or water. In a medium saucepan, bring the broth or water to a boil. Once it boils, add the rinsed quinoa. Lower the heat, cover the pot, and let it simmer for about 15 minutes. After 15 minutes, check to see if the liquid is gone. If it is, remove it from the heat. Let it sit covered for another five minutes. This step helps the quinoa become fluffy. After five minutes, fluff it with a fork. Let it cool completely before mixing with other ingredients. While the quinoa cools, wash and chop your vegetables. You will need one cup of halved cherry tomatoes, one diced cucumber, and half a finely chopped red onion. Also, prepare half a cup of pitted and halved Kalamata olives. For some fresh taste, chop a quarter cup of fresh parsley and a quarter cup of fresh mint. Place all these chopped vegetables into a large mixing bowl. This adds color and flavor to the salad. Now, let’s make the dressing. In a small bowl, combine three tablespoons of olive oil and two tablespoons of lemon juice. Add one teaspoon of dried oregano, and season with salt and pepper to taste. Whisk the dressing until it blends well. This dressing adds a zesty kick to your salad. Once done, you will pour it over the quinoa and vegetable mix. Toss everything gently to coat well. This step ensures every bite is delicious and flavorful. To make fluffy quinoa, rinse the grains well. This removes the bitter coating called saponin. Next, bring water or broth to a boil. Use 2 cups of liquid for 1 cup of quinoa. After adding quinoa, reduce the heat. Cover it and let it simmer for about 15 minutes. Once the liquid is gone, let it sit for 5 minutes, covered. Then fluff it gently with a fork. This makes the quinoa light and airy. Herbs and spices can make your salad pop! Fresh parsley and mint add bright flavors. Dried oregano gives a nice Mediterranean touch. You can also use basil or dill for a twist. Don’t be shy with salt and pepper. They enhance all the tastes in the salad. Try adding a pinch of garlic powder for more depth. Serving your salad well makes it look fresh and inviting. Use a big, colorful bowl to show off the vibrant ingredients. Garnish with extra herbs on top. A few crumbles of feta cheese add a nice touch too. Serve the salad chilled for the best taste. You can also place lemon wedges on the side. This allows guests to add a splash of lemon juice as they like. Pro Tips Tip Title 1: Rinse the quinoa thoroughly before cooking to remove its natural bitterness and enhance the flavor of your dish. Tip Title 2: Let the quinoa cool completely before mixing with the vegetables to prevent them from wilting. Tip Title 3: For an extra burst of flavor, marinate the chopped vegetables in a little olive oil and lemon juice before adding them to the quinoa. Tip Title 4: This salad can be made ahead of time and stored in the fridge; it tastes even better after the flavors have had time to meld. {{image_2}} You can add more protein to your Mediterranean quinoa salad. Grilled chicken works well. It adds flavor and makes the salad more filling. Simply cook the chicken, let it cool, and chop it into bite-sized pieces. For a plant-based option, use chickpeas. Rinse and drain a can of chickpeas, then mix them in. Both options boost the protein content and keep you satisfied longer. Feta cheese gives the salad a salty, creamy taste. If you want to switch it up, try goat cheese. It has a tangy flavor that complements the salad well. Another option is mozzarella. Use mini mozzarella balls for a fun twist. You can even skip cheese if you prefer a vegan salad. This salad is flexible with vegetables. In summer, add bell peppers for crunch. In fall, roasted sweet potatoes bring warmth and sweetness. During winter, try adding shredded carrots for color and nutrition. No matter the season, feel free to mix and match based on what’s fresh. This keeps your salad exciting and new every time you make it. To keep your Mediterranean quinoa salad fresh, store it in an airtight container. This prevents air from spoiling the salad. Place it in the fridge right after serving. If you have leftovers, make sure they cool completely before sealing. This helps maintain the best texture. Your quinoa salad lasts about 3 to 5 days in the fridge. When stored well, the flavors blend nicely. However, check for any signs of spoilage before eating. If the salad looks or smells off, it's best to toss it. Always give it a quick stir to check the texture too. Freezing quinoa salad is a great option if you want to save it longer. First, pack it in a freezer-safe container. Leave some space on top for expansion. It can last up to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. You might need to add a splash of olive oil or lemon juice to freshen it up. Yes, you can make this salad ahead of time. It tastes even better after resting. Prepare it in the morning and let it chill in the fridge. The flavors blend nicely as it sits. Just keep the dressing separate until you are ready to eat. This helps keep the veggies crisp and fresh. This salad pairs well with many dishes. You can serve it with grilled chicken or fish. It also goes great with pita bread or hummus. Try it alongside roasted vegetables for a full meal. You can even enjoy it as a light lunch or a snack. Yes, this Mediterranean Quinoa Salad is gluten-free. Quinoa is a naturally gluten-free grain. It is a great option for those who avoid gluten. Just make sure your broth or any other ingredients are also gluten-free. Enjoy this healthy salad without worry! This blog post shared the key steps to make a great Mediterranean quinoa salad. We covered essential ingredients, cooking methods, and tips for storage. Each part helps you create a tasty dish. Always enjoy fresh flavors and easy swaps based on what you have at home. Remember, this salad is fun to make and share. Use these tips to impress your friends and family with your cooking skills!

Mediterranean Quinoa Salad

A refreshing and nutritious salad featuring quinoa, fresh vegetables, and a zesty dressing.
Print Recipe Pin Recipe
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

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

Instructions
 

  • In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork and let it cool completely.
  • In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and mint.
  • In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
  • Pour the dressing over the quinoa salad mixture and toss gently until everything is well coated.
  • Adjust seasoning with more salt and pepper if needed.
  • Let the salad sit for about 15 minutes to allow the flavors to meld before serving.

Notes

Let the salad sit for 15 minutes before serving to enhance the flavors.
Keyword healthy, Mediterranean, quinoa, salad, vegetarian